2 days to go on my #UseItUp experiment. Working from home means I can bake bread - this is the last of that buy nothing bread flour + the last of the hemp seeds, topped with canned herring in mustard sauce that I bought on a whim, and parsley from the garden.
I've ordered my grocery deliveries for the weekend (produce box + regular) and forcing some creative cooking has been good, but I'm really looking forward to not having to think as much about what I'm gonna eat.
@GwenfarsGarden You know I haven't really had any mindblowing TED-talk insight discoveries. I've noticed some small shifts in my attitude while grocery shopping - getting a bit of whiplash trying to shift directly from "empty the pantry" to "stock up on emergency plague rations!!" tbh.
Doing a pantry inventory, and then writing down a bunch of meal ideas for it while I was still excited about the whole idea, was probably the most useful thing I did.
@mcmoots ok, I was just curious. I think we could all do with remembering to look at what we already have and write a list of recipe ideas. This is a useful thing to remember :)
@firstname.lastname@example.org canned herring is one of my favorite pantry gotos!
What bread recipe/formula do you use?
Also, how do you have parsley in March? jealous
@aldersprig I live in a mild climate so the parsley just overwintered without needing to do anything special for it. It got kind of wilty for a bit but started putting out new leaves in like February.
I use roughly this sourdough recipe, except that I also add normal yeast to the sponge in the morning b/c my sourdough culture is kind of anemic (it faces a lot of selective pressure for surviving dormancy in the fridge, not so much for fast regrowth). https://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe
All about food, friends, cooking and community.