Need New Food

[Cookannapurna]

The other one I always take is Spanish chorizo. It’s a hard dry sausage, unlike Mexican which is a raw sausage. I like the “hot” variety when I have the choice. It’s also good heated in a pan with eggs or potatoes, or both. Most of the time I’m just cutting off hunks with my knife and eating it.

On a side note, anyone else have a fascination with eating things off the end of a knife? I think every Gen Xer has seen that on tv and the movies of our childhood.

 

[snapper]

@Cookannapurna - I work at a 19th century farm village museum and help out the folks in the farmhouse by splitting wood and making kindling for them. I get "paid" for my efforts with a nice mid-day meal. Other than soup, we eat with knives. Obviously, they're not sharp but it still takes some time to get used to using them. Still, an interesting skill to develop and certainly catches people off guard when they walk into the kitchen where we eat.

That's all for now. Take care and until next time...be well.

snapper

 

[yknpdlr]

I almost forgot Logan bread, originally developed to assist the first climb of Mt Logan, AK, Canada's highest peak. i make my own high density version, bake thinly, and a good while longer than most recipes call for at a lower temperature to make it a bit dryer so it keeps a long time. Find several recipes via google. Choose one you might like.

Logan Bread is a dense, high-energy, and durable bread designed for long-distance hiking and mountaineering, originally developed for, and named after, expeditions on Mt. Logan. It typically features whole wheat flour, rye flour, oats, honey, molasses, dried fruit, nuts, and powdered milk for a nutrient-dense, filling meal.