POST #867
OPENING CEREMONY this afternoon.
IT’S A GO!
The cranberry sauce I made from the cranberry pulp left over after I made cranberry juice came out very well. I tried a spoonful, then spooned out about a cup on the plate and inhaled it. Yumm! This stuff is too good to share. It’s mine, all mine! I’ll make some more as soon as I get some oranges.
The butternut squash came out rather spicy, but, mixed with my fresh lentil sprouts, it was delicious. I’ll use it as an ingredient, not as a dish on its own, and the next time I make it, I will go a lot easier on the jalapenos. It is good enough that I’ll mix it with lentil sprouts and take it to a potluck party this coming weekend.
The sauerkraut is good, but somehow I made it too salty. How did I do that? No clue – I am very parsimonious with salt. I am going to leave it another week to see if it gets better. It is still good, just saltier than I would like it to be.
Mmmm. Well, this is the first time I have opened up stuff that I haven’t absolutely loved right off the bat. Actually, this is the first time I have made any foodstuff that I did not like. (I guess it had to happen sooner or later.)
I’M BLUE
The cranberry sauce that I made from the recipe I got from a book was not the best stuff I have ever eaten. For some reason, it lost all its color, and had little taste. I’m not even sure there is anything I can do with it, other than throw it out.
This is the first time I tried fermenting mushrooms, and it will be the last. First, the mushrooms really do shrink down to very little. That wouldn’t be a problem if I like the texture or the taste. I did a jar of portobellos and a jar of criminis, and I didn’t like either. I’ll probably stick these in some soup where they might hide from me.
PRETTY SMART RAW FOOD IDEAS 