POST #946
It looks like there are going to be a lot of lettuce-y things, greens, etc. in my box tomorrow. Shoot! I’m hungry. Oh well. I am going to eat what is there, or else, if I cannot get to it, I will dehydrate it and add it to the supergreens jar.
I do have some cashews, and I have been exploring other blogs, because my meet-up next month calls for nut and/or seed cheezes (all my fault for telling them how I got into fermenting!).
I think I’ll make some goat cheeze to go with some of these greens. I got the idea for goat cheeze from ChoosingRaw. She’s from a Greek family, so I guess she should know what tastes right. (She also has an amazing collection of recipes which you would do well to visit)
I’m also going to re-visit some of Russel James’s cheeze recipes (click on recipes and look around – he has a book on cheezes –but he has other books as well, and, from personal experience, I can tell you they are all fabulous)
I’ve just put up a new bookshelf for my recipe book library, and, since my current passion is fermenting and fermented cheezes, I’ve put all of the books that have decent cheeze recipes (according to me) together with the specific books on fermenting. It’s a weird way to categorize, or not, but it works for me this month. (Since I have so many recipe books, I ended up having to lay the “classic” books – the old ones that I collect– on top of the ones I use often. I had to put the ones I use less often in stacks on the top shelf. Of course, I checked them all for fermented cheeze before classifying them)
Must sleep now. Work to be done, tomorrow! Thanks for stopping by!
PRETTY SMART RAW FOOD IDEAS 