Oh, but she peeled the garlic and onions, of course. She saves the peels and bits in a gallon bag in the freezer until it's full and uses them to make soup stock. Her hint: go to the hardware store and buy paint straining bags -- much cheaper -- and use them to seive the bits and peels from the stock. 463 days ago
Haha ha ha, I just don't tell about the disasters or the blah-sters.
Chef AJ also made some fabulous chocolate truffles out of soaked dates blended into a paste, peanut butter, cocoa powder, vanilla, and a little non-dairy milk. Everything all blended up and then into perfect little balls rolled into crushed peanuts. They were extraordinary. Just for fun I made some yesterday (but with almond butter, crushed almonds, and carob blended with the cocoa.) I didn't have the little scoopy thing to make perfect little balls. Instead I used two spoons and dropped plops into the crushed nuts, so mine looked like little logs, or err... something like that. So I named mine chocolate doo doos. They were/are fabulous. Extras are in the freezer or they will be too soft. Oh, I mixed some oat bran into the crushed nuts to make them go further -- did not hurt the deliciousness at all. 463 days ago
Hello Dear Petalia, I've been enjoying watching the Owl and the Albatrosses. I'm doing great. How are you? Chef AJ came here and gave some free cooking classes this week (I went to both of them) and her soupmaking was a revelation to me. Everything in the pot whole -- garlic, onions, sweet potatoes, greens, Everything, then after cooked blended up with an immersion stick. I made a big pot that way yesterday (although I cut open my sweet potatoes to look for worm critters first) and it was so easy and very very good. 466 days ago