My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
This week…
This has been an incredible week, to say the least. Because of constantly incoming Fundamentals eCourse enrollments, I have not had that much time in the kitchen. Yet…
A big food co-op order came in last Tuesday. The kids and I split everything up and loaded it in the truck to deliver on Wednesday in the two towns nearby. I am happy to say that this was one of the first times that I have not made a mistake. I didn’t forget anyone’s maple syrup in the fridge, or break a jar full of raw apple cider vinegar (true story) or … wait, I did mistype someone’s invoice, but that was an easy fix as I had my laptop with me. We do these orders every other month, and while I’m thankful for the opportunity to coordinate it and therefore benefit from it, I’m always relieved when each order is wrapped up.
I have found my hands buried in sprouted spelt sourdough bread more than a few times. I’m kneading it by hand and find this so satisfying, a return to the basics. I’ve had a mixer for so long that I’d forgotten how therapeutic hand kneading is for my spirit. I get the starter out of the fridge in the morning, feed it, and let it come to room temperature. While I’m waiting, I find I’m looking forward to getting my hands in the dough. The sprouted spelt bread is turning out very well – and the starter converts easily between sprouted and non-sprouted flour.
I haven’t gotten back to the brownies I mentioned last week, mostly because we were low on eggs much of the time. I will probably try some again for this weekend’s dessert.
We’ve been buying raw Jersey cream from a local lady and we’re trying something new. She has other customers who want Jersey milk on the same day I want Jersey cream. So she’s skimming her Jersey cream from the weekend (when no one wants it) and freezing it for me to pick up on Wednesdays. And you know what, I couldn’t really tell that it was frozen. The texture was the same when thawed, it was still delicious, and it made fantastic ice cream.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post.
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Made my first batch of yogert yesterday! I had started it the day before, but didn’t keep in warm enough long enough, so I ended up with slightly soured milk. But I used a different method to keep the same milk at 100 degrees for a few hours, and it thickened up just right. This morning I fed home-made yogert with home-made stawberry jam in it to my 14 month old; went over very well.
Also this week, I looked down at the PB&J I gave my older son, and realized that the only thing I hadn’t made was the peanut butter. So I am very much looking forward to getting a grinder that can do nuts as well as wheat and popcorn. Woohoo, food independence, here we come!
Ami – that’s great! How did you keep it @ 100 degrees?
This week I roasted two chickens and told everyone not to through the bones away, and the following day, I made a huge chicken broth with the bones, all the insides of the two chickens, and everything vegie I could find in the fridge, and it was great I made soup one day, and freeze the rest in quart bags, so I already have it measure for rice or any other recipe.
Then on thursday after my chiropractor visit I stop at Trader Joe’s and bought all kinds of raw nuts and seeds, which I have not have the time to soak them yet because I have been really sick since friday with a cold that everybody here had it and I thought that I was going to make it, but I did not.
When I was feeling good on thursday I have pinto beans soaking and I made a big pot of pinto beans with spanish chorizos.
Oh, and another thing I want to comment, I got the book of nourishing traditions, and I have been trying to soak all in, I am glad I am taking your class.