T’s discovery of the day!



Latest harvest


From our lone coffee tree! These beans from our first three cherries have been growing since December or close to it.  No more for this year.  But just for fun we’ll figure out how to prepare them and we’ll roast them.  Not sure how we will sample them — not even enough to grind!  Oh well, we’re still happy to see beans from our little tree we brought home from Hawaii.

Downsizing is so goood

Out with the espresso machine…in with manual pour! Now there is more room to stack our clean dishes.

My new beverage obsession

I’m getting ready for summer early 😉

1 can of carbonated water
about 3 TB lime juice
about 3 TB orange juice

Adjust to your own taste. I don’t even need to add a sweetener!

Crackers — finally!

You may remember from a previous post I was trying to get my home-made crackers to turn out.  You know, to be crisp and crunchy rather than tough and dense.  Well, I got that pasta maker and finally turned out some crackers to be proud of! 

The pasta maker made the crackers nice and thin, thinner than I was getting with the rolling pin (guess I’m not that good with it!) and, more importantly, an even thickness.

I also used this recipe; the use of ground oats made the dough less “pasty” which I think helped them retain crispness without going all the way to “hard.”

I made just a few modifications to the recipe in the link above, here is my recipe list:

1 1/2 cups oatmeal (ground or processed)

1/2 cup toasted wheat germ

1 cup whole wheat pastry flour

1 1/2 TB sugar

1/2 tsp salt

1/4 cup (any) vegetable oil

6 TB cold water

Mix dry ingredients, slowly add wet, send through the pasta maker, cut and bake at 300 F for 30-35 minutes.

They turned out so good!  I’m afraid they wouldn’t hold up to a dip though.  Next time I might replace some of the whole wheat pastry flour with a little bit of white flour, and see if I could use them with humus or something.

Happy crackers!

flour tortillas go great with…

My favorite flour tortillas can be found here.  Absolutely delicious.  I’ve made them over and over with no lack of success.  I’m still nat great with a rolling pin, but they taste the same no matter how they are shaped 🙂

Making these tonight for enchiladas.  We are going to have a LATE DINNER!  The Enchilada sauce comes from Emeril — gotta love that guy.  I put about half the chili powder because I wanted Timothy to be able to eat it!  I’ll let you know how it turns out…

stocking up on…borscht

Ukrainian Borscht Soup

Not many of us probably think about keeping some Borscht on hand.  Some of us don’t even know what Borscht is.  But let me tell you, it is a great way to make use of some great beets.  And cabbage, carrots, and potatoes.  And it is GOOD!

You can find the recipe here, but I did depart from it slightly.  I didn’t add the sour cream at the end, because I can’t eat it.  The main difference: after following the directions, it seemed a bit, well, uncooked.  I let it cook for at least an hour on a low setting.  It reduced a bit, and the vegetables melded into each other just the way they should.  Absolutely delicious.

It was a busy day:  I also made my whole wheat bread again and cooked up our chicken carcass from lunch to make a base for Vietnamese pho’.  For eating without a lot of added junk, we are going to be eating well (at least for a few days)!

Quite a day's work!