I’m currently making a micro batch of sauerkraut at home. I have always wanted to do this. I love sauerkraut, but I’m the only one in the house who does, and stores only seem to sell big jars of it. The second I open a jar, it goes brown within a week in my fridge.
I figure this way, I can play around with the flavouring and the amount of cabbage on a shoestring budget. And if it turns out tasty, I and eat it all before it turns bad, that will be a win my books.
You might be wondering about the glass pebbles. Well, turns out they are easy to sterilize, and heavy enough to keep the cabbage submerged in its own juices as it ferments on the counter for the first three days. From there, I can let the sauerkraut finish its thing in the fridge. In two weeks, I should be able to dig in. 😀
This is for Olivia, whom I started to tell this story to at work but we got busy and, as always, I forget I even started the story or where I left off, and it never got told or finished. Sorry about that. So, here it is. Because you didn’t seem to believe me.
About a year ago, I stumbled over a pin for chocolate pasta over at Pinterest, and I was immediately struck with curiosity. I HAD to try this at home. It was a strong compulsion. I really, REALLY wanted to make this. And I was so SURE we would fall in love with it. I mean, how could we not?!
I know this looks like I’m making a chocolate cake, but I’m really not. It’s the funniest thing to look at and know I have to convince people this really is a thing, and people do make this, and it starts out looking like a baking project. 🙂 So after making this just like any other yellow egg pasta dough, I let it rest before I start cutting it up into noodles and then eventually boiling it hot salty water. All very straight forward, all very normal so far. And the final product… It was very pretty like this, and it cooked up nicely, but no matter what I paired it with or topped it with, it wasn’t for us. The husband asked me never to make this for him again. Period. End of story. 😀
I love the look of our new car. This is a stock photo of the front, but here is one I took of the back end, complete with the ridiculous spoiler my husband installed. Hee.
I’ve been using a sheet of Cookina non-stick pan liner that I cut up to line two different size cookie sheets that I’ve been baking cookies on this Christmas season. This is my new alternative to the annoying Silpat that I hate so much.
After using them for several bake rotations, I have to say, these work just as well as sheets of parchment. I’m impressed enough to give up buying parchment paper all together from now on. And I love me some parchment!
I’m so tired of paying for expensive parchment paper I can only use twice before I have to throw it away. I love that I can use it everywhere, that it can be stored compactly rolled up, and I can use it over and over again with a simple clean up after removing the food. (I already learned I can’t wait to clean it. It’s best cleaned when the sheet is still hot.)
The box containing one sheet is on the pricey side at $10 a pop, but the sheet is so large I could easily cut it up to fit two standard oven jelly roll pans, or a few non-standards. I’m calling this non-stick paper a keeper.
(Note: This is not a paid product endorsement.)
Do you ever stop to think what other nations think of the food we choose to make and eat? Read some of the funnier reactions from some Chinese students to a lot of classic North America dishes.
[ Breakfast Pasta Skillet recipe and picture courtesy of A Beautiful Bite ]
I feel it’s never too early in the day for pasta, so I like to find ways to make it for breakfast as well as lunch and dinner. And I never hear any objections from the spousal unit, so this is one I will be testing this long weekend.
I also want to test this with leftover Jasmine rice. Probably Asian noodles, too. And if we’re going that far, why not leftover bulgur?
‘Mmm… I making myself hungry running down the possibilities. Heh.