Trying to eliminate synthetic preservatives almost ensures you will be spending much time at HOME in your KITCHEN! {G} someone asked me what I’ve been making…..
Tuesday – 5 loaves of bread; 5 dozen banana muffins
Wednesday – 2 meals of Chicken Divan (freezer) – takes longer when doing from scratch with no condensed soups. {G}.
Thursday – 5 more dozen of muffins (we eat 5 doz a week – making extra for camping); 4 meals of Hawaiian Chicken (freezer)
Friday – 2 batches of home made ice cream (vanilla and mint/chocolate); 5 doz Choc chip cookies; 5 doz hamburger buns (were flat so we put two together and called them pre-split buns)
Today – granola; pancake mix; brownies (whole wheat + nuts = complete protein {bg}; 5 doz of hamburger buns (we use these for sandwiches instead of loaves).
I’ve had many thoughts in the kitchen this week…but I’m to busy to stop and share them. Add to the above cooking menu the Passover dinner, Last Supper Service, Good Friday services and shopping for Easter…school and speech therapy and produce co-op – and going to court to take care of a little matter that developed on Wednesday….Shew….
It’s been a joy to have Zander in the kitchen COOKING with me….and that has led me to think that all the time in the kitchen is paying off in big dividends. Other thoughts will have to wait. Here’s a picture of Zander making buns (by the way this time he’s shirtless because it is about 100* in my kitchen not because he hates to wear clothes {g}).
This picture is for those who have heard me talk about sponging bread and the accompanying warning about “watch out for the Lucy moment”. This is a Lucy moment….this sponged 10 minutes – yeast is obviously o.k. Blew the top right off the Bosch! I really think Becky is right and that the hard white I got had moisture in it - or something. When I get back I'm going to try all my recipes with Hard Red Wheat and see what happens. I miss Prairie Gold....
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