For the most part, I love sourdough. It’s a great way to add tastiness to baked goods, the fermentation that takes place breaks down the long chain proteins (increasing digestibility) and it is so versatile. People often ask me how much bread I must eat – they are surprised when I tell them that I don’t very often make bread.
The number one thing I use starter for is pancakes. If you’ve read much about sourdough, you know it grows exponentially. Meaning 1 cup becomes 3 cups becomes 9 cups – like that goldfish story when we were kids? About the goldfish that outgrew its bowl, then the tub and eventually ended up in a swimming pool?
So most sourdough recipes suggest discarding starter as you are building it – meaning successive additions of water and flour. You want a jazzy, bubbly starter for any really serious construction projects (like bread) It always seemed lik a waste to me.
Coming up with or finding recipes for discarded sourdough became a priority. Pancakes are lovely – I whisk a few ingredients together, throw in some starter, and quite quickly I have a tasty,not-so-hard on the gut breakfast.
What do you use discarded starter for?
(Oh the small the thing that bugs me about sourdough is that sometimes it feels a bit demanding! “Feed me!” With a baby, a husband, and 2.5 businesses – “I’m all, I’ll get to you, Sourdough!” But it’s easy enough to feed it, wait a few hours and pop it into the fridge for the next time you want to play around)
I like words. Words are tools – which can be used to build or to destroy. This time of year, exhausted from Christmas, we are fed this narrative that we must change, that we are not enough, that next year – we must do better, be better. I’ve refused to resolve for years – mostly as an allergic reaction (insert tiny Reta, stomping feet, “you aren’t the boss of me!!”)
The thing of it is that to resolve (or make a resolution) is to firmly decide on a course of action. Or to find a solution to a challenge or problem. That sounds a whole lot more empowering that forcing ourselves into some desperate, terrifying set of eating/vice denial/behavioural mouse traps.
What decisions would I like to firmly make?
In 2017, I resolve to listen to my heart, to nourish my body, and to take care of myself.
In 2017, I want to adventure with my husband and my daughter.
In 2017, I will make sawdust (my real job is as the ground person/quotes with our tree service Bee EZ Tree Service )
In 2017, I want to share my love of sauerkraut, liver, and lentils through demonstrations and workshops.
One of my favourite things about traditional foods is wrestling a food that has been declared – evil! bad for you! not on the food guide! – back and enjoying the simple deliciousness of real food! Examples? Eggs! Beef! Fat! (Those are posts for another day!)
Today we talk gummy candy! The chewy awesome-ness that can be captured with one simple ingredient-gelatin!! When I was a kid, my mom used to eat gelatin because it was supposed to be good for your fingernails? What we do know is that is is very soothing for the gut! And it’s always good to have recipes with four ingredients!
Reta’s Gummy Fun!
1.5 cups juice (we used cherry for one batch and apricot for the other)
0.5 cup lemon or lime juice (to achieve that sweet/sour balance)
.25 cup maple syrup
6 T. Gelatin
Bring juice and syrup to nearly a boil. Remove pot from heat and whisk in the gelatin in batches (I did 2 T – 3X)
Let cool in the pot for 5-10 mins, then pour into a **lightly** lubricanted pan (i use the tiniest amount of coconut oil) It will gel on the counter or in the fridge.
Flip out on a cutting board, use a pizza cutter or cookie cutters!
I love pie! But for a long time, I avoided pie because of how tricky pastry was to make and how crappy store bought pie was. Have you ever read the ingredient list? Can you pronounce half of that stuff?
I like a mix of half butter/half lard for my pastry – nice and golden, with a little bit of crispiness! As for filling – is there a wrong filling? I mean, I love the olde tyme-y raisin and sour cream! But fruit filling is good. Friendship pie is awesome (that is where everyone brings some fruit and you mix it all together and then you get Blueberry-Rhubarb-Strawberry-Peach-Apple-Plum-More Rhubarb-Raspberry Pie)
Is there anything more delicious than a warm bowl of spicy lentil soup on a cold day? Or maybe a cheese topped chili, filled with black beans and hamburger, with cheese-y biscuits?
Can you tell it is -27 C as I write this? And all I want is coziness and comfort food. And that is alright. I am being a good animals. We need the calories to survive in a place like MB. The secret is to getting the right calories!
I am started making big – like BIG – batches of chili and freezing them in those take out trays you can get. Then as I am menu planning my week on Sunday morning, if I know that supper will be hectic, I plan to treat myself (and my family) to a freezer supper treat! And I thank two-weeks-ago-Reta who had the foresight to make up freezer meals ahead of time!
A flu hit our house recently, which meant that I needed to make some soup and in a hurry! I nearly always have beef bones, or a chicken carcass in the freezer, so mirepoix away and we were in business. I roasted off some oxtail and beef bones, left them bubbling over night with some ACV. In the morning, I diced at least one of every root vegetable on hand (and at this time of year, that means something – parsnip, rutabaga, potato, carrot, onions, and sweet potato. Also – some rice and celery)
I am not going to weigh in on flu shots (I don’t get one – but I did get a measles booster when the kid got her shot) But it seems to me the best way to stay healthy is to be reasonable. Eat healthy food, get some sleep, and move around a little. And wash your hands.
As for the kid – first time in 14 months that she has been sick (not counting a one day temperature around her 1st birthday) I am ok if she sticks to that pace. Sick once a year, but for like 2 weeks. We could plan around it!