This morning I warmed a quart of beef broth to drink with our breakfast, and then I made the last of the butternut pancakes. We had pears with the pancakes but no added sweetener. I packed away the leftover pancakes for my breakfasts this weekend.
We worked on schoolwork for a couple of hours, then ran to the bank and the park. The kids did nature study at the park and we successfully identified a Blackgum tree. When we returned, we had peaches & frozen blueberries with cultured cream. I had put some of the oxtail stew in the Sun Oven to heat while we were gone, and it was ready to eat when we returned.
We had a very serious discussion about afternoon snack. I had few options available. My daughter really wanted vanilla ice cream…so we tried it! Except it ended up being raspberry ice cream. Long story. Here’s the recipe:
Raspberry Full-fat Frozen Yogurt
- 1 1/2 cups cultured cream
- 1 1/2 cups yogurt
- 1/3 cup honey
- 2 whole eggs
- 4 egg yolks
- dash of salt
- 1 cup frozen raspberries
Using an electric mixer on low speed, combine all ingredients except frozen raspberries. Increase mixer speed to medium and beat for 2 minutes. Mixture should be slightly frothy. Pour into prepared ice cream maker and freeze according to manufacturer’s directions. Add frozen raspberries during last 5 minutes of churning.
This frozen yogurt was soooo pretty! It was a lovely shade of pink. The kids loved it. I was glad to have some dairy myself! But now that we’ve gone through nearly a gallon of milk in a week, I’m going to have to figure out how to make room for an extra gallon in my fridge. :/ I can’t be driving out for milk every week!
The book I’m reading about tooth decay suggests drinking a minimum of 2 cups per person of milk per day. That means that my family would go through 3 gallons in 8 days. That…would be an adjustment. Ha! Although, I could easily work in extra if we eat cheese.
For supper, I panicked. I had planned to cook chicken curry in the slow cooker, but since yesterday was such a disaster I had laid back a bit this morning and completely forgot to check my menu. At 1:30pm I realized I had not gotten any chicken out of the freezer and that it would be impossible to cook the curry before the kids left at 6pm. My daughter was upset that she might not be able to eat at home, so we brainstormed and I remembered that I had about a pound of frozen cooked chicken that my sister had made for me while she was here in January. I quickly put that in the slow cooker on the high setting and added 4 chopped carrots, a head of cauliflower pieces, 1/2 sliced onion, a sliced zucchini, 2 anaheim peppers, a can of coconut milk, 1 Tblsp curry powder, 1/2 tsp black pepper, and some salt. We ate about half of it. Then I had the rest of the “candy” after the kids left.
I found my GAPS book!!!!!!!!! :)
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