Today we're having:
- leftover sourdough pancakes with kefir cheese & mango puree for breakfast
- sirloin tip roast with root veggies for lunch
- leftover tilapia and salad for supper
The roast wasn't a success. I prepped everything and put the crock in the fridge overnight, then set it at "low" when I got up at 6:00 this morning. We ate around 12:30, and the veggies were still kinda crunchy. The meat wasn't horrible, but it would have benefitted from either a longer cook time, more marinade, or being seared and eaten more rare. Oh well.
Tomorrow we'll pick up our first batch of raw milk, unless they sell out before it's our turn. I stayed up late checking out piima, vili, and other exotic cultures...but I promised myself to wait until we try the milk to see if I'll be keeping it in good supply.
Tomorrow's menu includes:
- soaked oatmeal for breakfast
- eggs & fermented vegetables for lunch
- burgers, mashed potatoes, & broccoli for supper
And I've been wondering why some of Sally Fallon's potato recipes call for soaking the potatoes in whey. Does it neutralize something? Add flavor? I have no clue.
I've got noodle dough fermenting for soup and ravioli later this week. I'm going to go strain my kefir and repackage my coconut oil into quart jars, then I'm going OUTSIDE!!!!!
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