What's cookin', good lookin'? Part II

[seela]

Asparagus soup for lunch.

Roasted sweet potato and beet with egg and spinach for dinner.

 

[gracie920101]

Seela! Now I'm drooling about making some split pea soup. I have some ham in the freezer but alas, no split peas.
Maybe next week after a grocery dash thru a store. I'm trying not to go but once every 10 days or so but it's all dependent on the bread or milk status of the house. Where's the milkman when you need him?

 

[seela]

Seela! Now I'm drooling about making some split pea soup. I have some ham in the freezer but alas, no split peas.
Maybe next week after a grocery dash thru a store. I'm trying not to go but once every 10 days or so but it's all dependent on the bread or milk status of the house. Where's the milkman when you need him?

I made my soup with frozen peas. I like split pea soup too, but rarely make it. Soup made with frozen peas is one of my favorite go-to fast meals.

Kids cooked for me.
Chicken drumsticks in homemade barbecue.
Toasted taters with olive oil garlic salt pepper, tossed with fresh dill and lemon.
Sautéed spinach.

This sounds very tasty!

I'll make a mushroom omelet for dinner. Lunch was spicy pork ramen.

 

[seela]

Asparagus, gravlax and a poached egg.

I'm also making mead for 1 May, as is the tradition. Can't wait for it to be ready to drink!

 

[seela]

Asparagus, gravlax and a poached egg.

I'm also making mead for 1 May, as is the tradition. Can't wait for it to be ready to drink!

It ended up being just salmon instead of gravlax. It wasn't quite gravad enough by lunch time.

 

[twister947]

How do you make mead? That’s honey, yes?

Mead requires patience; I can barely wait for coffee.

 

[seela]

How do you make mead? That’s honey, yes?

It's called sima and you can make it with honey or sugar or a mixture of both. It's very low in alcohol, so it's more like a soft drink than those boozy meads you're probably thinking of.

It's quick to make, but it takes about a week for it to ferment before its ready for consumption. I made mine yesterday, so it'll be ready to bottle today and then it'll sit in the fridge.

Basically you just warm up water so that the sugar/honey dissolves, add lemon juice and the rinds and a tiny bit of yeast. You let it sit in room temperature for 24 hours or a bit longer, then bottle it, add a bit of sugar in each bottle and a few raisins. Then it sits in the fridge for about 5 days and it's ready to drink.

I can send you a recipe if you want to try making it.

 

[gracie920101]

It's called sima and you can make it with honey or sugar or a mixture of both. It's very low in alcohol, so it's more like a soft drink than those boozy meads you're probably thinking of.

It's quick to make, but it takes about a week for it to ferment before its ready for consumption. I made mine yesterday, so it'll be ready to bottle today and then it'll sit in the fridge.

Basically you just warm up water so that the sugar/honey dissolves, add lemon juice and the rinds and a tiny bit of yeast. You let it sit in room temperature for 24 hours or a bit longer, then bottle it, add a bit of sugar in each bottle and a few raisins. Then it sits in the fridge for about 5 days and it's ready to drink.

I can send you a recipe if you want to try making it.

It sounds yummy

 

[seela]

It sounds yummy

It is very good.

I had to buy fresh yeast to make the mead, so I also had to use up the rest of the yeast rather than just leave it sitting in the fridge.

So I baked bread rolls yesterday as well. I've frozen leftovers of different kinds of soups to be had for lunch on days I work from home, but now that I basically never work from home anymore, I have to find other ways to use up the soups. Bread is a fine way to do just that! I used sweet potato, carrot and ginger soup as the base for my rolls this time, and they turned out so tasty.

I feel like using fresh yeast rather than dried also makes for softer rolls. Am I just imagining this? I've made this observation several times already. One day I'll have to make two doughs at once to compare.

 

[seela]

The great thing is, I have all the ingredients.
I don’t know if I have the patience.

It's definitely not an instant gratification thing.

 

[seela]

I got the PM. Thanks. I’ll let you know. Can you put up a pic of your finished product so I know what it looks like?

Here's an old pic. This year's batch is still working its magic.

The color depends on what kind of sugar/honey/syrup/combo you use. If you use just white sugar, it'll turn out gray. I've done that too, when I lived in a country where brown sugar was difficult to come by. The flavor was still good, but it looked a little weird to me.


Today's lunch was salmon salad and dinner was nettle crepes with cottage cheese filling.

 

[Cumference]

It's called sima and you can make it with honey or sugar or a mixture of both. It's very low in alcohol, so it's more like a soft drink than those boozy meads you're probably thinking of.

It's quick to make, but it takes about a week for it to ferment before its ready for consumption. I made mine yesterday, so it'll be ready to bottle today and then it'll sit in the fridge.

Basically you just warm up water so that the sugar/honey dissolves, add lemon juice and the rinds and a tiny bit of yeast. You let it sit in room temperature for 24 hours or a bit longer, then bottle it, add a bit of sugar in each bottle and a few raisins. Then it sits in the fridge for about 5 days and it's ready to drink.

I can send you a recipe if you want to try making it.

I had never heard about sima.
Could I please have a recipe too?


Around here things are quiet.
We acted with due diligence an flattened the curve with relatively few dead and wounded.

Now a lot of people want to re-open everything because nothing happened.
(They would discard their parachute at 500 meters, because the speed was low and there is no danger).
I hope our politicians have the balls (our PM has so far demonstrated, that she has more balls than most male politicians) to open at a pace that keeps us out of exponential growth.

This is going to take a long time.

 

[Cumference]

Denmark

 

[ef_oh_ex]

Here's an old pic. This year's batch is still working its magic.

The color depends on what kind of sugar/honey/syrup/combo you use. If you use just white sugar, it'll turn out gray. I've done that too, when I lived in a country where brown sugar was difficult to come by. The flavor was still good, but it looked a little weird to me.


Today's lunch was salmon salad and dinner was nettle crepes with cottage cheese filling.

First off, very nice looking mead, Seela. Is the ABV equivalent to wine?

I saw you had cottage cheese also. To mine today, I added the following to make an alternative to my usual side salad, using the following:
quartered compari tomatoes, diced red onion on a bed of julienne spinach & romaine, with sliced pimiento olives and freshly cracked black pepper for seasoning. Paired with a bowl of homemade chili.

 

[seela]

I was going to go to the store to pick up ingredients for a nice stirfry (broccoli, carrots, tofu, bean sprouts, water chestnuts, bamboo shoots) and make it over rice or rice noodles, but as the day goes on my desire to wait in line outside the supermarket for 45 minutes is rapidly decreasing.

Doordash, you bastard, you're going to take my money again aren't you?



That's the mead? That looks great. I'm no expert but my former roommate made quite a few batches of mead, and the color/clarity looks good on that one.

My favorite was the one he made with holiday spices! Delicious.

Yes, it's the mead, but not the kind of mead you're likely thinking of.

That is beautiful.

It was an excellent year!

I had never heard about sima.
Could I please have a recipe too?


Around here things are quiet.
We acted with due diligence an flattened the curve with relatively few dead and wounded.

Now a lot of people want to re-open everything because nothing happened.
(They would discard their parachute at 500 meters, because the speed was low and there is no danger).
I hope our politicians have the balls (our PM has so far demonstrated, that she has more balls than most male politicians) to open at a pace that keeps us out of exponential growth.

This is going to take a long time.

Our PM just announced that schools will reopen on the 14th. It's good, because there are so many kids who shouldn't be at home all day long. But it's also so weird that they decided to open the schools. They'll only be open for 2 weeks before they close for summer again.

And our PM has done remarkably well in this situation as well. She's 34 and only been the PM since November, so this has been quite the beginning to her term.

And recipe on its way soon!

 

[seela]

First off, very nice looking mead, Seela. Is the ABV equivalent to wine?

I saw you had cottage cheese also. To mine today, I added the following to make an alternative to my usual side salad, using the following:
quartered compari tomatoes, diced red onion on a bed of julienne spinach & romaine, with sliced pimiento olives and freshly cracked black pepper for seasoning. Paired with a bowl of homemade chili.

No, the mead is barely alcoholic. It's a spring thing here. I posted a wiki link earlier

 

[Cumference]

Funny pattern.

It seems countries with female PMs are doing remarkably good.

 

[Cumference]

And the first asparagus are peeking up now!

 

[twister947]

Funny pattern.

It seems countries with female PMs are doing remarkably good.

War time leaders, indeed.

 

[Cumference]

When do you plant them?

5 years ago.




You can’t harvest the first couple of years, then they will sprout every spring. Around midsummer you stop harvesting and let them grow.
(And fight the asparagus beetles )

I eat them green, they are far easier to grow and better tasting than the white ones IMHO.

 

[seela]

Chicken thighs stuffed with ricotta, nettle and pine nuts, sauted veggies.

I also made donught holes, because it's what's done on 30 April and I prepped some stuff for tomorrow's brunch.

We can't do the traditional big May 1st picnic brunch in the park this year, because of the virus (normally thousands gather), but I still want to keep some of the traditions going. So a picnic brunch either in the backyard if no neighbors have reserved it yet by the time I'm ready with everything, or on the livingroom floor surrounded by my four (4!) house plants it is.

 

[FurryFury]

Work from home would be great if my bosses weren't toxic assholes. I've gotten to make my own sour dough bread, Greek yogurt and ice cream, among others!

 

[Cumference]

First 4 bottles of sima are fermenting in the fridge.
(According to a recipe from Seela)

It tasted great before the fermentation, so I am looking forward to the raising of the raisins.

 

[seela]

First 4 bottles of sima are fermenting in the fridge.
(According to a recipe from Seela)

It tasted great before the fermentation, so I am looking forward to the raising of the raisins.

Yay, awesome!

 

[Cumference]

Tested the first bottle.

Absolutely delicious.
A nice fizz and a taste somewhere between cider and lemonade.


I am going to make more of it!