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Post by jen51 on Nov 15, 2017 14:37:46 GMT -5
Yesterday we had butternut squash alfredo with bacon and fresh herbs on top. Planning on the same today because we only used half of the package of bacon, half the package of spaghetti and half the sauce.
I've been diving in to sourdough bread making. It certainly is an acquired skill that I am a long way from mastering. We've enjoyed some decent loaves, though.
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Post by Clotilde on Nov 15, 2017 23:38:18 GMT -5
I hosted some friends for Greek Night: Souvlaki, Greek Chicken, Lamb meatballs, roasted red pepper hummus, baklava, rice pilaf, spanakopita, and tabloueh--the only thing I didn't make myself was pita bread.
The students in cooking class I taught today made pizza.
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Post by Jayne on Nov 16, 2017 7:42:56 GMT -5
I've been diving in to sourdough bread making. It certainly is an acquired skill that I am a long way from mastering. We've enjoyed some decent loaves, though. I had a time in my life when I was regularly making sourdough bread. I really enjoyed it. I founding caring for the starter emotionally satisfying. That is probably the closest I have come to having a pet.
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Post by jen51 on Nov 17, 2017 13:47:06 GMT -5
I've been diving in to sourdough bread making. It certainly is an acquired skill that I am a long way from mastering. We've enjoyed some decent loaves, though. I had a time in my life when I was regularly making sourdough bread. I really enjoyed it. I founding caring for the starter emotionally satisfying. That is probably the closest I have come to having a pet. Sometimes I get annoyed with having to feed it all the time, only because it is so hard to wash it off of utensils and jars. It is pretty neat, though- the live starter. It makes me happy to see it bubbling up. Once my shipment of wheat comes in, I will be converting it to wheat. eventually I would like to try rye and einkorn, but one step at a time.
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Post by Jayne on Nov 17, 2017 16:36:03 GMT -5
I had a time in my life when I was regularly making sourdough bread. I really enjoyed it. I founding caring for the starter emotionally satisfying. That is probably the closest I have come to having a pet. Sometimes I get annoyed with having to feed it all the time, only because it is so hard to wash it off of utensils and jars. It is pretty neat, though- the live starter. It makes me happy to see it bubbling up. Once my shipment of wheat comes in, I will be converting it to wheat. eventually I would like to try rye and einkorn, but one step at a time. Someone gave me a wheat starter and I converted it to rye. My usual bread was a rye-spelt.
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Post by valley on Nov 17, 2017 18:25:13 GMT -5
Einkorn sounds interesting
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Post by jen51 on Nov 17, 2017 20:10:10 GMT -5
Sometimes I get annoyed with having to feed it all the time, only because it is so hard to wash it off of utensils and jars. It is pretty neat, though- the live starter. It makes me happy to see it bubbling up. Once my shipment of wheat comes in, I will be converting it to wheat. eventually I would like to try rye and einkorn, but one step at a time. Someone gave me a wheat starter and I converted it to rye. My usual bread was a rye-spelt. Yum! Did you do other things with it as well? I make biscuits, pancakes and muffins. I'd like to try making some crackers.
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Post by jen51 on Nov 17, 2017 20:14:49 GMT -5
Einkorn sounds interesting I'm excited about the prospect. I guess it has about 50% less gluten in it than the average wheat grain. I hear that it does take some getting used to when it comes to handling it because of having less gluten. The texture is different, too, but apparently the taste is so good that all of those small little adjustments are well worth it.
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Post by Jayne on Nov 18, 2017 9:13:07 GMT -5
Someone gave me a wheat starter and I converted it to rye. My usual bread was a rye-spelt. Yum! Did you do other things with it as well? I make biscuits, pancakes and muffins. I'd like to try making some crackers. I think I tried waffles, but it is long enough ago that my memories are pretty vague.
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Post by Marya Dabrowski on Nov 30, 2017 22:27:55 GMT -5
Cooked pork liver and onions last night. I was in a mood from the longer-than-necessary school day. The liver's been sitting in the freezer for a LOOOOOONNNGGGG time and I was tired of seeing it when I opened it up. I've never made liver and onions before so I followed a recipe as strictly as I could. I remember the only meal I absolutely refused to eat as a child was when my mom made liver once. My husband had the same experience.
It was as good as liver can be I think. I made everyone try a bite. I'm the only one who actually ate a serving. With the onions and potatoes it wasn't horrible, but I don't understand why anyone would go to a restaurant and order it.
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Post by jen51 on Nov 30, 2017 22:49:01 GMT -5
Cooked pork liver and onions last night. I was in a mood from the longer-than-necessary school day. The liver's been sitting in the freezer for a LOOOOOONNNGGGG time and I was tired of seeing it when I opened it up. I've never made liver and onions before so I followed a recipe as strictly as I could. I remember the only meal I absolutely refused to eat as a child was when my mom made liver once. My husband had the same experience. It was as good as liver can be I think. I made everyone try a bite. I'm the only one who actually ate a serving. With the onions and potatoes it wasn't horrible, but I don't understand why anyone would go to a restaurant and order it. Way to be adventurous! I can't imagine why anyone would order it in a restaurant either. My dad does that. I had never tried it before when he ordered it and he said I should try it, so with an open mind I took a pretty good sized mouthful with no caution at all. I nearly threw up. I was pretty embarrassed. It's suppose to be really good for you, though. Especially for pregnant women. It's on my to-do list to dehydrate it and take it in capsules.
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Post by Marya Dabrowski on Nov 30, 2017 22:52:51 GMT -5
Cooked pork liver and onions last night. I was in a mood from the longer-than-necessary school day. The liver's been sitting in the freezer for a LOOOOOONNNGGGG time and I was tired of seeing it when I opened it up. I've never made liver and onions before so I followed a recipe as strictly as I could. I remember the only meal I absolutely refused to eat as a child was when my mom made liver once. My husband had the same experience. It was as good as liver can be I think. I made everyone try a bite. I'm the only one who actually ate a serving. With the onions and potatoes it wasn't horrible, but I don't understand why anyone would go to a restaurant and order it. Way to be adventurous! I can't imagine why anyone would order it in a restaurant either. My dad does that. I had never tried it before when he ordered it and he said I should try it, so with an open mind I took a pretty good sized mouthful with no caution at all. I nearly threw up. I was pretty embarrassed. It's suppose to be really good for you, though. Especially for pregnant women. It's on my to-do list to dehydrate it and take it in capsules. Yes, I kept saying, "It's supposed to be really good for you!"
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Post by Jayne on Dec 2, 2017 10:39:25 GMT -5
I really like liver. Maybe I'll make some today.
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Post by Marya Dabrowski on Dec 2, 2017 23:11:11 GMT -5
I really like liver. Maybe I'll make some today. What animal do you make?
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Post by Marya Dabrowski on Dec 2, 2017 23:11:27 GMT -5
Would eating liver on Friday be a sin?
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