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Food & Fury

Quick food note. 
Last night I made:
Couple of tablespoons of EVOO into a pan with a thinly sliced shallot.  Med-High heat until brown & squishy, throw in Thinly sliced Summer Squash and Thinly sliced Zuchinni.  A dash of red pepper, a heaping schmaltz of coarse black pepper and stir.  Medium Heat, cover.  Every once in awhile stir or swish or however you choose to do it.  Cook until the vegies are the way you like them.  I like mine limp and squishy.  Then!  turn the heat back up to med-high and squeeze in a half a limes worth of juice.  Stir, swish, flip, whatever to coat and pull all the shallots off the bottom.  pop on a plate, throw on some Kosher salt. OH!  So Good!  It was the lime juice that was new for me. Sooo good! Really bounces off of the Salt & Pepper. If I liked spicey; instead of a miniscule amount of Red Pepper, I would slice up a fresh jalepeno into it.

Here is the Bread my sister made:
Hunza Diet Bread

Hunza Diet Bread is a delicious, dense, chewy bread that’s very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) x 2 inch squares, high in protein, vitamins and minerals. Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer.  The recipe for this wonderful bread is as follows:

Recipe One

4 cups of water
3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
1.5 (one & one half) cups of canola oil
1.5 (one & one half) cups of natural unrefined sugar
16 ounces of honey
16 ounces of molasses
4 ounces of powdered soya milk (half cup)
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking powder (non aluminium)
Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat – 90 degrees farenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container.

You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread….. Good luck and good health .. bon appetite!

Jobo: [to the MO group members] Come on sisters. We’re getting nowhere.
[stands]
Jobo: My name is Jobo, and I’m happy to be having the menopause.
[group members clap for her]
Jobo: I have hot flashes and cramps, and sometimes when I sneeze, I pee.
Beth De Woodi: [stands up] Beth De Woodi. The sands of time are trickling through my hour glass!
Patsy Stone: [raising her hand] Patsy Stone. I hope you’re wearing thick underpants!

 

Comments on: "Food & Fury" (0)

  1. too funny on the meeting!!!

  2. That bread recipe is intriguing. I’m not sure I would invest in all of those ingredients without having tasted it first.I haven’t had the test yet but it doesn’t look bad and yes I would rather know. I’ve had some odd/good luck with some of these tests that I’ve had to have finding things that would have otherwise gone unnoticed until they were trouble so I don’t mind.Hey it’s Friday! I think we are working around the house this weekend. But Craig and I might have an Ikea date to buy a chair tonight. We’ll have to see how he feels when he gets home.Hope your day is going well!

  3. If you say, “EVOO” I’m going to guess that you got the recipe from Rachael Ray.

  4. You almost make me want to start cooking/baking. It’s probably a good thing I haven’t been to the store in a while. We’re down to 1 car now. Charlie’s truck ‘might’ be ready Tuesday. My post explains the rest.(I’ve had to be careful sneezing for years.)

  5. Stopping by to thank you for the “Hug”! Your idea about a non profit group gathering info is a good idea! That would sure help out! Thanks again! I am a hugger! lol

  6. How exciting! Love the menopause stuff. Yes, I’m gonna call you and the Rachel Ray thing, too. I love zucchini – it’s so sexy and tasty! I’m excited today. Keep up ze good work.

  7. I went and slept on the futon and slept on and off until almost 10 – it was glorious!I love, love, love that chair. It is absolutely perfect for that room. Low key and quiet day here – which is nice!

  8. Happy Monday!!!

  9. I had to laugh when Candy posted that picture. I wasn’t even sure it was me at first. LOL!

  10. Hey lady, how are you doing?? I hope you had a good weekend too!

  11. thanks for the recipe, I’ll have to give it a try!

  12. Anonymous said:

    Holy crap.   I have never made a recipe with that amount of flour.  First problem I see is you used pounds of flour instead of a few cups of flour.   The ratio of dry ingredients verses wet ingredients is overwhelmingly a large difference.   
    I would have to actually play and make this recipe to be real helpful but the very first thing I would do is take the flour mixture and make it no more than four cups but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients.
    I read a few other sites that have this recipe on it and even though they have this recipe on it they said to let it bake in the oven for 1 hour at 300 degrees then let continue drying out for 2 hours at a very cool 90 degrees.    They made the recipe as it was and added the stuff above and it supposedly turned out better.  
    Must play before I say any more.   

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