Just so you know, if you’re looking for ways to cook roadkill, i.e., critters that have met their ends in traffic, this is not that kind of post. This is about a simple, healthy homemade sandwich spread recipe (or dip) with mayonnaise that’s a great way to stretch leftover meat into another meal. I grew up calling it “roadkill”; it may have different names other places. If you’re skipping bread, you can also use it as a dip with some veggie sticks….
Water kefir is a great way to kick the soda habit, and an easy way to get more probiotics into your diet. My kids like it better than kombucha, because it has a milder, less acidic flavor. (Compare water kefir and kombucha.) There’s still a certain muskiness to it from the fermentation. You’re not going to pass this off as regular soda, but it makes a nice, naturally carbonated option for those of us who avoid sugary drinks and artificial sweeteners. Once you purchase your grains, you should be able to continue culturing indefinitely. It’s much cheaper than buying soda or carbonated water, and healthier, too….
Recently I received an email from someone from my hometown that included: “Your family was a huge part of the St Peter and Paul church dinners, correct? I so miss that church dinner chicken. Do you recall how it was prepared by any chance?”
I purchased my Alaska sourdough starter from Cultures for Health several months ago, and have been happily baking sourdough bread, but I wanted to expand my sourdough repertoire. Enter GNOWFGLINS’s sourdough e-course. While I didn’t purchase the entire course, I did purchase the recipe book, and I highly recommend it. If you are interested in sourdough – buy this book! The pictures are great and I appreciated the level of detail in the instructions. It’s wonderful!
No – this is not a post about an old, nasty, sweaty sock that’s been found balled up in a corner raising a fine crop of stinky microbes. This post is about my “secret” for keeping my culturing dairy warm in my not-so-warm house in the winter.
I culture milk kefir and viili yogurt from Cultures for Health at least weekly. I typically use either a pint jar or a glass jars from peaches that has the same foot print but is several inches taller. Both of these ferments culture at room temperature, which makes them very easy to do, but sometimes in the middle of winter my kitchen gets a little cold when the stove isn’t on (60’s, instead of 70’s). So, to give my starters a little extra help, I employ the “magic fermenting sock”….