Culina

Um, 7. But then I'm a Xennial and a foodie, so... *shrug*


Though I admit to not even knowing what about a third of these even are, and things like bone broth and almond butter are nothing even remotely new.

Lol. Ya got me. I do know people who actually hate mayo as much as I hate mustard. So I understand and am okay with it. We all have different tastes after all.

I've started to eat healthier. I've stopped going to that damned food poisoning cafateria at work.I eat sandwiches, healthy choice meals and salads for breakfast and lunch (I mix it up so I don't eat the same thing everyday). I do eat a regular dinner and I am trying to wean myself off fast food. It's a work in progress.

I mean, I cheat majorly, but it's not a diet, more of a eating better type thing. In spite of that, I've gotten out of the size 30 range and into Size 28. So yay! I think I'll start water walking.

That is cool.   I want to say it was in "Cooked" by Michael Pollan where I read he specifically went to a bakery in San Fran where he had sort of tracked down the epicenter of the sourdough yeastie-beastie origination, and captured some yeast from the air (read, left a bowl of starter mix out for a day or so) to start his own sourdough experimentation, but I could be remembering something else.

I was eating very locally/foraged yesterday; raspberries from the MiL's garden, golden plums we found on a tree in the parking lot of where we bought our new A/C unit that we impromptu-gathered (it's a grafted tree, too, interestingly enough), venison from a deer a friend hit recently with his truck and brought up to my place to process, juneberries (my fave wild fruit) from a couple shrubs I recently found, eggs from my chickens and milk from my goat, and cherries from the mate's sister's tree at her new place she just moved into.

Do you eat cheese before you go to bed? Does it give you weird dreams, you know, of the Windsor McCay type like those of the rarebit fiend?

Just checking.

The tomatoes are finally coming on, fast and furious. I will make sauce over the weekend. I do give them to the neighbors, but even then, they're doing me proud this year. Why? Who can say?

Of particular pleasure are three volunteer plants that are doing quite well: 2 San Marzano plums and one sweet 100 cherry that are really fruiting. The basil is still putting out leaves, too. I put in seeds that did next to nothing but did buy a small pot that I separated out and those plants are doing well. A little lettuce is left and the kale is holding its own. It's good to figure out how to cook using what is available.