We had an amazing Easter meal. Steve and Kelly blessed Miles on Sunday in their ward, so we went over to their sacrament meeting then had Easter dinner at their place with many family members. Steve made pork tenderloin with apricot glaze and steamed asparagus with hollandaise sauce. I brought over some scalloped potatoes and zucchini for another side. Chocolate cake and ice cream rounded out the Easter luncheon.
Holly and I left and came home and took a nap for a few hours. I then got up and decided to make dinner. I made organic roasted chicken with herbs, lemon and onion. When I assembled the organic scalloped potatoes on Saturday for Miles’s blessing, I also made a pan of organic funeral potatoes. I’ve also been brewing my own “hooch” to have sourdough breads and rolls anytime we want. I put my fermented yeast mixture out on Saturday to come to room temperate and bubble and burble a tad more. I made a batch of rolls to go with the potatoes, chicken and roasted carrots.
Holly and I hid Easter baskets for each other and enjoyed the day, relaxing, sleeping and getting ready for the hectic work week ahead of us both.
Tuesday, April 14, 2009
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3 comments:
Oh, I like that idea of hiding each other's basket. I guess I've heard of families doing that with stockings, but I had never connected the idea to do it with baskets.
So I have some sourdough starter in my fridge and it has separated. Do I need to throw it away or is it salvageable?
It's salvageable. Just bring it to room temperate overnight. Mix it all up vigorously, and use it in your recipe. If the recipe calls for 2 cups, replace with one cup of water and one cup of flour. Mix up good and let it sit out for a day or two. You should use it at least once a month to really develop the sour taste.
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