Project breakfast

[serenecooking]

Most Sundays lately, someotherguy and I have been having buttermilk pancakes and either sausage or bacon. (Buttermilk pancakes are SO much better than ones made with milk, and we don't usually keep buttermilk in the house, so we decided to do a little ritual of buying it on Saturdays to have on Sundays, and then we started adding a few strips of bacon or something to the ritual.)

Anyway, no buttermilk pancakes on LID, and no bacon or sausage. Unless, of course, you make the sausage yourself.

I used the recipe my net.pal Nathan posted at House of Annie as a starting point, but I didn't use brown sugar (I used white to be safe -- not sure about the iodine in the molasses), and I was out of marjoram. I also, because I don't yet have a meat grinder, used store-bought ground pork.

He's right -- they're much less greasy, even without using super-low-fat pork, but also more flavorful and fresh-tasting than store-bought sausage. I highly recommend this. It's as quick as throwing together meat loaf or something, and I'm freezing a dozen uncooked patties for next weekend.

[Note: I covered the pan while cooking, because I have a little worry about undercooked pork. They turned out great.]



Food for yesterday, day six

Breakfast: An apple, some raw carrots, and a banana-bread Lara bar (which contains nuts and dried fruit -- I generally avoid dried fruit on the LID, but I drank a lot of water with it, and I needed the calories; I was out of the house and those were the only things besides fruit at the little market that I could eat.)

Lunch: Salt-free potato chips, raw carrots

Dinner: Soft tacos (salt-free corn tortillas; uninjected pork with salt, garlic, cumin, and chili powder; guacamole with avocados, salt, and garlic; chopped tomatoes and onions)

Snack: The rest of the guacamole



I'm not as hungry as I was before going hypo, especially in the morning. Usually it's noon or later before I can even bear to eat. But when I eat, I eat very well if I have any say over it.

Comments

[wild-irises.livejournal.com]

Hmmm. Meat grinders.

I grew up with a manual one; I don't remember it being particularly hard to use. Now most of them seem to be electric.

[serenejournal.livejournal.com]

I really didn't like the electric one I used to make the Sweeney Todd Meat Pies last Oscars, but I didn't know about the keep-everything-really-cold trick then. What I'd like is either a manual one like my mom had, clamped to the tabletop, or the attachment to my KitchenAid. They'll probably shoot to the top of my want list if I'm still eating meat a few months from now.

Kitchen Aid attachment

[chezannies.blogspot.com (from livejournal.com)]

I don't really recommend a hand-crank grinder. If you're going to be grinding only a little meat at a time, say less than 20 lbs, it might be worth it to get the Kitchen Aid attachment. We got ours on sale from Bed Bath and Beyond with one of those 20% off coupons they send in the mail every so often.

Thanks for the mention, and the link back!

Aloha,

Nate

[lyrical1.livejournal.com]

My mom keeps buttermilk powder in her pantry. I've found it in the baking isle, it comes in a yellow canister. Also, 1T vinegar or lemon juice to soy or cow's milk will also make a buttermilk sub. But rituals can be fun too, so you can feel free to ignore my suggestions!