Today I had not sweet pickle relish for egg-salad, but I did have a few sweet bread and butter pickles at the bottom of a jar of homemade pickles...the last of the cans form downstairs...I chopped them finely, and strained out the celery seed and spices...and there I had some!
Oooo the mustard seeds that have been in brine for months...they add a little bit of texture to the egg salad, and the flavor cannot be beat....Now, will I have to make homemade relish all the time? No, I want to go get a full time job.
I will add more egg salads variation later....but for now, this is enough
Actually I will Not. Charlie Brown did it for me:
https://www.amazon.com/Peanuts-Lunch-Bag-Cook-Book/dp/B0006DWRTI
Charlie Brown suggested adding added bologna in. What kind he meant, I do not know, I mean the red kind from PA
There is Lebanon (PA) Bologna (pronounced baloney)it is peppery and spice, and moist
and there is Sweet Bologna, which is like above, but not peppery, just sweet and salty, and a little bit less moist
and there is double smoked sweet....very sweet and dry, a little like jerky, but not tough, it is almost like candy,
and goes well with Peanut Butter....and sweet gherkin or sliced pickles (but not with egg salad. LOL!
It also goes will with Philly Cream cheese
So, there, go get your Pennsylvania on!
OH, yeah, back to egg salad....stuffed green olives are good and so salty in egg salad
and I think my home smoked salmon would be good flaked into egg salad....I have not posted that recipe yet...another day
Tuesday, March 28, 2017
Paleo-Palooza
So, I made a triad of paleo staples today.
I made homemade almond milk, and will NEVER prefer the packaged kind again!
For that I took a small empty PB jar and soaked about a cup to a cup and a half for raw almonds overnight, well, I was lazy and it was over tow nights. I drained the water, threw those into the blender, with a couple of dates, and blended until as smooth and white as could be. Then I strained it twice, through finer mesh the 2nd time. placing the milk in a mason jar in the fridge.
The pulp form the dates and almonds, it throw into my dehydrator in a fruit leather tray and dried all day. Once that was done, I throw the rough dry pulp into my food processor and spun it until it was like a whole flour, threw that in a zippy bag and into the freezer for baking or flour-less grain-less pancakes etc...I have seen the pulp made into flour by baking all day in a warm oven, but in the dehydrator, the oils do not become rancid.
Not wanting to wast a half dirty food processor, I ground up some more whole raw almonds and dates, and raw coconut oil in and created some sweet raw almond butter....You can do this with maple syrup too...I try hard not to make it to fatty, so mine is a bit chunky.
Then, unrelated, BUT not wanting to wash my food processor, when I could employ it one more time, I threw the crumbs form the remnants of ricecakes at the bottom of a bag into the processor with spices for crumbling on the top of the fish I'm baking tonight for supper...
and then I did up the dishes.
I am lazy. but because of that, one good food begets another, and I am not wasteful...each ingredient will live up to its fullest potential
I made homemade almond milk, and will NEVER prefer the packaged kind again!
For that I took a small empty PB jar and soaked about a cup to a cup and a half for raw almonds overnight, well, I was lazy and it was over tow nights. I drained the water, threw those into the blender, with a couple of dates, and blended until as smooth and white as could be. Then I strained it twice, through finer mesh the 2nd time. placing the milk in a mason jar in the fridge.
The pulp form the dates and almonds, it throw into my dehydrator in a fruit leather tray and dried all day. Once that was done, I throw the rough dry pulp into my food processor and spun it until it was like a whole flour, threw that in a zippy bag and into the freezer for baking or flour-less grain-less pancakes etc...I have seen the pulp made into flour by baking all day in a warm oven, but in the dehydrator, the oils do not become rancid.
Not wanting to wast a half dirty food processor, I ground up some more whole raw almonds and dates, and raw coconut oil in and created some sweet raw almond butter....You can do this with maple syrup too...I try hard not to make it to fatty, so mine is a bit chunky.
Then, unrelated, BUT not wanting to wash my food processor, when I could employ it one more time, I threw the crumbs form the remnants of ricecakes at the bottom of a bag into the processor with spices for crumbling on the top of the fish I'm baking tonight for supper...
and then I did up the dishes.
I am lazy. but because of that, one good food begets another, and I am not wasteful...each ingredient will live up to its fullest potential
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