How I got stuck in the kitchen… a cautionary tale

Sourdough waffles, blueberry turnovers, blueberry and chocolate muffins… oh my!

The kitchen has been the centre of my world lately, and not by choice. I have been having some major dizzy spells (not yet sure of a cause, but the results are like drinking three bottles of wine on an empty stomach, without the giggles) and that has left me at home, trying not to drive anywhere. In an effort to do something useful, I have been making soy milk and sourdough stuff more consistently. This upping of the home-made-food-from-scratch game has led to the inevitable increase in secondary yields that need to be used; okara from the soy milk and tofu making, sourdough discard from the always active starter. These secondary yields need to be used up, so I am spending even more time in the kitchen making stuff for the freezer and meals, then more time washing up and sweeping floors. Added to that, it is the start of the Spring egg laying flush, so we are swimming in eggs too. I feel like I never get out of the kitchen at all.

Still… the result is a lot of yummy food, the full use of all the products we produce and buy and I feel like I am at least a little bit useful. The following photos are a sample of my kitchen efforts and are really just a sort of reminder to myself that all this work is resulting in something, not just making washing up.

Scrambled egg and parsley on sourdough bread
Wholewheat sourdough choc chip biscuits
Whole wheat sourdough bread
Chicken soup (Using a friend’s home killed rooster)
Sourdough waffles with blueberry compote
Vegan lasagne
Tofu and vegetable stir fry (satay sauce)
Poached eggs and spinach on white bread toast
Sourdough vegetarian pizza bake
Vegan blueberry cheesecake bites
Vegan spinach and ricotta gozleme
Okara falafel
Seitan sausage rolls

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