More Tabbouleh. A bigger batch this time around. The last one lasted ten seconds at the clinic. Very popular with my Summer students.
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My grand nieces came over and I taught them how to make bread. They were great students and we had excellent results
Baking a whole salmon.
1... Gutting and trimming.
2... Preparing the seasonings.
3... Adding savories to filet.
4... Folded and ready for oven.
5... Out of the oven and ready for dinner. (See dinner thread.)
1... Gutting and trimming.
2... Preparing the seasonings.
3... Adding savories to filet.
4... Folded and ready for oven.
5... Out of the oven and ready for dinner. (See dinner thread.)
Large Shortbread Cookies
Deep frying potato skins for Irish Nachos later. BTW, if you ever go to a pub serving Irish Nachos with French fries, you're in the wrong pub. Thinly sliced potatoes are acceptable but not authentic.
I made another batch last evening. I can't keep-up with the demand.
Home-made vanilla extract
Album
Back in June of 2021 I finally got serious about making our own vanilla extract.
I started with 10 high-quality (waxy/oily/flexible) vanilla beans (easily and affordably sourced from Amazon), split them, and began soaking them in a bottle of nearly-pure ethanol.
I'm told it takes about 2 years to develop the complete flavor, and that the home-made stuff is typically twice as flavorful as the stuff from the store so you're supped to half the amount called for in a recipe.
We keep it in the back of our pantry and shake it once in a while. I have plans to add more beans to it, and maybe a splash or two of water to maybe extract anything water soluble that might add to the flavor.
I'll come back in the future with pics as it changes color, and if I add any new beans.
Album
Back in June of 2021 I finally got serious about making our own vanilla extract.
I started with 10 high-quality (waxy/oily/flexible) vanilla beans (easily and affordably sourced from Amazon), split them, and began soaking them in a bottle of nearly-pure ethanol.
I'm told it takes about 2 years to develop the complete flavor, and that the home-made stuff is typically twice as flavorful as the stuff from the store so you're supped to half the amount called for in a recipe.
We keep it in the back of our pantry and shake it once in a while. I have plans to add more beans to it, and maybe a splash or two of water to maybe extract anything water soluble that might add to the flavor.
I'll come back in the future with pics as it changes color, and if I add any new beans.
Hamburger Soup
First batch of Cranberry topped with Toasted Almond Scones
Homemade jam from my Raspberry patch. Enough for a 26oz jar.
Peeled some left over potatoes. Made deep-fried skins for Irish nachos and mash for a later meal.
Chocolate Glaze Muffins
Leftover Dough from the Chicken Pot Pie 
More Nun's Turd...
Another batch...
I'm not the baker but I'm the slicer.
