You know that post that went up on Saturday super late at night?
That was supposed to be for this morning. I
“scheduled it” for Monday morning… last week. **facepalm**
But I know most people read blogs early in the mornings and I didn’t want you all to miss my new favorite post about my mother’s father, so I’m mentioning it again.
If you’ve already read my Homage to Poppa, wander over to From Scratch Club where I talk about my father’s mother and write about Stobhach Gaelach (which sounds fancy but it’s actually.. not)
We called my maternal grandfather “Poppa”. I don’t remember why.. I think because someone couldn’t say “Grampa” and I’m going to guess that someone was me. I have a lot of memories of Poppa but the two that stick out the most are the time he taught me to “just cut that mold off the cheese.. it’s fine” and watching… Read more →
So someone ordered lunch today and the deli made a mistake and sent an extra sandwich. (yes they called… and yes the deli said “keep it”)
It was a Rueben.
Which is my all time favorite sandwich. Which is also no on the eating plan especially since I had bread AND macaroni yesterday.
It was hard to say no to that you guys.
But now I want a Rueben.
So I’m gonna make myself work for it.
I have sauerkraut going right now and it’s fermenting up a storm.
I have a brisket in the freezer that I can “corn” to make corned beef.
I have an awesome sourdough Jewish Onion Rye recipe. I’ll start the sour on the same day I put the brisket in the brine.
I’ll have to find a recipe for home made Russian Dressing and I’ll have to buy the Swiss.. oh well.
I’m going to make a Rueben as much as from scratch as possible.. cool, yes?
I am a sucker for jerky. It used to be that I was the only one who understood the allure of jerky but evidently that’s changed. I’m seeing so much love for jerky lately that it just warms my heart. Jerky is the perfect food, in my book. It’s portable, it’s shelf stable, it’s loaded full of protein. Awesome for… Read more →
Remember when I made FrankenCheese? I actually made two kinds of FrankenCheese For as much as I love bacon, I wanted to try something different with that second batch. Ok, I’m lying. I burnt the bacon. I know.. I know.. horrible, horrible crime against the porky goodness, but I just.. well, I wasn’t paying attention, okay? Sheesh. Well, so anyway,… Read more →
That’s my Fire Cider shot glass. Awesome, yes?
So, about that beet kvass… I’m actually enjoying this in small doses.
It’s pretty salty, though. I’m hoping that after it continues to ferment a bit in the fridge it will mellow out a bit. Next time I’m going to try sea salt.
But will I drink it? Yes! I have a second ferment going right now with the original beets since they still smelled “beety”
What’s Kvass? Here is my original post on the subject.
I have had a bulb of fennel in my fridge since I cut the fronds off to make Gravlax. I have been trying to think of something to do with it for a while. Also, I’ve been really craving soup. It’s all Melicious’s fault because I made her Sweet Potato Soup with Bacon… twice. And now all I can think… Read more →
You’ve all pretty much figured out by now that I’m getting pretty well ensconced in the From Scratch Club. I have been enjoying the swaps and have been asked to be a regular contributor which is pretty freaking awesome. So, when Chris posted this request for Homemade American Cheese on the FSC Facebook wall, I had to try to make… Read more →
Kvass Update: The beets are now floating and I had a thin layer of funk on top, which I removed with a clean spoon.
Smells really good though!
Read the original post here
So! We had our first “meeting” of the Virtual From Scratch Club Book Club. We are all reading and cooking along with Whole Grains for a New Generation. For our first meeting we are cooking rice dishes. I decided to make Persian Style Lamb, Butternut Squash and Brown Basmati Rice Pilaf because it has a Middle Easter Profile that I… Read more →