Brackish, pungent, and sulfurous: the kitchen smells of the sea. Well, of the carrageen* (aka Irish sea moss) I am stewing in a pot for a cough folk remedy from a friend.

Soften one closed fistful of carrageen in 1 & 1/4 pint of cold water for 20 minutes, bring to a boil, & gently simmer for 30 minutes. Strain into a jam jar, taking care to push all the jelly bits through the sieve. After cooling, add honey, the juice & peel of one lemon, & a chopped knob of ginger. Store in fridge. To use: put a few tablespoons of the mixture in a mug & add boiling water. Sip 2-3 times per day until cough is gone. Dash of whiskey optional.

Not one for folk remedies, but I haven't slept a wink in the past week due to coughing, oof, and I'm desperate for relief.

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* NOT carrageenan, as hastily stated in an earlier version of this entry, a food additive extracted from red seaweeds like carrageen; NOT to use in fistfuls, oof!




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