breakfast: fried eggs with salsa, apple chips
dinner: potato and spinach pizza (oregano in crust, potatoes, spinach, field garlic, basil pesto, basil tomato sauce)
I figured out pizza! You'll notice there is no cheese (I pretended it had goat cheese on it), but it worked. After figuring out a pizza dough that I could pass as, well, pizza dough, I spread on basil pesto and topped it with the veggies. I then poured some basil tomato sauce and a splash of olive oil over everything. It all stuck together fairly well!
breakfast: potato and spinach pizza
lunch: potato and spinach pizza, apple chips
dinner: venison pizza (oregano in crust, basil pesto, ground venison, spinach, golden cherry tomatoes, basil tomato sauce)
Yes, I made a second pizza.
breakfast: venison pizza
lunch: pears, applesauce
dinner: venison pizza
breakfast: venison and egg scramble with chive butter and hot salsa, mint and rose hip tea
lunch: apple chips
dinner: bluegill tacos on pan bread with mashed potatoes and chive butter
breakfast: scrambled egg taco on pan bread with hot salsa
snack: pear leathers
lunch: fresh spinach salad with eggs, buffalo seeds, olive oil, and salt, apricot and persimmon crumble
snack: apricot and persimmon crumble
I made a crumble! I wasn't sure how this would turn out since I was using canned apricots and frozen persimmon purée instead of fresh fruit. But it wasn't too wet, and it worked out. The top was a nice texture that held up and didn't get mushy.
My frozen buffalo gourd seeds got bitter in the freezer (they were great when I originally roasted them, so this was unexpected). This fresh salad required a drink of water between bites. I wasn't going to waste a fresh salad! I might put the buffalo gourd seeds in the bird feeder, but only after I know I don't need them...
breakfast: apricot and persimmon crumble
lunch: apricot and persimmon crumble, applesauce
snack: apple chips
dinner: venison burgers on griddle cakes with basil pesto and hot salsa
These burgers on griddle cakes were outrageous. So big and fatty and yummy. I couldn't eat them both, so I saved a half piece for lunch the next day.
breakfast: blackberry smoothie with leftover mulberry syrup
lunch: leftover venison burger, apricot and persimmon crumble
This morning I heard a barred owl that frequents our yard make its call, "Who cooks for you?" Half awake in the kitchen getting my breakfast and lunch together I replied, "I do."
Apricot and persimmon crumble: Fruit filling - 3 cups canned apricots, 1 cup permission purée, 1/2 teaspoon vanilla extract, 2 tablespoons gluten-free flour (with xanthan gum), 1/3 cup sugar (mix all fruit filling ingredients well). Topping - 3/4 cup flour, 3/4 cup sugar, 1/2 teaspoon salt, 8 tablespoons room temperature butter and. Cut/mix the topping ingredients until they becomes small clumps. Lightly grease a pie pan, pour in fruit filling, then top with topping. Bake in a 400 degree oven for 40 minutes.
Pizza crust: 1 1/3 cups gluten-free flour with xanthan gum, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup soy milk, 2 tablespoons olive oil, and add any dried herbs if you like. Mix well and roll onto a floured surface to about 3/4 the size you intend to have your pizza. Then spread a few drops of olive oil onto your baking sheet and spread with fingers. Add a sprinkling of cornmeal to your sheet. Put your dough on the baking sheet and finish rolling out to desired size. The crust does rise some, so I tried to get my dough pretty thin. Bake for 8 minutes in a 400 degree over, then take the crust out, add toppings, and finish baking for another 23 minutes. This is a cracker-like thin crust.