elainegrey (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
elainegrey) wrote2023-09-01 08:20 am
elainegrey) wrote2023-09-01 08:20 am
(cooking, create)
So far i think my only Idalia disaccommodation will be an Amazon shipment that was due on Thursday. Wednesday there were warnings that the overnight rains could lead to flash flooding. Schools were cancelled, which seemed ridiculous, and the delivery notices went through some churn. So, i think it might have been an initial cancel of deliveries that jumbled some packages, a decision to resume, but some confusion as to which package is where. (It includes the shoe dye applicators, shoe polish, and shoe laces. I sure hope it makes it over this long weekend.)
--== ∞ ==--
Just made another batch of fig leather. I think i am going to begin treating batches as shelf stable. Also, i need to eat it instead of other sweets with afternoon coffee.
--== ∞ ==--
Breakfast cereal: i soaked some of my raw buckwheat groats -- which creates a really goopy gel around the seeds -- rinsed, drained, let dry, then roasted. It has the texture of grapenuts with a reasonable flavor. Kasha isn't soaked in advance, so this is different than that. I might stick with making this myself. It occurs to me that i could season it before roasting - mesquite powder comes to mind as a pleasant sweetener.
Also, found several versions of buckwheat bread like this: https://breadtopia.com/gluten-free-fermented-buckwheat-bread/ . Makes me wonder about making crackers with similar batter, or just toasting this bread until cracker crisp. I suspect the goopy gel is what makes this work.
Took today off because it's so lovely. Still on the couch.
--== ∞ ==--
Just made another batch of fig leather. I think i am going to begin treating batches as shelf stable. Also, i need to eat it instead of other sweets with afternoon coffee.
--== ∞ ==--
Breakfast cereal: i soaked some of my raw buckwheat groats -- which creates a really goopy gel around the seeds -- rinsed, drained, let dry, then roasted. It has the texture of grapenuts with a reasonable flavor. Kasha isn't soaked in advance, so this is different than that. I might stick with making this myself. It occurs to me that i could season it before roasting - mesquite powder comes to mind as a pleasant sweetener.
Also, found several versions of buckwheat bread like this: https://breadtopia.com/gluten-free-fermented-buckwheat-bread/ . Makes me wonder about making crackers with similar batter, or just toasting this bread until cracker crisp. I suspect the goopy gel is what makes this work.
Took today off because it's so lovely. Still on the couch.