breakfast: persimmon smoothie
lunch: rooster breast and new potato soup with garlic bulbils and thyme, cornbread
I love cornbread. I made an all cornmeal version (versus flour and cornmeal) to last me a few meals.
breakfast: blackberry & black walnut pancakes with crabapple syrup, sweetened blackberry milk
snack: cinnamon applesauce
dinner: leftover soup, cornbread, 2 glasses of elderberry/blackberry wine
Intimidating Minnow asked me over for dinner; his daughter and son-in-law were up for the holiday. I took over my soup and cornbread and surprisingly it felt like a typical holiday dinner even though I wasn't eating the same as everyone else. The two glasses of elderberry/blackberry wine smoothed things out for me.
breakfast: leftover pancakes with crabapple syrup, mint tea
dinner: peppered bluegill on toasted cornbread with homemade mayo, baby beets, beet green salad with apple chutney juice and mayo dressing
snack: apple chips, pears in apple sauce with cinnamon
Today I made mayo, so now I have a half-pint jar of it in the fridge. Since the mayo needs an egg yolk and not a white, I saved the egg white for the next day's breakfast. Mayo opens up a condiment for me and the ability to made simple, creamy salad dressings.
breakfast: rooster hearts and liver, egg white, spinach, and garlic bulbil scramble with hot salsa, toasted cornbread.
lunch: peppered bluegill on toasted cornbread with mayo and baby carrots, carrot green salad with chive blossom and mayo dressing, pears in apple juice with cinnamon.
snack: cornbread with butter and rose of sharon jelly, green apples in light syrup.
Cornbread: This is an all cornmeal bread. Many cornbreads call for an almost equal mixture of flour and cornmeal, but I had already used up my flour amount for the week, so I needed to use cornmeal only. 1 3/4 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt, 2 eggs, 1 tablespoon sugar, 2 cups soymilk, 2 tablespoons melted butter. Combine the dry ingredients, combine the wet ingredients separaltey. Mix dry into wet. Bake in greased 8" x 8" pan for 20 minutes at 450 degrees.
Blackberry and black walnut pancakes: The basis for the pancakes I'm making are a modified version of a Bob's Red Mill pancake recipe. Here was my exact version for my four pancakes: 3/4 cup gluten-free flour (with added xanthan gum), 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon sugar, 1 tablespoon canola oil, a little over 1/3 cup hot water, 1 egg, 1 cup mashed blackberries, 4 chopped black walnuts. Combine the dry ingredients, combine the wet ingredients separately. Mix dry into wet. Cook on lightly oiled skillet.
Mayonnaisse: 1 egg yolk, 2 1/2 teaspoons vinegar (you can use lemon juice, white wine vinegar, pickle juice, or any other similar acid), 1/2 teaspoon salt, 3/4 cup canola oil. Combine everything but the oil and whisk well. And then here is all you need to know...go slow. Dribble the canola oil drops into your mixture as you constantly whisk. After the first 1/4 cup of canola oil is whisked in you can increase your oil to an irregular tiny stream. Whisk the whole time until your 3/4 cup of oil is all incorporated. Keep in the fridge.
Image credit: me and Cale