I play in the kitchen quite a bit. I experiment like a mad scientist in there sometimes. I get these wild ideas and start looking through my pantry maybe comparing some notes from books or my journals and just dig in to see what I can cook or bake up. I’m experienced enough that generally speaking things turn out well and nothing goes to waste. Occasionally recipes don’t turn out exactly as I had planned but rarely, very rarely, is something completely inedible.
These cookies were good enough to eat, but were a crumbly mess when we did eat them. I’ll tinker with the recipe some more soon and maybe get something worth sharing with you all. Thankfully Jeff and a few other folks never mind being guinea pigs for my kitchen whims.
Things are generally in various stages of infusing, steeping, or being bottled to in the kitchen. The dandelion tincture started weeks ago was strained and sealed for our medicine cabinet recently. The labels might not be fancy or very pretty but permanent markers and masking tape do the job just fine.
What kind of experiments are you conducting in your kitchen?
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I am trying to make sourdough bread using kefir. My first attempt was not a success. The chickens were happy to eat it though.
Hey, do you think chia seeds would hold ‘em together?
I’ve been tinkering with my rhubarb wine recipe. Last year I made it a light dry rose by adding black raspberries to the rhubarb while I was extracting the juice by soaking it in sugar. This year I had leftover elderberry juice and white grape juice in my pantry, so I’ve been adding those instead — I like the result: a little more “body” to the wine and the colour is great too. I’m using the leftover rhubarb (shrunken and very lightly sweetened) from the juice extraction differently this year too: combined with some frozen elderberries and cooked to a chunky sauce that I am canning. Folks really like the prototype of this that I brought to a breakfast potluck. So do I!
Oh Anne, you made me drool on my keyboard.