I like to grow food, and harvest food from the wild.
Toots may contain un-CW'd meat & booze.
Main: @mcmoots
| pronouns | they/she |
| location | US Pacific Northwest |
| diet | omnivore |
This is your occasional report that I am still alive. And I finally got around to making scrunchies from the fabric scraps @mindspillage sent like 2 years ago! As well as some I got in a big box of samples from someone in my Buy Nothing who does interior decor or something.
The elastic straps from worn-out N95s are the perfect length to use for scrunchies.
6. Douglas fir lemon-lime meringue. I made Doug fir tip sugar last spring, boyfriend's child has some unspecified confier syrup, we'll make it work.
7. Lemon lavender meringue. I am just now realizing I need more lemons.
8. Cranberry lime gingersnap. Unless I somehow find rhubarb at the store, in which case rhubarb ginger. But probably this one: https://keviniscooking.com/gingersnap-cranberry-lime-pie/
4. Chocolate cream pie. By request from a child, absolutely no gussying.
5. Passionfruit mango. I have unsweetened passionfruit juice concentrate left over from previous passionfruit meringue pie experiments. I think the juice will sub for lime juice in a key lime pie recipe, and then pour it over some mango chunks.
2. Sesame-sumac chess pie. Gonna start with this recipe, but it has to be non-dairy for reasons. I have some cashew milk, which I think will be a good taste blend with tahini, and should swing by Whole Foods to see if I can pick up something fattier (cashew cream?). https://food52.com/recipes/84838-sesame-chess-pie-recipe
3. Apple. Not sure what to do to gussy it up this year. Blackberries, cardamom, and rosewater?
Do we have a large enough Thanksgiving to justify 8 pies? Absolutely not. Am I making that many pies anyway? What else is Thanksgiving for?
This year, boyfriend's eldest child is gonna sleep over on Thanksgiving Eve so I can show him how to make meringue in the morning.
1. Fake rum banana cream. Cheap vanilla pudding, cheap imitation rum flavor, takes like 10 minutes to make and is usually the most popular pie in the line-up which is galling but WHATEVER.
Putting together an almost entirely freegan menu for date night tomorrow and feeling very excited/smug about it.
Free ingredients: TVP from Buy Nothing, canned tomato & green chiles from couponing, beef stock from my bf's Hello Fresh kit leftovers, masa + a can of corn from a free pile. Lettuce, green beans & zucchini from my garden. Apples from my tree & rhubarb from a neighbor's garden, mystery flour from a free pile.
Paid ingredients: Butter, walnuts, cheese, sugar, salt, spices.
There's also a 5 gallon carboy filled with what I believe is >5 year old sour ale. Has it turned into an interesting malt vinegar?
Not gonna find out until I figure out where all my growler lids went.
I decided today was the day to clean up my old brewing stuff & try to sell it.
I had a 3 gallon carboy mostly filled with years-old mystery liquid. Took the bung out, smelled it, it smelled like a nice fruity vinegar. Tasted it - it tastes like a nice fruity vinegar.
Anyway now today is bottling day and I have a whoooole lot of ¿cider? vinegar. Guess I'd better start making shrubs.
