You know I just realized I don’t even know when this Dark Days challenge is over. I’ll probably still be doing this come summer wondering why there is no pingback. So I’m still sick but I really think I’m on the mend this time. I’m on my second round of antibiotics and hacking less.
Perhaps in another week I can actually get back to some interesting foods again! Although I did manage to push the envelope this week, even for me. I found myself with a gallon of souring milk this week and turned it into a gallon of chocolate pudding which turned out to be more than it sounded like, even with my kids around. So I tried my hand at pudding fruit leather. I had read about it in my dehydrating cookbook but I’m going to guess it was not meant to be made with real pudding. The more I thought about those eggs and real milk being shelf stable the more doubtful I became. It was interesting but not something I’ll repeat again.
Pancake Boy loved it but Pickle Man wanted nothing to do with it. You can’t please all the kids all the time, right?
So I moved on to Pickle Man pleasing burgers. I topped ours with some Little Boy Blue from Willipa Hills. If you haven’t tried this cheese yet you should get to UW farmer’s market pronto. It rocks. And not in a stinky kind of way which I love. It’s a firm, not stinky yet decidedly blue flavor that works great in many ways. My husband likes a tiny bit of gorgonzola but he loves this cheese. And if you like gorgonzola you need to try their version of it. Rocks the socks off the stinky cheese chart – which as I say I could eat all the live long day.
The burgers are from our Cascade Range cow with some home grown roasted garlic from the freezer thrown in.
Egg sandwiches.
Poor little pulled smoked pork sammies from meat that I found in the freezer from our Akyla Farms pig last fall. Served on homemade Bluebird Grain buns that I also found in the freezer and some homemade barbecue sauce, also from the freezer. I love my freezer. We ate these with Charlotte’s saurkraut from Nash’s cabbage (thanks Charlotte!) and lacto-fermented carrots that I had made from Nash’s last winter hurrah.
Taco pizzas from our leftover taco meat. I don’t know why I never thought to make this before. I opened up the last jar of home canned jalapenos (Tonnamaker’s from last summer), used a red sauce base (no longer from my tomatoes), roasted garlic and freezer corn. I can always tell if I have a winner by how many extra pieces my husband eats and how many times he later brings up how much he enjoyed something. This one was clearly in that category. The peppers were spicy but not too spicy and lent a great acidity to the pizza. Even the kids liked it, although I left the peppers off theirs.
I promise this week I’ll get to posting the pizza dough recipe. I use 100% white whole wheat with a splash of whey soaked overnight which makes it easier to digest, unlocks extra nutrients and gives it a great flavor.
Right now I’m working on getting back to 100% and the kid’s garden giveaway which should be hitting your screen this week.
Happy Dark Days!
there are not many things in this world better than a good burger with good bleu cheese on it.
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melissa, I agree. I was just bummed I couldn’t wash it down with a chewy cab. Next week I’ll be 100% again and then it’s time for a do over.