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Food!

All about food!
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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

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2 Ingredient Ice Cream

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Steak Sammich! How do you make yours?

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Egg Loaf!

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Beer, Beer, Glorious Beer!

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Champagne Ice

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Ahi Tuna and Watermelon Nachos!

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Comment by Sentient Biped on March 29, 2014 at 12:55pm

Bread making is one of life's great pleasures.  I wish I had the ambition today.

I just picked a bunch of rhubarb too.  With major raining outside, I should make it a cozy baking day.

Comment by Joan Denoo on March 29, 2014 at 12:21pm

Pat, thanks for the lead to Bernard Clayton's The Complete Book of Breads. I have not heard of Clayton before and it looks like he is a real down to Earth chef. I'll track him down. 

I use  

Comment by Idaho Spud on March 29, 2014 at 12:17pm

I like sourdough a lot.  Perhaps I'll try making it from scratch one of these days.

Comment by Joan Denoo on March 29, 2014 at 12:12pm

Maybe it is time for a Renaissance in breadmaking. Maybe a nice sourdough. Let me think ... I will get potatoes today and get them started brewing in the basement, then I will start the starter.  Oh great! a new project!

Comment by Randall Smith on March 29, 2014 at 8:45am

I do the same with my flax seeds (grind them up (down?)), usually adding them to cereal (cold or hot). But today, I added flax to my blueberry pancakes. It just occured to me I could have used my rye flour rather than the usual box mix. (Call me the "X man" today--flaX, boX, miX!)  

After my recent disaster making yeast bread (with outdated yeast), I'm shying away from making more for awhile.

Comment by Pat on March 29, 2014 at 6:20am

Been a while since I've made bread. A loooong time ago, I bought Bernard Clayton's The Complete Book of Breads. There is a great recipe in it for a rye and caraway bread with a wonderful crust where you make a starter and let it ferment for about 3 days. Also, a good one for pan ordinaire, or a french baguette. The latter, you have to let rise 3 times, each time tripling in volume, but darn good.

Comment by Patricia on March 28, 2014 at 8:55pm

Yes, I put the bread recipe in here a loooooong time ago.

Comment by Joan Denoo on March 28, 2014 at 8:50pm

Patricia, your bread sounds so good and I am going to have to try it. If I remember correctly, you gave us the recipe. 

Yes,"Sìchuān, known formerly in the West by its postal map spellings of Szechwan or Szechuan is a province of the People's Republic of China." That is where Daniel visited with his partner this past year. 

Comment by Joan Denoo on March 28, 2014 at 8:35pm

Pat, I am diabetic type 2 as well. The foods I eat and enjoy now differ greatly from what I ate before diagnosis. I haven't been bored yet, with this menu, but I use different varieties of unsweetened jam or jelly, and also the yogurt. There are very many ways to give sparkle to it. Unsalted, roasted nuts make a great difference. I don't like the feel of ground flax seeds, so I put it between the jam and yogurt. 

Your menu sounds like a great one for me to add variety to my diet. Thank you!  

Comment by Patricia on March 28, 2014 at 6:38pm

I don't eat sweet so breakfast is fresh fruit, my homemade bread (whole wheat flour, flax, bran,) egg, cheese, black pepper, green tea, lime juice & water. Sometimes I doctor the egg with a few scallops or shrimp.

Szechuan is actually how I see it spelled here.......

 

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