Thursday, May 19, 2011
Gather ingredients
It's always a pleasure for me to go grocery shopping. I take my time, reading labels and trying to translate what manufacturers are trying to tell me. I didn't get too far with label reading on this trip. I read through zero labels this time, and I spent all of my time and all of my money in the produce aisle. I dropped about 40 bucks on my gathering of goods. I splurged on fresh blueberries (delectable!) and Raspberries (sweet!), and I enjoyed my colorful array. The trick is, having things on hand. Then, using them! I biked to the co-op. It was also convenient to drop by the bike shop on my other bike for a tire repair, two at once! That's the beauty of my five dollar Schwinn!
 |
| Fresh. |
 |
| The nice thing about this house, there is very good light for most of the day! |
Stew
1)Boil 4# Beef Soup Bones on low heat (#1 if you're on a electric stove) for two days with 2 Tbsp Apple Cider Vinegar
2)Remove bones and freeze for the next dog you meet, and when that happens, stuff peanut butter in that bone for your entertainment pleasure (cheap thrills!)
2)Remove bones and freeze for the next dog you meet, and when that happens, stuff peanut butter in that bone for your entertainment pleasure (cheap thrills!)
3)Add a whole bunch of vegetables, and spices.
2 Garnet Yams, 5-6 baby Red Potatoes 1 Sweet Potato, 5-6 Large Carrots...or more,
2 Heads of Garlic, Three or four Twigs of fresh Rosemary, Half a spice tube (3-4 tbsp) dried minced onions,
Two whole onions, Mushrooms--- dried are chopped into attractive pieces, and fresh are chopped into quarter sized chunks. 3-4 Tbsp Chunky Sea Salt, 2 Tbsp Thyme, and anything else you can find. Fill that sucker full of veggies, and lots of them!
Cook another 8 hours, on very low, maybe turn up a notch or two for an hour or so. You need to preserve the low heat for the benefits of the elements drawn from the ligaments. This is a "Ligament stew". I suggest draining out some plain broth to turn into ice cubes for your animals to drink.
Enjoy with bread!
Tuesday, May 10, 2011
Fantastic Eggs and Red Sauce
PHOTO OVER ON OUR FACEBOOK PAGE!
A powerful afternoon lunch of many flavorful delights was culminated through leftovers and scraps. To begin, I sliced a leftover tomato, yellow bell pepper, a handful of 5 Year Cheddar, and tossed them in a pan with Diced Green Chilies, and the remainder of Enchilada Sauce. This was not spicy. I simmered one clove of garlic along with the rest, and covered it for ten minutes.
Meanwhile, I took three corn tortillas and covered them in oil, and baked them at 350 degrees while the rest cooked. I forgot about them while I was busy with the rest of the meal. They became crispy, and I broke them, having created some chips!
It was time to make eggs. I set out to make an omelet folded with this red sauce, but then wanted scrambled eggs instead. I used soy coffee creamer to whip them into shape. I cooked them in a non-stick pan, only the second time I'd used that pan in my kitchen this entire year, while the sauce continued to simmer.
To completion, I set forth two slices of lime, covered the sauce in Sriracha Hot Chili Sauce and Worcestershire, and grated Parmesan over the sauce, and some large leaf Romaine Lettuce, which I turned into a dainty salad, balancing flavors, using Drew's Organic Peppercorn Ranch Dressing. I also placed fresh parsley over all of the meal, because it's beneficial, and I had some on hand.
The Meal was complemented with a small bunch of grapes.
Overall flavor melding here was absolutely outstanding. The last bite of fluffy eggs turned my head around, permeating all points of my tongue, with the tastes of Lime, Enchilada, Hot Sauce, Worcestershire and plain eggs, it was fantastic.
A powerful afternoon lunch of many flavorful delights was culminated through leftovers and scraps. To begin, I sliced a leftover tomato, yellow bell pepper, a handful of 5 Year Cheddar, and tossed them in a pan with Diced Green Chilies, and the remainder of Enchilada Sauce. This was not spicy. I simmered one clove of garlic along with the rest, and covered it for ten minutes.
Meanwhile, I took three corn tortillas and covered them in oil, and baked them at 350 degrees while the rest cooked. I forgot about them while I was busy with the rest of the meal. They became crispy, and I broke them, having created some chips!
It was time to make eggs. I set out to make an omelet folded with this red sauce, but then wanted scrambled eggs instead. I used soy coffee creamer to whip them into shape. I cooked them in a non-stick pan, only the second time I'd used that pan in my kitchen this entire year, while the sauce continued to simmer.
To completion, I set forth two slices of lime, covered the sauce in Sriracha Hot Chili Sauce and Worcestershire, and grated Parmesan over the sauce, and some large leaf Romaine Lettuce, which I turned into a dainty salad, balancing flavors, using Drew's Organic Peppercorn Ranch Dressing. I also placed fresh parsley over all of the meal, because it's beneficial, and I had some on hand.
The Meal was complemented with a small bunch of grapes.
Overall flavor melding here was absolutely outstanding. The last bite of fluffy eggs turned my head around, permeating all points of my tongue, with the tastes of Lime, Enchilada, Hot Sauce, Worcestershire and plain eggs, it was fantastic.
Subscribe to:
Posts (Atom)