Hello all, and happy Monday (or is it? I don’t know what kind of madness your weekend consisted of…perhaps you woke up in a field with a stranger and some angry cows).
Today’s post is kind of a two-parter.
First I tell you about this tasty seasoning.
Then I use it to create something so amazingly tasty that it will blow your mind.
(side note: it’s possible that bit of extravagant hyperbole just set me up for failure, please practice expectation management)
Stay tuned for jerk [something] tomorrow. In the interests of setting up a nicely tense cliffhanger I shall give you a clue: it involves my new favourite, oddly-shaped, vegetable.
Jerk Seasoning (makes about 1/3 cup)
- 1/2 tsp ground thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp coconut palm sugar (or other dark, unrefined sugar)
- 1/4 tsp sea salt
- 1 tsp all spice
- 1/4 tsp cayenne
- 1/4 tsp cumin
- Stir all the spices together. Store in a sealed jar in a cool, dark cupboard.
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