The toasty cheese crackers are divine.
The whole wheat ones?
Not so much.
But I think the recipe has potential. I am going to tweak it. It's what I DO in the kitchen. Tinker, venture forth, break rules, throw caution to the oven, and generally scare the Hen out of her wits. [Food might be wasted!]
I like to boss my food around.
It rained nicely last night and things are soggy. I love it. It's perfect. It's what's needed around here. The crimson clover is throwing a growth party. I'll have to get some pictures in the next few days. How I wish I had some chickens. I could cut some clover and let them have a feast.
When I was up north, I went to the feed store with S. and had a look around. They had the most wonderful display of seed potatoes. I think there were at least a dozen different kinds. I wanted them all. I love to plant potatoes. But I have such a limited space to work with. Then we went into the chick room and looked at all kinds of baby chicks. There were some tense moments where I had to resist the temptation to scoop up a few and bring them home with me. They could live in the garage…. right?? I could disguise a chicken coop from the homeowner's association right??
I'm brave in the kitchen. But the Homeowner's Association scares the crap outta me.
Back to the kitchen:
There's oatmeal bread dough rising in the bowl right now. I'm trying to duplicate Hub Man's favorite Oat Nut bread. Everything is getting a "granola girl" makeover around here. Where's my Birkenstocks? I should be dressed properly for these subversive activities.
I wonder if you can make home made Junior Mints?
D'vorahDavida
Yetzirah
3 Comments
- From:Mamallama (Legacy)On:Fri Mar 16 2012Good luck in the kitchen! If you figure out that Jr. Mint recipe let me know. K? Enjoy your weekend. Hugs.
- From:Dancing Star (Legacy)On:Fri Mar 16 2012recipe? what means this word? hehe I never use them except for a little inspiration here and there. I recently found a place that sells REAL eggs... that actually look and taste like eggs used to. Not that pale imitation the stores sell. They are DIVINE and inspired me to cook many things again :) Still won't convince me to have chickens though....
- From:404error (Legacy)On:Sat Mar 17 2012If you really want to wear subversive shoes, get out your Doc Martens, the favored footwear of anarchists everywhere! We Birkenstock wearers are just passivist hippies. Oh, you can, absolutely, make your own Junior Mints. All it is, is mint flavored fondant (which you can either make or buy at any store that sells cake decorating supplies) rolled into little logs, cut into bite sized pieces and dipped in chocolate. If you want something a bit more decadent and over the top you could make French buttercream (Google the Cooking for Engineers buttercream recipe) and use mint extract and/or a touch of food grade oil of peppermint (you can get that at the pharmacy) instead of the vanilla, or in addition to the vanilla, if you like vanilla-mint candies, which I really do. (BTW, mint extract will make things taste minty, but the oil of peppermint will give that "chilly" feeling that they are so good at showing on Peppermint Patty commercials.) With the buttercream, about half way through, you'll think you've done something wrong because it looks broken, but persevere, it's really quite fine. A Kitchen Aid or other stand mixer would really help, but if you don't have that, you can probably prop a hand mixer up on a couple of large cans. I used to have to do that at the Gun Club. My boss didn't consider a stand mixer a necessity. Then you have to chill it and pipe it onto parchment paper and then chill it again before dipping it into the chocolate. Remember to keep the buttercream candies small because they are very rich. Right now my mouth is set on the wonderful corned beef and cabbage dinner that is on the menu for tomorrow night's dinner. Kendall has REALLY got that recipe DOWN. He steams it over Guinness, pickling spices and water in the pressure cooker for several hours. It comes out so flavorful and tender it's a wonder he doesn't want it once a week, I know I do! Then we braise the cabbage, carrots and little red potatoes in a little butter and water, just until it's all slightly caramelized. Oh, is it ever good!