Yes book me in, I've always got an open mind when it comes to food. When i was staying with my brother and his wife, they're vegetarian and she made millet rissoles, they were very nice but all i could think of was budgie seeds.
I boiled chopped vidalia onions in a frying pan and then tossed in chopped turnips. I snuck in some sugar and when they were half soft I added yellow summer squash. I steamed some cauliflower, again sneaking some sugar with seasoning. I was so proud of no fat, butter or meat! Then she dropped margerine on it so I got out the real thing and had butter on mine.
Spaghetti squash with sausage and red gravy. Salad veggie with peas carrots beets nuts and artichoke hearts with olive oil vinegar Italian spices.
Chicken Caesar Salad tonight with grilled chicken. Fresh loaf in the oven for Hubby to have garlic toast.
Real butter is safer than margarine. Did you know the formula for margarine is 2 molecules away from the linoleum formula. Have you heard the myths about margarine? https://www.encyclopedia.com/daily/is-it-true-that-margarine-is-almost-plastic Homemade butter .. use heavy cream and beat until thick. Wash out fluid then , pat into shape for butter..
I made pasta dough this morning thinking I was going to make crab ravioli but it turned into crab dumplings with steamed asparagus since my electrical project took on a time consuming aspect and I did not have a leisurely afternoon in the kitchen. The little foldable dumpling dies work pretty quick! Served it with a fresh sage and parsley, butter and cream sauce that had some garlic, lemon and parmesan type cheeses.
When I made my crab dumplings I followed a Helen Rennie recipe calling for 300g flour (I used bread flour) and 185g eggs (I spooned out 4 eggs on the scale) and since it was so good I pondered the ratio today My questions always have a set of filters, one of which is what context. So this ratio of 300 to 185 grams has a context too it turns out. Well its in hundreths of a gram or thousandths of a gram but Helens cooking school needs credit here. The Golden Ratio is basically 1.62 flour to egg for sheet pasta. She has no idea what she has put on youtube which tickles me to no end! Even Da Vinci used it! https://www.ucsart.com/learn/blog/learn-the-golden-ratio-for-your-artworks-on-canvas#:~:text=WHAT IS THE GOLDEN RATIO,balance and harmony it creates. I posted to her school email under the pasta division and said thank you. I do not know who reads her email but it is a fantastic advertising idea for a youtuber like her.
The Golden Ratio. Silly me- I thought it was an artistic value. After all Leonardo Da Vinci used it in his drawings. Sure its a math thing too, the relationship between two things having the same ratio as the sum of those two things to their total. But you would never in a million years have me guess that The Golden Ratio is also the perfect ratio of Flour to Eggs in a pasta dough Nope. Never would have guessed it. Sneaky Italian artist liked his pasta I bet.
Hubby wanted poutine tonight. I made some fresh mozza, a bone broth base for the gravy, sweet potato baked fries for me and air fryer fries for him.
