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Darlene

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About Darlene

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  • Website URL
    http://www.mrssurvival.com

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  • Gender
    Female
  • Location
    In the mountains somewhere...
  • Interests
    www.shadowwingsfarm.com

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  1. I’m home thank the Lord. Parents and family are all safe in Miami. I skimmed an article this morning that was talking about a 3rd hurricane that is developing out in the Atlantic that could possibly affect the main land. Are you serious? I pray not. The weird thing is that it’s starting to feel that no place is safe from various natural disasters.
  2. Made it home late last night. The flight had to detour much further east up the east coast of Florida to stay out of the winds of Milton. Most important is that we were able to get parents all set up and help them feel safe and secure before we left. I’m exhausted…didn’t get to sleep till midnight and up at 6 but I’m home!
  3. Yeah we are going to be safe down this far south unless the hurricane does something hurricanes have never done which won’t happen. Trying to get out to get home. We will see. Today is Dday
  4. It really is. When I can get back home I want to make some more. They really taste like there's cheese in there but there's not - it's just the sourness from the starter.
  5. I was, but then it jogged to the right and hit SC and WNC. Right now, I'm stuck in Miami because of stupid Milton that is supposed to hit in the next day or two. I am so over 'canes.
  6. I’ve been in a sourdough bread/starter binge for about 9 months. Finally found the perfect no knead sourdough bread recipe that is so easy and brings back memories of the European breads we grew up on. One of the side products is the sourdough starter “discard” I pitch when I go to feed my starter. In the beginning I wasn’t pitching it and had a couple of gallons of starter in the fridge. Stupid. So I bit my tongue and would just throw it in the trash and freshen up my starter. A few months ago I came across an adorable little site with a ton of sourdough recipes. From deserts to breakfasts to crackers and bread. I needed to freshen my starter today so I took some of the discard and and made her recipe for crackers. Oh. My. Gosh. I’m obsessed. It’s just a couple of little ingredients - starter discard, dried herbs, butter and salt. Mix all together, spread thinly on parchment paper and bake. The crackers are to die for and are tangy, giving the impression that there’s cheese in them. I’m now going to be on a binge with intentionally making sourdough starter discard. I’m serious. Y’all have to try this recipe if you have sourdough starter. www.littlespoonfarm.com ¾ cup (200 g) discarded sourdough starter (stirred down) 2 tablespoons (28 g) butter(melted) ¼ teaspoon (1 g) fine sea salt 2 teaspoons dried herbs(Herbs de Provence) ¼ teaspoon (1 g) salt for sprinkling on top INSTRUCTIONS Preheat oven to 325 and line a baking sheet with parchment paper. Melt butter in mixing bowl and cool. Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mixthoroughly until well combined. Use an off-set spatula to spreadthe mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt. Bake for 10 minutes. Removefrom oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. (Oven temperatures vary, check the crackers after 20 minutes into baking to make sure they do not over bake. See notes.) NOTES Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly! The discard can be used either, cold, right out of the fridge or at room temperature. Store in an air-tight container for up to one week at room temperature. Fresh herbs and grated hard cheeses can be added to create different flavors. Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off
  7. I'm going to start a new "What are you canning today? Part 9" :)
  8. After 14 years, I figured it might be nice to start a Part 9 chapter to "What are you canning today?" I'll go first... I'm still canning pickles, but am beginning to ponder the potatoes once they come in...Just another level of prepping: fresh potatoes and canned. And you?
  9. I've been on a massive pickle making binge. Half sours, B&B for my dad, Kosher dills, etc. My personal fav is the Half sours but they're refrigerated pickles so take up a lot of room. By the same token, I go through them like water. The Kosher recipe I used, I wasn't real crazy about, but then again, I opened a jar 24 hours after processing so I'll give it more time and see how that goes. The B&B's are strictly made for mom and dad. They're salivating over just the thought of having home made B&B's. I'm not a sweet pick kinda girl so the 16 pints will go to them.
  10. I almost bought some mrs wages not too long ago to make kosher dill pickles. I put it in my cart and began to walk away. I picked up the package and began to read the ingredients and turned right around and put the packet on the shelf. For me, and I’m only talking about myself but…if I’m going to do all the work that food preservation requires, I’m not going to use packets of stuff that is full of chemicals and other garbage. I might as well just buy the commercial products instead and save my time and labor. Made a massive batch of salsa yesterday from about 30lbs of tomatoes (not counting all the other veggies). It’s currently in the 2 massive stock pots I have. We will jar up and process today and then move on to making some summer sauce to can.
  11. Yeah, the sunporch is not the place for recalls. Any suggestions on where it would fit better?
  12. So sad. These prices are unbelievable.
  13. Haven’t learned that one yet.
  14. Your memory is impeccable!
  15. Takes one to know one.
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