nuxx.net Posts

I’ve currently got a tomato sauce cooking on the stove, as seen on the upper left. This will be used on ciabatta with deli pepperoni and muenster to make sandwiches for lunch. It contains one can of Trader Joe’s fire roasted crusted tomatos with chilis, a teaspoon of garlic, olive oil, oregano, salt, and pepper processed together. Sliced, raw white button mushrooms were then added and it is all being cooked together. As the mushrooms cook they should take on the flavor of the sauce, which will be nice.

Below this is some kohlrabi that has been pickled with dill, garlic, honey, salt, and vinegar. It will be put in the fridge sometime this evening. Plain kohlrabi tastes somewhat like a cross between cabbage and broccoli, but with the texture of apple. Raw it is very good and has a wonderful aftertaste; I hope it’s equally good (or better) once pickled.

The other photos are kofta that Danielle is making to take to a party tonight and cook on skewers over a BBQ. It contains two pounds of beef, 1/2 cup of parsley, one small onion, 1/4 tsp of allspice, salt, and pepper.

For the first time in as long as I can remember, which is likely 12 years or so, I’ve made pancakes. Danielle and I are eating three each, and there are three left over for hopeful eating tomorrow. While my pancakes were eaten with a fair amount of butter and grade B maple syrup, Danielle ate hers with some red current syrup that she made a few weeks ago using currents from the CSA.

They were made using this recipe from Allrecipes for ‘Good Old Fashioned Pancakes’ and here is a photo of them cooking, before being flipped for the first time. It also appears that this style of pancakes is also known as ‘Scotch drop scones’, ‘Scotch pancakes’, or just simply ‘drop scones’.

If everything goes as planned, this will turn into a loaf of white bread which I can eat part of for breakfast tomorrow. This white bread recipe, from nuxx.net details everything needed for this simple bread machine white bread; water, flour, sugar, salt, butter, and yeast. I’d attempted to make some earlier this week, but I only had 2/3 of the required amount of yeast and bread flour. Leaving out the rest of the yeast and substituting plain white flour resulted in a smaller, denser, loaf of bread which while not terrible just didn’t sit very well with me. This alternate loaf has been cubed and set out to dry for crouton-making.

I’d originally intended this loaf to be ready at about 7am, but I inadvertently hit the start button on the bread maker instead of timer, immediately beginning the mixing process. Since the ingredients need to stay separated and layered until the whole baking process is about to begin, I had no choice but to let it go. Thus, the bread will be ready about 4am. Oh well. Three hour old bread isn’t exactly a tragedy.