Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
that’s gotta be 1 of my favorite things to eat.
:)
Mom was in her wheelchair humming and tapping a little dance. lol
The flavors work so well together, sweet, salty, bitter, sour and umami all rolled together in one.
This is the only meal that makes me happy the cabbage on sale now is sauerkraut cabbage and a bitter, sour flavor. Which reminds me, time to get some cabbage fermenting.
Crunchy, salty, satisfying! Just what I needed. :-)
No desert for me, again!
Baked banana bread with dates and cream of wheat as flour substitute, apparently good for lowering cholesterol.
Sheepherders bread
Water, wheat flour, malted barley flour, (2% or less niacin, iron, thiamine mononitrate, riboflavin, colic acid & ascorbic acid) soybean oil, enzymes (wheat) salt & yeast
Not the healthiest ingredient list but, it has been a yummy treat and it was a taste from my past. I used to be able to find it in Vegas all the time and that with a fresh roasted pork or beef roast was lunch sandwiches for the week.
So, no dairy and no sugar.
After reading the ingredients I am going to try making a loaf, anything homemade is so much better.
It is not cooked in any type of pan in store, it is a round loaf that is sold uncut, here the bakery will run it through the bread slicer.
I will try it in my Dutch oven in the oven and a loaf on the pizza stone.
It has such great flavor and a nice firm but light texture, almost like sourdough.
I hope that anyone that tries it enjoys it.
No desert for me!
Sheepherder's bread had simple ingredients.
Txitxi Bread for a #10 Dutch Oven
1.5 packets active dry yeast
(he uses Red Star)
1 quart + "a bit" lukewarm water
1 heaping Tbsp + 1/4 tsp sugar
Combine and let yeast proof.
Add 3/4 tsp salt and all
purpose flour until you reach
desired consistency.
Knead until smooth.
Let rise until doubled in bulk,
twice. Put in greased dutch oven
(preferably with bacon grease)
and let rise until lid is pushed up.
If baking in oven, 350 degrees
Fahrenheit for approximately 60 minutes.
Keep covered with lid or tented with foil.