What did you cook today?

I love cooking.
But last night I made it really easy for me. Made a pastasauce with soya mince, garlic, red veggiefriendly wine, black beans, eco tomatoes and a loooots of pepper.

 

I tried making pesto with walnuts instead of pine nuts, but it just isn't the same. Pine nuts are so expensive though...

 

Bacon, Spinach, and Tomato Sandwich.

Like a wilted spinach salad in a sammich!

 

I actually used walnuts this time too due to the cost issue, but you're right, its not the same

 

Sometimes costco has bags of them for about 30$. It's still kind of expensive, but it is a huge bag and you can freeze what you don't use.

 

Spaghetti and homemade meatballs...my kids love my ground turkey meatballs. I don't use ground beef for anything anymore. Whatever I make that calls for ground beef I use ground turkey or chicken instead. My kids don't like beef, and I don't either. It always turns out really good!

 

Looks delicious! And I see your requisite sprig of parsley.

 

Breakfast today. Have a good laugh at my eggs. I'm learning to flip over easy eggs. Remember what my omelettes looked like at the beginning? I'll get there! (I hope. I'm so bad at flipping.)

 

I put the fermented jardinera (mixed veggies) in the fridge today. This was week 5 of fermenting them. I had some with dinner. It was delicious. This might be the best batch yet. Expanse, you have to try this next! (Poor Expanse, he finally made the kimchi to get us off his back… :-D )

 

Grilled poussin. Is chopped parsley ok?

 

Bread.

 

Over easy are the hardest in my opinion. I still fuck them up way more than I would like to! Is that kielbasa beside your eggs? It looks yummy!

 

Yep, Well kobassa actually, Ukrainian and Russian I think, it's meatier. Kielbasa is Polish and is ground finer with more fat ratio.

 

What a nice presentation! I don't know about the chopped parsley. It's supposed to be a garnish. Now you have to eat the dang stuff! (I'm not big on the taste of parsley.)

Speaking of food preferences, are you posting "poussin" because you saw me mention that I'm not fond of chicken? :-D I don't care how you dress up the term, it's still chicken. My parents fed it to me way too often as a kid. Even on the rare occasion we went to a restaurant, what did they order? Chicken!

 

Yeah, I should probably just buy a big bag and freeze them, but I'm cheap... haha

 

I love Italian parsley one of the herbs I use dailey and I also juice it :cheers2:

 

Thank you. I do like parsley, curly, sigh Mrs Lox likes Italian.

Poussin because I'm snooty and... Well no, because that's what it said on the wrapper and we call it baby chicken.

 

The only thing worse than parsley is cilantro. I'm not alone in that, there's a cilantro hating club. LOL Maybe I should join.

 

Poor little chickie. {sniff} I've heard it called spring chicken.

Do they (parsley, not the chickies) actually taste different? I've only had Italian. I figured one is as bad as the other. lol

 

Breakfast today. Country omelette with brick cheese and fresh basil and coarsely ground pepper (that's the black spots you see in it… I didn't burn it, honest). That's store bought salsa, not the one I've been fermenting. Though I did have a taste of the two jars of salsa starters and put them in the fridge today. Tasted really good. I'm going to make some salsa with it tomorrow. I could actually have fermented it longer. I think next time I will, I think the flavours would mellow all the more.





The bell peppers were done too. Best pickled peppers I've had. I was afraid they might go mushy, but they were nice and crisp. I have a fridge full of fermented veggies now, the kimchi, cabbage, mixed veggies, bell peppers and salsa starter. Tomorrow I'll start 6 more jars, let them ferment for about 6 weeks this time, maybe more for some of the jars. I bought veggies at the farmer's stand today. I forgot to mention yesterday that the zucchini in the mixed veggie jars was incredible. I was also worried it would turn to mush, but it was crisp and had a sweet and sour taste at the same time. So I bought more zucchini and cauliflower today. I'm impressed with these airlock lids. The food seems to stay crunchier and you can ferment them longer so they're more flavourful.