maxjohnson wrote: ↑Sun Mar 15, 2020 4:04 pm Attempted to make soft taco (partially sourdough) from scratch. I thought it was going to be bland, but turns out delicious, although the super market was out of sour cream.

It was easy making the tortilla. Just put it on my cast iron without oil and leave the heat on very low. Some got too hard from overcook, I just sprayed it with water to soften.

How did you get your tortillas so thin? I've made some scratch flour tortillas, but find it hard to get them that thin without having them stick to the plastic/waxed paper.

Well first I just make sure the dough is not too wet. But also cornstarch is excellent for keeping them separated and dry, which is how I made phyllo.

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I made pizza and it fell on the floor. Now I'm eating pizza casserole.

That looks awesome, Worth! You too, Rajun!

Thawed out the homemade lasagna sauce, made with homegrown tomatoes, and baked 2 pans of lasagna tonight. Awesome taste & we have enough to put by for many meals to come.

I had a brawnschweiger sandwich, on that sour rye bread, and a salad, with the hydroponics lettuce and basil. Got some garlic chives from outside - they are popping up all over the place, as usual, though a little earlier than usual.

Last night I ate leftover fish and sliced tomatoes with sugar and salt on them.

One thing I have a bad habit of is freezing soups and so on and not putting a label on it.
My reasoning is if I liked it well enough to put it away I dont care what it is.
Tonight is one of those nights a mystery soup thing.
All I can say is has beef tomato, onion and okra in it.
Maybe a hint of clove or something.
That means it calls for rice.
The way I look at it is, 'If I was at someone else's house and they invited me for supper I would gratefully eat what ever was put before me and not complain.
That's the way I was raised.
It just happens to be my house.

I do that too but then I can't identify it so I started labeling them. When I'm at the PO I grab a bunch of priority mail address stickers and cut them up to use for seed swaps and labels.

Then the real problem is forgetting what's in the freezer. I need to inventory that and put it on the door so I know what's inside when I want a quick meal.

I like my frozen food to be labelled and dated, at least with the year.

I inventoried my freezer early last year - that was my NY resolution, and I removed everything from the freezer, and organized everything shelf by shelf, and have it all in a notebook, so I know where to find any of it. I threw out very little, since I store all of my meats and the like in Foodsaver packs, and it's amazing how long the stuff stays good in those! Then I inventoried all of my pantry items, and have them in 6 tubs, also in my notebook. Despite all of the time it took to do this, I have probably recovered more than that with all of the time I save, when I go to get things from the freezer or pantry, as I know right where it will be! Also, with all those "leftovers" in the freezer - the soups, chilis, curries, etc. - I know which to use first, from the dates in the notebook.

That's what I need. A system, I think I'm gonna buy totes that fit the shelves and label them. Pork, beef , poultry and so on so it's not stacked and a mess to find something. I know it won't hold as much but I also need to do something similar for the deep freezer.

I just defrosted my big freezer last week. I made a shelf or for some 1/2 shelf for each type of meat. I also made a shelf for bones and bread and another for prepared items. I did not inventory anything because I know that I would never be able to keep it updated the way that things go in and out of there.

The thing about freezing soup is you can remove all the air and it lasts practically forever.
Most of the stuff is dated and labeled.
Last night's soup was hot it had peppers in it.

Cheap eats tonight, chuckeyes, mashed potatoes with homemade onion/mushroom gravy and a salad.

I took an onion that was sprouting in the garage and cut it up greens and all.
Some smoked sausage I had in the freezer.
Rice.
Cumin.
Salt.
Chili powder.
Cheddar cheese.
Sliced tomato on the side.

Leftover rice with additional pan fried fish and pickled beets.

I woke up starving and made a simple breakfast, 4 Banty eggs over last nights white rice with smoked sausage and a dash of hot sauce.

I'm glad to see that your appetite is back.

The last of the rice.
Added two eggs.
Sesame oil.
Chili powder.
Homemade hot curry powder.
Topped with polar soy sauce hot sauce and jalapeno pepper on the side.
Fantastic breakfast. Got this stuff soaking for next meal.
Dried hominy I have to buy from the Mexican market.

Still eating my soup.