Home Cooking: Bread and Salsa Verde.
It must be autumn as it is cold and raining outside. Spent the day making Bread and Salsa Verde. I made a Time-lapse video of the time in the kitchen cooking both using a Garmin VIRB-360 camera.
Whole Wheat & Muesli Bread Recipe: Bob’s Red Mill Muesli (1 1/2 cup); Bread Flour (1/2 cup); Whole Wheat Flour (1/2 cup); Sprouted Wheat Flour (1/2 cup); Flax Seed (1/4 cup); sugar (2 tbs); dry milk (1/4 cup); salt (1 tsp); egg (1 large); flax oil (2 tbs); water (1 1/4 cup). Above ingredients added to the Panasonic Bread Bakery. Yeast (2 tsp) added to yeast hopper and the unit set for Whole Wheat Bread (Rapid) and started. Three hours later, the loaf of bread was removed and allowed to cool. This time the bread stuck to the cooker and was hard to get out. Next time reduce the Muesli by 1/2 cup, and increase the bread flour by 1/2 cup. I like this bread since it is not as dense and heavy as the Rye & Whole Wheat loaves.
Salsa Verde Recipe: First I grilled/blackened husked and washed Tomatillos (2.5 lbs), Red Onion (1 quartered), New Mexico Hatch Chile Peppers (4, cut in half and de-seeded) on a broiler pan. These were placed in a 4 quart Instant Pot pan along with garlic cubes (12, Trader Joe’s), salt (1 tsp), Coriander (1 tsp), Cilantro (fresh, 2 oz, washed and chopped), Apple vinegar (1/4 cup), Lime juice (2 medium, squeezed). Then cooked for 10 minutes at high pressure. After relieving the pressure, the mixture was blended with a hand-held immersion blender. Still a bit too sweet. More vinegar and salt?
Daily Electric Energy Used (52.5 kWh) from Sense and Daily Solar Electric Energy Produced (12.9 kWh) from SolSystems and Locus Energy. Cloudy and rainy all day. One load of laundry and two loads in the dishwasher. Overall a net deficit of 39.6 kWh. Hope to see more sun this month… But the ground is dry causing the deer to keep getting into the fenced wildflower meadows.
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