Archive for July, 2015

I’ve been a bit busy.

Lots of work from the day job & lots of work from the kitchen.  I’ve been playing with recipes for vegan cheeses & have started working more and more toward a new project called Counter Culture Foods.  The way that I see it, I’m pretty good at this whole slow-foods, fermentation & culturing of foods thing, so why not?  There’s going to be cheeses, pickled veggies & I’m playing with….shhh…. bread.  Take a look at the link which will take you to the Facebook page & give it a like to follow along in the adventures.  I’m currently working on numbers for it right now & giving out samples to friends to try(sorry, no shipping…..yet.).  I’ve got a decent plan in place & that should be up pretty quick.

Peppered gruyere.  That stuff is nuts.  he he.

Peppered gruyere. That stuff is nuts. he he.

On the cookbook status, I’ve started working on the format & I think the best thing is to do a pay-what-you-want e-book or find a good recycled paper publisher.  It seems that there are so many books out there and I’d like to stay a bit different while remaining true to the environmental animal I am.  It is well underway though.

I got a little tired of those banana cookies that I had posted about a few months back & had a couple of bananas that were getting to that super-nutritious browning stage.

This presents a conundrum, primarily because I have several small tubs of frozen bananas in the freezer, either in chocolate iced cream form or in whole banana form for treats.  So freezing more bananas was out.

Cookies are good, but those easy cookies just didn’t get the craving from me.

Muffins ended up being the way to go.  I whipped these guys up in about ten minutes.  Then I ate most of them in half of that time.

You say half empty, I say I'm half full.

You say half empty, I say I’m half full.

I mashed two bananas in a bowl, added a flax egg(3T warm water & 1T ground flax, let sit for a few minutes), & then mixed in two tablespoons of coconut oil, a teaspoon of sea salt, two tablespoons of agave, a teaspoon of apple cider vinegar, half a teaspoon of cinnamon & allspice, half a teaspoon of vanilla, a teaspoon of baking soda, & 3/4C of whole wheat flour & 1/4C of rolled oats.

I scooped the mix into a greased muffin pan & then tossed it in the 350F oven for twenty minutes.  A toothpick came out of one of the muffins clean, so that was my indication that they were done.

And so was I after I ate four of the eight muffins it makes immediately after they came out of the oven.

Well, not immediately.  That would be the actions of an insane person hellbent on burning the top of his mouth.

Which I have learned from.

Easy though, right?  I suggest making a glaze with a tablespoon of almond milk & 1/4C powdered sugar for the top, but that’s not necessary if you want to skip the sugar, which I’ve been working on as well.

I guess that’s about it for the time being, lots of work behind me & lots ahead.  It’s like I’ve got a non-stop chemistry set and it just gets more & more interesting.

"Jesse, we've got to cook....er, I mean ferment.  Culture.  Just make me some cheese."

“Jesse, we’ve got to cook….er, I mean ferment. Culture. Just make me some of that damned delicious cheese.”

So, I’ll leave you with some pup pictures, but have a great week & I’ll keep you updated!

When you're mowing the front yard for fifteen minutes & the pups are like, "Can we help???!!!"

When you’re mowing the front yard for fifteen minutes & the pups are like, “Can we help???!!!”

Making dog food & turning around to this is always entertaining.

Making dog food & turning around to this is always entertaining.

Life is so tough.  So, so tough.

Life is so tough. So, so tough.

Bye all!!

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