Adventures in cooking
Wednesday, June 26, 2013
I got one of those spiral slicer things that makes spaghetti-like strands of zucchini. I had real doubts about it, since I've tried using zucchini as pasta before and wasn't happy with the results. The spaghetti thing works, though. The first time I just made the zpaghetti and cooked it briefly in a bit of water and then served with butter and herbs. It was good that way. The next time I scored the zucchini so the strands of zpaghetti were only a couple of inches long. I put the zpaghetti, raw, in the bottom of a casserole. Meanwhile, I cooked a pound of hamburger and half an onion in some lard, then added a can of pasta sauce. Let that cook down a bit, then tossed it with the zpaghetti. I baked it like lasagna, until it was nice and bubbly, and the zpaghetti came out perfectly cooked. I'm looking forward to trying other recipes for the zpaghetti.
I got some raw milk at the Farmers Market Saturday. Indiana considers raw milk "unfit for human consumption." I'm consuming it anyway. I made a big batch of yogurt with it, and it's really good. Raw milk from grass-fed cows is supposed to be really good for you. A gallon of the stuff (I should have only make half a gallon at a time. I hope it keeps!) cost $13.50, while a gallon of commercial yogurt costs anywhere from $8.00 (on sale) to $20.00, depending on the brand. I usually pay $2.00 to $3.00 per quart, or $8.00 - $12.00 per gallon. So the raw milk is more expensive, but not all that much.