Tuesday was tacos. Wednesday was tacos. Last night kids had dinner out for different things. Had a bagel for dinner. Tonight is date night and he always cooks something new/special. So not sure what it will be but it is always very good :)
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Tuesday was tacos. Wednesday was tacos. Last night kids had dinner out for different things. Had a bagel for dinner. Tonight is date night and he always cooks something new/special. So not sure what it will be but it is always very good :)
Fish and Chips
Hot hamburger, mashed potatoes, carrots and ice cream for dessert.
I think we'll be having leftovers again. The fridge is full to bursting.
Butternut squash soup
pizza & hot wings
https://scontent-lga.xx.fbcdn.net/hp...61&oe=55CC1C9D
Husband will be bringing home takout fish and chips.
Zonny, good luck with the experiment!
I just mixed it up, put in a sterilized mason jar and put in the corner of the oven to stay warm (oven is not on but still just a bit warm from cooking earlier). It will be two days before I know for sure it worked, but by tomorrow night I should see if it thickened.Quote:
Originally Posted by Natalka
Homemade chicken noodle soup tonight - anything to warm us up!
Ordering Chinese so I don't have to cook and keep the house cool.:lolsign: . Sorry Natalka but it is really hot here.Quote:
Originally Posted by Natalka
going out so I am not sure!
Chicken tortilla wrap with lettuce, tomato, onion, mayo, avocado and a tiny bit of salsa.
Update. It's been 24 hours since I mixed 3 tbsp of buttermilk into two cups of whipping cream and placed in a rather warm place (more on that in a minute). I checked it this morning, thought at first it had already thickened enough after 12 hours, but once I stirred it up it wasn't quite there, about the consistency of a thin yogurt. So I left it for another 12 hours as the instructions said.Quote:
Originally Posted by Zonny
Well tonight it's quite nice and thick. I tasted it this morning and this evening, it is very creamy and tastes much like sour cream, but better. So I've covered it with a regular mason jar lid instead of paper towel with the mason jar ring, and it's in the fridge until tomorrow. In theory, it should thicken more after a day in the fridge and be ready to eat. We can use it as sour cream, sweeten a bit and use for a fruit dip, or add chives and other spices for a nice thick veggie dip. Apparently it's something you can cook with for a creamy sauce, it doesn't 'break' like sour cream does.
The 'rather warm place' I discovered from the recipe, I never would have guessed it. It's in my oven, heated by only the light! I had no idea the oven light gave off this much heat. I left my cream in there overnight with the light on, when I opened the oven this morning it was clearly warm, probably 70F.
Like many probably are, I'm a *little* freaked out about the idea of leaving cream out of the fridge for 24 hours and then eating it. But really, our ancestors made sour cream by putting the cream bucket under the steps for awhile (did they even cover it? I don't know) and letting bacteria, from whatever sources, work on the cream to curdle and thicken it. Yes, some people probably got sick from it being over-fermented, wrong bacteria getting in, etc. But IMO, this is much better controlled, the bacteria that is introduced to your pasteurized cream to ferment it is edible stuff that isn't causing any problems when we use/drink buttermilk.
Some may also be concerned about the fat content. I don't take this lightly either, I'm trying to lose weight, there's heart disease in my family. But from what I've read, the whole 'fat free' craze we've been on isn't necessarily healthy. While full fat dairy products are more calorie dense, in my experience they're also more satisfying, keep me full longer, so I eat less overall. We use 1% - 2% milk, full fat yogurt and cheese (the cheese because 'light' versions are bad enough to make me not eat cheese at all). IMO, sugar is a bigger health hazard, and we try to cut that.
As a side note, I've even made homemade mozzarella cheese in the past, using a kit from the New England Cheesemaking Company. It was really cool, and easy. Never got around to doing it again, it's more economical to buy store bought cheese when milk is over $5 for four litres here. It was neat though.
...soooo tired all day..managed to bbq some pork chops for supper...the fatty kind, they were so good with the fat all crispy and full of bbq sauce...I just made KD to go with it...lol...
Split pea soup done in the slow cooker.