Diving In

Thanks Google Images

There is  no time like the present right?  Here goes!

I swear I'm gonna make those cards today.  I'll try to post a picture when I do.  So I managed to get up and make breakfast for C and myself.  I thawed some veggies and pulsed them real quick in the food processor.  Then I used them to make veggie scrambled eggs.  Really, veggies sauteed in butter and scramble eggs poured over the top.  Cover and cooked till the eggs are done.  I imagine that M will have leftover pumpkin custard.  I just followed the recipe on the back of the pumpkin can.  I accidentally left out the sweetener. I was going to use honey, but he can just drizzle a little over the top.  And he will probably want a hamburger patty.

I think it was rude of our Costco to stop carrying the big boxes of burger patties. I got the smaller package instead.  After I use up some of my freezer stash of fish, I'll get on the list for another side of beef.  I much prefer that.  It's kind of a matter of space and $ though.  Overall the meat is cheaper if you buy it from a local butcher.  But you have to pay for it up front.

Next I'm going to start a new batch of yogurt.  I learned a neat trick from Wild Fermentation by Sandor Katz.  A lot of people figure that the more yogurt you use as your starter, the better.  It makes sense right? More of the good bacteria beats out any baddies that might want to gain a foot hold.  But, yogurt is the result of a succession of bacteria.  If you start out with too much yogurt as your starter, you get a watery product.  Who knew?  So, this last batch, I just use a tablespoon of yogurt per quart jar.  It worked great!  I didn't measure and use exact tablespoon, just a scoop with a regular eat-at-the-table-spoon.

Then I will hopefully be able to finish my laundry.  But apparently I first have to get the middles started on some sort of project to keep them out of mischief.