Favs: Mostly Food Related
Life is hard; food doesn't have to be #184 [vol5, 8.4]
This installation of Food Majors is a mishmash of all the things I’m loving. Most are food related because, well, food is my favorite. Besides people, of course.
Fermentation
For 15 years or so sourdough has been my “to conquer” list. This summer I decided to hold out no longer. It’s been a journey full of flops but it’s getting better… A local friend has been super helpful with trouble shooting.
On a family walk recently I spied our bachelor neighbor had a pear tree dripping with fruit. I asked if he would share and he did. I started vinegar that night «eeekk»!
Vinegar is so easy: 1/3 to 1/2 jar with fruit, then a bit of sugar to jump start microbes - I used 100g for half gallon. Maybe a splash of ACV. Let ferment/ shake occasionally for 2 weeks. Strain the fruit and wait for it to sour, about 6 weeks. If using a metal lid for the final weeks of fermentation, as well as vinegar storage, line the lid with parchment or plastic. Otherwise the acid corrodes the lid.
My garden is surrounded by tall trees and hasn’t performed quite like I desire yet I still love going out there multiple times a day. The peppers are beginning to shine and so I fermented the red ones (jalapeno + another hotter, obscure variety from the garden center + garlic at 3% brine for a week at room temp then another week in the basement before blending.) My husband says it’s not quite hot enough but has good flavor, nonetheless.
I’ve also had success with pickling cucumbers with salt at 4% brine. They were definitely too salty after a week but now we’re about 2 weeks they’re just about right. My teenage daughter said yesterday, “It’s so crazy that these get sour with just salt.” Agreed. I add dill (dried or fresh), garlic and hot pepper.
Tip: Use oak leaves, any variety, to provide the tannins needed to keep cukes crispy.
Another fermentation tip: if your kitchen is on the warmer side of 75, put the jars near your AC register. This has been a game changer for me this summer. I’ve hardly battled with kahm yeast like in years’ past. I’ve also put fermentation jars in a cooler with a block of ice (or frozen water bottle). This cools the ambient temperature just enough that the yeasts don’t go crazy. I think the first 3-4 days of lacto-fermentation are especially crucial for temps closer to 68-70*. Vinegar prefers 75-85*.
Fav Food & Friends
What to do with 4 eggplants and a pile of tomatoes, and peppers? Alexandra Cooks sent an email with a no-fuss version of ratatouille. My people aren’t big fans of eggplant so after all was roasted I blitzed it and called it sauce. We devoured on less than stellar sourdough with sliced cheese. Maybe a little like pizza? I hid a couple cups in cheeseburger soup then froze the remainder.
Costco shoppers! Be on the lookout for these seasonal dried mushrooms. The last several years I’ve bought multiple containers and powdered them in the blender. It’s perfect for hiding from haters. I’ve made an all purpose mushroom salt like Venison for Dinner as well as adding it ground beef or anywhere I want the flavor of mushrooms.
Loved seeing The Coxes from Little Rock, who moved to Orlando shortly before we moved to Louisville. We connected over brunch when they brought their son, Ben, to Boyce College last week.
Three Books
Fish in a Tree - my 6th grade son is reading for literature and we’re all reading to understand my teen daughter better. She was diagnosed dyslexic in elementary school. Highly recommended if someone you love has a learning difference. It’s a fun story that builds the compassion muscle. Found at the library.
The Scarlet Letter - literature for my freshman daughter and I haven’t yet read so I decided to join her. She’s actually reading with her ears (listening) while reading with her eyes.
The Faithful Spy - written in a graphic novel (ish) style, about Dietrich Bonhoeffer, a pastor during WWII who was condemned because of his association on an assassination attempt of Hitler. My kids had read it but I hadn’t so I read it in short spurts before bed. 100% inspiring.
Fav Drink
First thing in the morning, along with coffee, I make a drink in my Stanley that somewhat reminds me of soda. I use equal parts salty hydration drink and kombucha. I’ve also tried adding a bit of salt to kombucha. I don’t know what prompted me to try this combo but I really like the salt in the kombucha! I’m currently using strawberry lemonade Redmonds Re-lyte but also the pina colada is good. Use the School of Lunch code LUNCHLEADERS for 15% off (cheaper than Amazon) and free shipping over $30.
Pirate Ship
If you hate standing in line at the post office AND have a kitchen scale + printer, I highly recommend using the website called Pirate Ship. If you don’t have a kitchen scale, get one for $15 (it’s one of my most used tools, saves so many dishes, esp when baking!) Pirate Ship gives the best rate, comparing all the major options. This lil website has changed my life. Super witty marketing too. Arrgh matey!
Flat Brush for Foundation
I’ve tried the beauty blenders and was never fully impressed. From the get-go this flat brush impressed me. I use it to apply sunscreen as well as foundation for a flawless finish. Game changer. Get 25% off through the end of the month with code FLATTOP25.
Netted Dish Cloth
A friend gave me a netted dish cloth from Norwex. It has been amazing cleaning up the flour and dough off my counter. I’m not sure how it works but it is vastly more effective than anything else.
Even if you’re not cleaning up flour/dough it is a crazy good dish scrubber and doesn’t get funky smelly like sponges. To clean it, we toss it in the top rack of the dishwasher. Highly recommended. Actually I like all the things I’ve tried from Norwex.
Lazy Composting
I’m too lazy to track how much waste I save from the landfill. Easily it’s several pounds a day. Maybe as much as 10. I feel so smart taking a bowl of veg scraps outside.
Coaching a friend this week how I do it, I encouraged her not to over think it. Baby steps - just put your coffee grounds on a bush. The paper filter with decompose.
We have a 30-ish gallon yard waste can about 20 feet from the house. I drilled 1/2” (larger?) holes in the sides and bottom for air flow and to let juices drain. We don’t use a lid and have never had a problem with rodents.
I toss produce scraps, tea bags, egg shells, dying flowers, shredded paper, anything except meat, fat and bones in the can. Let it sit. I do not stir or mix. It eventually decomposes.
If you are impatient, definitely stir for better airflow and faster breakdown. But I ain’t got time for that. Usually early spring I dump the container and spread it around bushes or in the garden.
I suppose you don’t have to have a designated compost can. If you don’t mind a random pile in the yard, you could just toss everything in one spot. My mom has a spot next to her porch where she’s tossed scraps for 40 years. The soil is so rich there!!
Fav Meal
In case you missed it: try this one pot dinner unlike others. It’s on repeat here. Likely you have enough ingredients in the kitchen to make it.
Life is hard; food doesn’t have to be.
Julie
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