Tuesday tricks

I did a lot of prep work yesterday...briefly kneaded the pelmeni dough that's been fermenting in the oven with the light on...put the soup bones in the slow cooker with celery, garlic, bay leaves, & a glug of apple cider vinegar...shredded potatoes & carrots to ferment for tomorrow's ravioli...minced garlic & onion for the ravioli filling as well.

The case of mangoes I bought is screaming to be used up, so I ended up making kefir -mango smoothies for breakfast yesterday instead of the soaked oatmeal. And we had a gelatin-rich soup for lunch instead of eggs.

Today, we're having:

• leftover smoothies for breakfast
• eggs for lunch (possibly with toast)
• beef noodle soup for supper

After lunch, I'll remove the meat from the soup bones and return to the strained stock. Then I'll add some veggies and simmer while I roll out the pelmeni dough. I'll be reserving half the dough for ravioli tomorrow (first attempt! I must admit I'm a little nervous). I'll add the noodles a few at a time to prevent sticking, then simmer until they are fully cooked. I'd love to serve muffins with this but not sure if I'll have time to check out coconut flour versions. Don't really want to add more grains to our meal.

I'll be making more bone broth to simmer the ravioli in. Should be interesting! :) Tomorrow we'll have:

• soaked oatmeal for breakfast with blueberries & hempseed
• ? for lunch
• ravioli for supper