Continuing the thought of "when ____ gives you ____ , you make ____" ...
When your mother in-law gives you four pounds of delicious strawberries from your husband's stomping grounds, you make Strawberry Preserves (plus a small cobbler, if your hubby is a cobbler aficionado, like mine)! I didn't grow up around a kitchen with fruit simmering on the stove waiting to be canned, so this was a completely new venture for me. I used this recipe, because I was too lazy to go the store and buy pectin; I must say, the results are delicious! Even though the texture didn't turn out quite "preserve-y" (my fault?), we still like it. It's more like a very thick syrup. The recipe yielded 42 oz., and the first 12-oz. jar is already halfway gone.
My other, newest kitchen venture has been Five-Grain Porridge from Nourishing Traditions (p. 458). After reading Fallon's information about how poisonous commercial breakfast cereal is (for example: puffed wheat kills rats), I decided to give this easy-looking porridge a whirl. Last night, I mixed together and ground a cup each of hard white wheat, brown rice (B17!), millet (B17!), oats, and lentils (B17!). I dipped out one cup to soak all night in a cup of water with 2 Tbsp whey. The rest of the grain mixture went into the fridge. I have about five days'-worth ground up, so I don't have to grind every night.
This morning, I boiled a cup of water with 1/2 tsp of salt. I mixed in the grain mixture and stirred it constantly to keep everything from burning (unlike the last time). Three minutes later, the porridge was thickened and ready to serve. After I took it off the heat, I stirred in 2 Tbsp maple syrup, 2 Tbsp butter, and an egg yolk. The texture was incredibly smooth, even though I had ground the grains on the coarse setting. The flavors were perfectly balanced. I ate it with a glass of real milk; it was the most delicious, satisfying breakfast I have ever eaten.
Plus that, it was fast! It didn't take me any more time to make the porridge than it would have taken me to pour bowls of cereal, get the milk and spoons together, etc. Between myself, New Daddy and Precious, we polished off every bit of it. Now, that is fast food that I like!
When your mother in-law gives you four pounds of delicious strawberries from your husband's stomping grounds, you make Strawberry Preserves (plus a small cobbler, if your hubby is a cobbler aficionado, like mine)! I didn't grow up around a kitchen with fruit simmering on the stove waiting to be canned, so this was a completely new venture for me. I used this recipe, because I was too lazy to go the store and buy pectin; I must say, the results are delicious! Even though the texture didn't turn out quite "preserve-y" (my fault?), we still like it. It's more like a very thick syrup. The recipe yielded 42 oz., and the first 12-oz. jar is already halfway gone.
My other, newest kitchen venture has been Five-Grain Porridge from Nourishing Traditions (p. 458). After reading Fallon's information about how poisonous commercial breakfast cereal is (for example: puffed wheat kills rats), I decided to give this easy-looking porridge a whirl. Last night, I mixed together and ground a cup each of hard white wheat, brown rice (B17!), millet (B17!), oats, and lentils (B17!). I dipped out one cup to soak all night in a cup of water with 2 Tbsp whey. The rest of the grain mixture went into the fridge. I have about five days'-worth ground up, so I don't have to grind every night.
This morning, I boiled a cup of water with 1/2 tsp of salt. I mixed in the grain mixture and stirred it constantly to keep everything from burning (unlike the last time). Three minutes later, the porridge was thickened and ready to serve. After I took it off the heat, I stirred in 2 Tbsp maple syrup, 2 Tbsp butter, and an egg yolk. The texture was incredibly smooth, even though I had ground the grains on the coarse setting. The flavors were perfectly balanced. I ate it with a glass of real milk; it was the most delicious, satisfying breakfast I have ever eaten.
Plus that, it was fast! It didn't take me any more time to make the porridge than it would have taken me to pour bowls of cereal, get the milk and spoons together, etc. Between myself, New Daddy and Precious, we polished off every bit of it. Now, that is fast food that I like!
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jennifer