Re: What's for Dinner - Chapter 4
Last night's dinner and today's lunch soup:
A small jar of home-canned pork belly (I scraped off the lard to use another day), onion, garlic powder, thyme, bayleaf, Tabasco, salt, pepper, more pepper, vegetable stock cubes, pinto beans (cooked and dehydrated, from the prep cupboard), celery, potato, carrot...boil em up and then add curly cabbage chunks. Simmer some more and serve with cornbread.
One cup cornmeal, one cup flour, 1/2 cup sugar, one teaspoon salt, 3 1/2 teaspoons baking powder. Mix. In another bowl, mix a cup of milk and an egg with 1/3 cup oil, then mix that gently into the dry stuff. Bake at 400°f for about half an hour.
Christmas pudding and custard for dessert.
Last night's dinner and today's lunch soup:
A small jar of home-canned pork belly (I scraped off the lard to use another day), onion, garlic powder, thyme, bayleaf, Tabasco, salt, pepper, more pepper, vegetable stock cubes, pinto beans (cooked and dehydrated, from the prep cupboard), celery, potato, carrot...boil em up and then add curly cabbage chunks. Simmer some more and serve with cornbread.
One cup cornmeal, one cup flour, 1/2 cup sugar, one teaspoon salt, 3 1/2 teaspoons baking powder. Mix. In another bowl, mix a cup of milk and an egg with 1/3 cup oil, then mix that gently into the dry stuff. Bake at 400°f for about half an hour.
Christmas pudding and custard for dessert.
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