LOVE the idea of making homemade cheeses…
Simple, delicious cheese you can make at home without any additives or preservatives. What a revelation! Perfect for cannelloni, lasagna, cannoli, ravioli, calzone or the Indian dessert Ras Malai.
A culinary goal for my Arctic kitchen this year was to experiment with cheese-making. I’m all for anything we can make at home in order to reduce our consumption of chemicals, stabilizers, and other weird junk. In addition to the drawbacks of processed foods, our Native Store here in Point Hope isn’t much larger than a typical quick-shop convenience store, and often doesn’t have items we need. Last year, a friend brought up ricotta cheese for us. This year, I decided to make my own.
Our store does not sell cream or whole milk, so my experiment with homemade cheese had one unusual ingredient – dried milk and cream. The only powdered milk I could find during our annual summer shopping…
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Like the idea of yuka chips!
It’s halftime and the Chargers are down 14-7. You’re six beers deep and in desperate need of some real, manly nutrition to offset those hunger pangs – but you’ve only got 15 minutes. So you leap off the couch and make a dash for the kitchen, weaving between tattered copies of Esquire and empty cans of Coors Light with running-back precision. Just as you’re about to perform your signature end zone routine, you realize something important – that you haven’t been grocery shopping in over two weeks, and that your epic touchdown is about to be called back to the 50 yard line.
This happened to me last week, minus the football and the Coors Light. (Sorry Rivers, but I’ve completely and wholeheartedly given up on you). I was starving on a Sunday afternoon with nothing to show for it except a sorry bag of random produce. Tomatoes, onion, avocado…
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Once I am off this darn seriously restricted diet, I am going to be making this wonderful cake!
When I am off my strict diet I am going to have to make this cake!
Homemade marshmellows, some day I am going to give this a try.
From-scratch always seems to taste better than store-bought. Marshmallows are a sticky but fun example.
An early Saturday morning and terrific step-by-step instructions, including helpful photographs, were the ingredients I needed to check something off my “try-to-make-from-scratch” list – marshmallows. Holy cow, these are messy and delicious! It took almost two hours to make them and about a half an hour to clean up, but there are no complaints from me. I think a stand mixer and candy thermometer are non-negotiable for this project. Normally, I play around with a few recipes and try to come up with something on my own. This time, I followed the Hungry Mouse’s instructions to the tee. What delicious fun for a Saturday morning!
- 5 tbsp unflavored gelatin
- 2 cups cold water (1 cup for the gelatin and 1 cup for the sugar syrup)
- 3 cups granulated sugar
- 2 cups light corn syrup
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Off topic but a great blog post.
My senior year of high school, I had the genius idea of taking AP Physics, AP Calculus, and AP Statistics, all at the same time.
I pushed myself so hard that year all because I wanted to earn college credits and therefore graduate from college in less than four years.
I did that.
I started working a full-time job at the age of 19 and earned my bachelor’s degree in two and a half years.
I figured that if I got my degree early and had some experience under my belt, I’d be ahead of the game career-wise and would be taking steps towards my journey up the quote-on-quote career ladder. If I did this, I would be a few steps closer to becoming the VP of some great company where my work would consume all of my energy every day.
That’s what success looked like most of my life.
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So, this isn’t.about food, but it hits home for me and so many of my positive minded friends. My question is why does.the Debbie downer get mote people down than the positive person raise folks.spirits up? And for that matter, why does being negative get a nickname, while the optimist doesn’t. Mmmm
How often do people that you encounter find it their God given duty to rain on your parade? The most innocent, yet, positive comment is body slammed to wallow with them in their negative mud.
In the first baby soft moments I snuggled our grandson, a sleepy grin tugged at his full lips.
“Ah, Bren’s smiling!” I gushed with enough sugar to turn him pre-diabetic. “He already loves his grandma.”
“Mom, it’s just gas,” spouted one of the ungrateful varmints I painfully birthed roughly a quarter of a century ago.
Had I not been totally spellbound by the much waited for and prayed over bundle of amazing I held in my arms, I would have pulled the portable soapbox from my back pocket and argued that flippant statement.
Who has proof that a baby’s smile is gas? I believe we can all agree, that gas has never made anyone chuckle. Be extremely uncomfortable is more like it. Wouldn’t…
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A new bread recipe that is on my lost for this fall!
Just waiting to be slathered with fresh butter and a favorite jam, you can almost hear the crust crunching on a slice of this rustic Swiss Farmer’s Bread.
One of my fondest childhood memories is of visiting my favorite auntie in Switzerland and talking with her in broken English and Swiss over my favorite breakfast: cafe mit schlag with a schniteli: milk coffee and farmer’s bread slathered with freshly made creamery butter and jam.
As I began baking different kinds of bread last year, I wanted to see if I could create Burebrot in my own kitchen. It turned out that every recipe I could find included rye flour. So, I had to wait until this fall, after we did our annual summer shopping.
After the bread finished baking, Jacked whipped up a small pot of tasty broccoli soup. I cut two generous pieces of Burebrot and topped them…
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Patiently steeping coffee beans in a cream mixture base creates an ice cream infused with coffee flavor.
When I suggested coffee as an ice cream flavor to Jack, he shrugged his shoulders, obviously not impressed. But it’s one of my favorites, and since it seemed like I’d come up with the right egg ratio for the ice cream base, I ignored his indifference and went for it. I could already imagine my creamy cold dessert topped with homemade fudge. The process of steeping coffee beans in a custard base brought the coffee flavor to life. Jack’s response after a sample of the final product? “Wow!” That’s what a cook wants to hear.
Coffee Ice Cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 1/2 cups whole coffee beans
- 2 cups heavy cream
- 5 egg yolks
- 1 tsp vanilla extract
- Heat cream and milk in a medium saucepan…
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