Add your links here, and then keep reading to see what twisted in my kitchen over the last week…
Share Your Tuesday Twister Post – New With Thumbnails!
Show us your GNOWFGLINS – God’s natural, organic, whole foods, grown locally and in season. I’m eager to see what’s been cooking in your kitchens over the last week! Share what you’ve been making and doing through words and/or pictures.
If reading this via email, visit this post to see the list of linked blogs. Wondering if this blog carnival is for you? Read 5 Reasons To Do The Tuesday Twister.
To participate, make a Tuesday Twister post on your blog. Include a link to this post. Then add your post to the Linky Tools box (above). Thumbnails come automatically from your blog post, or you can upload a special one. Leave a comment on this post and then visit the other posts that are linked up!
Now here we go – I’ll catch you up on what’s been twisting in my kitchen the past week.
First I’ll show you two things I made from Erin’s sourdough pizza crust (which is amazing, a great dough!). Obviously, one of them is pizza.
We are seriously low on foods that are typical pizza toppings. Mushrooms? No. Olives? No. Bell peppers? No. For sauce, thankfully I had one can of tomato paste for pizza one night, and frozen tomato sauce for another night. For toppings, I used ground-beef seasoned up with Italian herbs and queso fresco cheese from last summer. Pretty simple, but it was really, really good. The second night we had pizza, I added pinto beans in with the seasoned meat.
I had made one batch of the dough for Friday’s dinner. That had soured for more than 24 hours, and the dough tasted on the sour side. But it was so good. The family caught the pizza bug, so I kept my starter out of the fridge to make more dough for later in the weekend. The second time I made the dough, I quadrupled it, but let it sour for 12 hours only. Less sour taste, so that’s what I’ll aim for from here on out. (And the temperature was warm, too, which means the souring was pretty fast.) This quadruple batch gave us pizza on Sunday for lunch, and pizza pockets for Sunday dinner, and two balls of pizza dough for the freezer.
One more note about the pizza. The second time I baked the pizza right on the oven rack. I’ve never done that before because I like to avoid messes. But it was not messy, and it was worth it for the crispy crust.
Other things of note this week… We are totally out of dairy or coconut milk to make kefir and feeling the loss. I have ordered powdered coconut milk from Wilderness Family Naturals but it is still not here. Shipping is so slow from Minnesota. Our goats are pretty much dried up due to pregnancy. Soon we’ll be in milk — still it is hard to wait. Not just for the milk, but for those cute kids!
I had made some refried beans with cooked pinto beans, and made bean and cheese melts for last night’s dinner. Jeff said, “That was good. Tasted like fast food… without any fast food.”
And…. our order of Khaki Campbell ducklings from Holderread Farm arrived! We got 31 of them in all, and they are a-dor-a-ble. Adorable. The kids take them for walks around the property (when the sun is out) and take them swimming. They’re like mice swarming around our feet, but so fast. I’m afraid of stepping on one, but I think they’re too instinctive to let that happen. Read why we chose ducks over chickens (for the time being).
Katie @ Kitchen Stewardship is having a sale on her Healthy Snacks To Go eBook! You can get the ebook for $5 (instead of $6.95) and the deal is good through tonight, Tuesday, at midnight. Use the coupon code JUNEDEAL. Click here to buy the ebook and get the deal!
I’m sharing this post in the new blog carnival, Two for Tuesdays.
This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.
I want to help you look good, feel good, and do good...
... with 100s of videos and recipes, step-by-step tutorials, and easy-to-implement weekly menu plans.
It's the healthiest, tastiest, and most natural food you've ever imagined... the way God meant you to prepare it. As a member, you get:
- 100s of videos in bite-size pieces
- Weekly meal plans for you and your family
- Access to 9 traditional cooking classes
- Exclusive recipes
- and more!