What’s in the works this week
I’m continuing to make good progress in eliminating those expensive, processed things in the pantry and fridge in favor of those that I can make myself. I mean, who needs to spend $4 on a plastic squeeze bottle of organic ketchup that contains cane sugar? Give me a break.
Here’s what’s going on so far this week..
Coconut extract for baking, made from fresh, young coconut and triple-filtered vodka.
White and red wine vinegars,
Kimchi,
Sourdough starter,
Whey for use in fermenting stuff and the accompanying curds, destined to become paneer,
Nourishing bone stock from yesterday’s roast chicken,
Herbs drying,
Sauerkraut fermenting and
Rendered duck fat and ghee for cooking.
