It is Saturday at 10a.m. and as usual something has to be done to sate the morning hunger pangs. As usual there is focaccia and the Duxelle made the other day.
It has currently been 12 days since my last shop and protein is getting thin. I do however have a few hot Italian sausages in the freezer for just such a situation.
Pickles are a great way to add an acidic bite to any meal. The tartness helps cut through the taste of richer foods. Many vegetables are good candidates and Jicama is one of my favorites.
I always have cabbage in the house. It seems to be my most commonly eaten vegetable. I eat it raw, pickled, and cooked in various ways but today it is cole slaw.
Today in an unusual move, I decided to have a typical breakfast item at breakfast.
I eat ugly food, I do, most days at least twice a day.
Once again, after creating content for this here blog, I found myself in sore need of a nutrition break. As usual, I went foraging in the cold box for answers.
My mother made grits at least 2 or 3 times a week during my childhood. It was usually for breakfast but we had it for dinner with fried Catfish as well.
When I started my sourdough journey I went to my pantry and looked at the glass jars that were available.
It’s Saturday morning about 10a.m. although the day means little during Covid. It is time to eat something which is how this generally starts. I have some rice from yesterday’s… [Continue Reading]