For the next Dark Days post there is a challenge, to make desert! What a great reason to do a little playing in the kitchen...
Coeur a la Creme, raspberry sauce, and cookies. It was a bit of work, but I'd do it again.
First I started with making cream cheese. Cream cheese is really easy to make, it just takes a little time. I used directions from Home Cheese Making by Ricki Carroll. It wasn't until I was washing the dishes that I realized one tiny little non-local thing had made it into the mix, the culture for the cream cheese. Oh well! Cultures probably aren't something I'd ever give up as I explore sustainability as a life style.
My recipe for Coeur a la Creme called for cream cheese, sugar, cream, egg white and kirsch. I substituted honey for the sugar and left out the kirsch.
The raspberry sauce was made with frozen raspberries, water and honey. I cooked the berries until they were syrupy.
The cookie recipe came from here. I used butter, honey, local flour, and hazelnuts. If anyone decides to try this recipe, watch the cooking time. I almost burnt my cookies. I want to explore this site more as I switch to baking with honey rather than sugar.
All that cooking inspired me to clean the fridge:
I store my bulk items in canning jars. I have rice, flours, nuts and seeds here. Plus pickles and jams. And cream cheese!
I've been considering a lot how eating local depends a lot on planning ahead. Last week I found quinoa seed. I've never grown it before, so it will be a bit of an experiment.
My latest bus project. I've lost count of how many socks I've knit now. The yarns used in these socks are "leftovers" and the green in these socks is a local yarn.