I'm trying out this use-multiple-instances idea, and this is where I'm planning on putting my food/gardening posts!
I don't have a camera at the moment, but I have a lot of older food photography and I like writing out recipes for stuff I cook. I'll be dumping that stuff here when I get the urge.
If anyone is able to fill me in on conventions used in this instance (manners, common hashtags, etc.) I'd really appreciate it!
ITT: Packed Lunches
Week of 1/27:
— Mulligatawny Soup over Jasmine Rice
— Chicken-Lentil Soup with Jasmine Rice, Caramelized Onions, and Yogurt https://www.bonappetit.com/recipe/chicken-lentil-soup-with-jammy-onions
— Snack: box mix brownies
Skipped the brown rice thing for today bc we had to leave to do an errand, so instead I'm making chicken noodle soup with what stock I didn't put in the freezer
— Fried Rice for breakfast, w/ scrambled egg, grated carrot, celery, ginger, sesame seeds, sesame oil, soy sauce, chili garlic sauce
— Stock; I finished the previous batch of stock from my freezer, and the bag I keep for stock ingredients was full, so it's bubbling away rn
Also gonna try to make another round of that delicious kale-brown rice-chicken concoction from two weeks ago, and decide what the next sweet thing will be
Done a pretty good sourdough loaf! Tastes great, looks good! #breadposting
— Fusilli with spinach, crushed tomatoes, chopped pickled cherry peppers and pepperoncini, garlic, Napoletano seasoning, black pepper, basil salt, olive oil, and parmesan
— Poora (chickpea flour pancakes)
— Yeasted Pumpkin Bread (on its first rise) https://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipe
Covid-19 adjacent, Access to free cookbook library
Ckbk is offering a month's free access to their cookbook collection! I haven't taken a look at everything, but I've enjoyed Peter Reinhart, Paula Wolfert, Elizabeth Andoh, and Rose Levy Beranbaum's recipes in the past, and I highly recommend the book Seductions of Rice, if you want different ways to cook a staple. Feel free to recommend others!
(Also, it is very easy to save webpages for future use....)
Happy spring! I just weeded a garden bed so it's time for cleavers lemonade.
Pick young cleavers (Galium aparine, aka that sticky shit) and juice them by any available means. I chop them and put them into the blender with enough water to make it go, then strain through cheesecloth. Mix with lemon juice, sugar, and sparkling water to taste.
In addition to the lurid color, this has a kind of mown grass promise of summer flavor to it.
Freddie, 27, southwestern Oregon.
Cooking/Gardening alt! I'm also @nessotropheion on a few other instances.
All about food, friends, cooking and community.