Yellow squash,& onions cooked in mushroom soup. Yummy.Today I had the first meal of fresh yellow squash! Damn talk about tasty!
Yellow squash,& onions cooked in mushroom soup. Yummy.Today I had the first meal of fresh yellow squash! Damn talk about tasty!
And here's another way:Harvesting wild yeast is relatively easy, but it doesn't perform half as well as commercial yeast. The only way I've found that you can get anywhere close to a good strain is if you keep a starter going for ages and ages. It takes about a month after putting the jar out for the thing to ferment to where it's mostly yeast and you've got to watch it really closely because lactic acid bacteria can build up if you let it go for too long.
That being said, if you gather a few different strains from different areas, combining them can produce a pretty solid yeast for making bread with.
You need to warn people before links like that. I'm going to have to go wash my eyes out.And here's another way:
The Woman Who Made Sourdough Bread Using Yeast From Her Vagina Just Ate The Bread
It tasted just fine, FYI.www.cosmopolitan.com
I was tired from the long week and I have been recovering from a back injury, so far just had some steroids for the back, hopefully not too serious. So I slept in this morning, till 10:30 am, (I woke up at 6:45 am, had some breakfast, and went back to bed).
(12:45 pm) I have so far packaged for long-term storage 50 pounds of the rice in 1-gallon mylar bags w/ 500cc O2 absorber (10 cups per bag) and 36 pounds of long pasta (spaghetti 4 lbs per gallon bag) w/ O2 absorbers as well. I leave the pasta in its original plastic sleeve, cut a small hole in it so the O2 absorber can more readily suck up the O2, with the added benefit of having cook time and nutrition info on each sleeve. The bags are 7.5 mil and resealable. After inserting everything, I use the ziploc to close them and then seal them with an impulse sealer. Back to work!
Quit for the day, packaged and sealed an additional 30 lbs of sugar and 10 lbs of Buttermilk Complete Pancake mix. Then put those bags into food-grade 5-gallon buckets. I may finish tomorrow, I really need to make a run for non-iodized salt and some dry cereals to package for long-term storage, as well as some meats to can into ready-to-eat stews and soups.
today we did some more planting in our raised beds as well. Cucumbers, and lettuce mostly. Tomorrow we'll plant the tomatoes we bought last weekend.It has been a while since I have posted anything here.
Starting about 3 weeks ago I began to clean out the raised beds in preparation for spring planting. I have zucchini, green beans, yellow beans, spinach, swiss chard and a heat tolerant kale planted and sprouted. At this time I also planted some seed potatoes in 25 gallon containers as an experiment. Everything but the kale and potatoes is already 2.5 inches above ground. I had planted yellow squash but it never germinated, so today I replanted the remaining seed to see what will happen. Last weekend I planted in 2 raised beds with another 60 potatoes. Today I planted sweet corn, turnips, carrots and cucumbers. Last weekend I planted some Kentucky Wonder pole beans, but they have not sprouted as of yet. I have a few seed potatoes left, and I will be planting the remainder today.
In some red solo cups I have roma tomatoes, sprouted, the jalapeno, serrano, cherry, and mortgage lifter tomatoes have yet to sprout. Some of the sweet potatoes I harvested in the fall have begun to produce slips, so I placed them half buried in soil, when the slips get about 6 inches in length, I will snip them of, place in water to root, and by May, they should be ready to plant.