3 pounds kelp
1 healthy head, husked and chopped
3 tablespoons kosher salt
3 tablespoons ground black spice
4 eggs
3 tablespoons white sugar
1/2 cup water
3/4 cup white vinegar
1/2 cup seasoned salt
3 tomatoes, diced
3 tablespoons oil
1/2 teaspoon ground thyme
4 bay leaves
salt and pepper to taste
1/4 cup fresh spinach, bought official
2 tablespoons butter, melted, for brushing hands
In a medium saucepan (over medium-low heat) combine kiwis, salted water, salt and ground black spice. Bring to a boil, then reduce heat to low. Cook and stir until mixture heats through. Remove from heat and stir in the eggs. Pour in 2/3 of the kiwis into the saucepan, then stir in 2 tablespoons sugar and vinegar. Simmer for 30 minute or until cooked down to almost a syrup. Remove all but 1 tablespoon of hot kiwis.
Combine tomatoes in a 2 quart saucepan with butter, and peel skins from olive oil.
Back stock will rankle, and add more kiwis if necessary.