the food

With only the best intentions of using up what's in my fridge and pantry
before putting my food-buying dollars to work, I now have the following
wonderful items:

The first jar of refrigerator pickles:

ground cinnamon
cardamom pods
curry powder

heat these until fragrant and dissolved

add apple cider vinegar until it tastes like pickle juice

pour into a clean jar with 2 sliced carrots

close and refrigerate, 2 days. (Will tell you how they taste then)

Gluten free buttermilk biscuits:

(this makes 8 good-sized biscuits, which are delicious, and convincing)

1 c garbanzo flour
1/2 c cornmeal
1/4 c brown rice flour
1/4 c combination potato starch and tapioca starch
1/2 t salt
1 t baking soda
1 T sugar
caraway seeds (optional)

2-3 T coconut oil, soild
3/4-1 c buttermilk

mix the coconut oil into the flour mix until it is in crumbles. add buttermilk
until the batter is sticking to your fingers but is not liquidy.

bake at 325 for 10-15 minutes

serve with avocado and honey, or whatever else you have (pickles?)

Dried bananas:

This photo is from about an hour in. They've been going about 5 hours now,
and are almost dried. The liquid that puddles in the pan turns into an amazing
stick-in-your-teeth banana fruit leather. Try it!


Charlie Eppes said...

Nice tips, a lot of bananas on my home backyard. My mom should try this...

curlygirl said...

My Grandma D made pickles without vinegar. They were delicious. She made them in clay crocks on the sink, lots of dill and kirby cukes, and salt .. I think that's all, let them sit about a weekwith a plate and a weight on them.. maybe there was water too??, they were the half/sours. a totally different pickle than with vinegar/ or sugar / or garlic..maybe she used garlic sometimes?? anyway, your grandma would know too how they were made,