![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Breakfast today was grazing -- Amish-cooked herbed potato chips, some pepper shooters (hot peppers stuffed with provolone and prosciutto), a gluten-free onion-and-poppy bialy, and some fresh-made unsweetened chai.
For lunch I think it's bacon and dandelion sandwiches. I think I may dress them with a little heavily peppered bacon-fat-and-balsamic vinaigrette. My rommate can use her disgusting gluteny white sandwich bread (god I miss it), while I shall cook up some gf-cornbread for use in my sandwiches.
Dinner will be some baked yellow zucchini stuffed with mushroom and sun-dried tomato, topped with parmesan and pinhead oats for crunch. Side of rice, maybe some of the spicy beans leftover from earlier in the week.
I was going to bake beans tomorrow, but it turns out that the beans I bought, two pounds of Vermont cranberry beans, are less suited to baking than the Great Northern that I normally use. No matter! I shall use them anyway. Tonight they soak, tomorrow they go into the oven for five hours with some unsulphured blackstrap molasses, some spiced rum, some mustard powder and a half-pound of pancetta. Yes, I know regular salt pork is more traditional (unless you're a pea-souper*, in which case you use lard (and maple syrup instead of molasses), but that sort of thing ain't welcome in this house), but the store had only pancetta or regular bacon and I made a gut-check judgement call. May God have mercy 'pon my soul.
*Impolite term for a French-Canadian.
For lunch I think it's bacon and dandelion sandwiches. I think I may dress them with a little heavily peppered bacon-fat-and-balsamic vinaigrette. My rommate can use her disgusting gluteny white sandwich bread (god I miss it), while I shall cook up some gf-cornbread for use in my sandwiches.
Dinner will be some baked yellow zucchini stuffed with mushroom and sun-dried tomato, topped with parmesan and pinhead oats for crunch. Side of rice, maybe some of the spicy beans leftover from earlier in the week.
I was going to bake beans tomorrow, but it turns out that the beans I bought, two pounds of Vermont cranberry beans, are less suited to baking than the Great Northern that I normally use. No matter! I shall use them anyway. Tonight they soak, tomorrow they go into the oven for five hours with some unsulphured blackstrap molasses, some spiced rum, some mustard powder and a half-pound of pancetta. Yes, I know regular salt pork is more traditional (unless you're a pea-souper*, in which case you use lard (and maple syrup instead of molasses), but that sort of thing ain't welcome in this house), but the store had only pancetta or regular bacon and I made a gut-check judgement call. May God have mercy 'pon my soul.
*Impolite term for a French-Canadian.
