Besides buttermilk, eggs, and butter, I have in the house:
White, whole wheat, and rye flour, plus cornmeal and rolled oats brown and white sugar honey, molasses and maple syrup walnuts, pecans, and almonds raisins, blueberries, apples, and canned pumpkin yeast, baking powder, and baking soda cinnamon, nutmeg, cloves, allspice, ground ginger real vanilla and almond extracts wheat bran and wheat germ sesame seeds, flax seeds, sunflower seeds chocolate chips cocoa unsweetened flaked coconut
(Yes, I bake a lot. I find cooking and baking therapeutic. My freezer is stuffed with what I can't eat all at once! I always have a freezer bag full of homemade muffins on hand to grab and defrost for a quick breakfast.)
Last Edit: Sept 30, 2017 13:33:20 GMT -5 by CassandraW
Post by CassandraW on Sept 30, 2017 22:45:30 GMT -5
Since nun of you looser hurtful meanie-mcmeanie jurks wayed in, I was forced to make up my own mind.
I made oatmeal raisin muffins and the apple walnut bread. Tomorrow I will make the pumpkin muffins, which will leave me with one more cup of buttermilk with which I might or might not use for the corn-blueberry muffins.
Peel raw shrimp and dice 6 cloves of garlic or more. (I do more.) Add extra virgin olive oil to dutch oven with some sea salt. When hot, add shrimp and fry until they turn light orange, but are still under cooked. Remove and put in bowl. Toss in the garlic. As it cooks, add in 1 large can of diced tomatoes. a cup of white wine. Add in oregano, about 2 table spoons and a table spoon of Cheyenne pepper. (I'm guessing at amounts as I don't measure.) Let that cook at least 20 to 30 minutes as you make angel hair pasta.
I rarely measure anything when I cook savory type foods. And I ad lib a lot, depending on what I have in the house. Baking is another matter. That's chemistry, at least a lot of it is, and certain things need to be in proportion for it to work out. That said, I make bread largely on feel -- depending on your flour, you might do better with more or less than the recipe says. I know what bread dough should feel like, and if my kneading tells me more flour or water, I listen. But that's the kind of thing only experience with bread-making will tell you.