Now we’re cooking
November 24, 2008 § 3 Comments
Or something like it.
This weekend at the farm where we get our milk, they had copies of Nourishing Traditions by Sally Fallon. I was so excited! I have been planning to get this book for quite some time now, and was thrilled to pick it up. So today, I got underway with many of the recipes or my own variations on them.
First, I separated some yogurt into whey and cream cheese. The cream cheese, I flavored with a little honey and vanilla, and a pinch of salt. The whey was incremental to the other recipes. I made some kefir, which did not require whey, but I wanted to make it none the less. I also made some ginger carrots, a cranberry spread, and apricot butter. And I made a jar of homemade mayo. They all have to sit out for a couple of days at room temp to “brew” and then we can eat ’em. Yum!
So I’m all into the raw fresh and fermented foods now. We cleared out our cabinets of processed stuff, and I am rearranging the kitchen to make it more user friendly. I also took out the microwave. We’ll give that to my parents, since the one they have is… difficult.
Tomorrow, I pick up our pasture-raised turkey. I have to create the brine so I can let it steep on Wednesday. I have a few more things to make for T-Day. I’m trying to have as much done ahead of time so that I’m not cooking all day Thursday. All elements can be assembled on Thursday morning with minimal muss and fuss and then we can bring it all over to the ‘rents’. I have a list on the fridge with what is done/still needs to be done. I’m ready!