It was time to bake a new loaf of bread for lunchtime sandwiches. I set to it Sunday morning and pulled the new loaf out of the oven before noon.
As with all my previous simple loaves, I used the Bread Lab Recipe from Santa Barbara City College’s botany lab class, designed to teach the little ones about plant respiration.
Fresh out of the oven, I had a small slice of bread with sweet butter and a sprinkle of salt, and about half an hour later made myself half a PB&J using farmers market almond butter and homemade strawberry jam. Delish.
I had a pound of organic ground beef, and a lot of head scratching over what to do with it. I’m American, and ye olde standards are: hamburgers, lasagna and tacos. I didn’t feel like making hamburgers and I didn’t have the starch items for the other two options. Not sure I’ve ever made ground beef tacos either. That’s strictly a taco bell thing for me.
Oh yeah, I could have made chili. But that escaped my mind.
* 1 onion
Peel and finely chop the carrot and onion. Heat the fat up in a large pan over medium heat and lightly fry until the onion is translucent.
In a separate large pan, peel and chop the potatoes and boil them until tender. Drain. Mash until fluffy. Season with salt and pepper.
In a baking pan, spread in the ground beef mixture. Top with the mashed potatoes. Use a fork to rake lines in the potato for additional toppings to adhere to, like dabs of butter or finely grated cheese.
Bake at 375 F for 15-20 minutes until hot, bubbly, and the topped potato is golden.
Yummy! Leftovers at work are just as good.
I was in England, trying to study botany and horticulture. But one day in February I’m told to STOP THAT RIGHT NOW and go put on an apron and scarf and go charging down the Kew broadwalk with a pan and pancake, which I have to flip three times during my progress. Never mind papers and projects, digging holes, drawing pictures of vascular cambiums…go race with pancakes, go go go!
2 cups flour
Sift together the flour, salt and sugar. Make a well in the center, and add the eggs and half the milk. Mix.
Heat a small cast iron pan or non-stick pan to medium heat. Add half a teaspoon of lard and swizzle around. Holding the pan off the heat, drop in enough batter to evenly coat the pan (1/3 cup for my little cast iron skillet). Return to heat, cook for 1-2 minutes or until the edges are done and the pancake shifts in the pan when you shake it. Flip over, cook for another 30-60 seconds. Remove to warm, add another half teaspoon of lard and repeat until the batter is used up. This recipe made me 14 pancakes, plus the one that was sacrificed for experimental purposes (i.e. I ate it).
Eat with sprinkles of sugar and lemon. Oh my so good.