It is hard to believe but the tofu burgers were delicious! We actually had them just last night as they were too crumbly the night before and in re-reading the recipe I noticed that they suggested letting them chill over night.

Not a problem. A quick trip to Merivale Fish Market and Wednesday’s dinner was fish and chips. Yummm…

So what needs to be used-up? Well, we’re heading to the farm tomorrow and I’ll bring lunch with us so I’m going to basically empty the fruit and veg drawers for a fruit salad (apples, pears, oranges, grapefruit…) and big baked potatoes that I’ll have bacon, cheese, sourcream, chilli (some in the freezer) as toppings. A loaf of the artisan bread, some homemade pickles and we’ll be set for a great visit.

The baby has now gotten six teeth in the past week and we’re all a bit frayed around the edges. I am shocked that our food waste sins are only two oranges that somehow got past us. I do have some goat’s milk that needs to be tended to so that will be my job for Sunday.

I’m thinking that this might be my solution for letting the milk get ahead of me;

http://www.ehow.com/how_6052699_homemade-cream-using-only-milk.html
Things You’ll Need:
Medium-sized mixing bowl
Spoon
Measuring cups
1 cup sugar
2 cups whole milk
2 tsp. vanilla extract
Fruit, chocolate, nuts or extracts (optional)
Freezer container
Plastic wrap (optional)
Spatula or wire whisk

•Mix together 2 cups of whole milk with 1 cup of sugar in a medium-sized bowl and blend until the sugar is completely dissolved. Add 2 tsp. of vanilla extract and stir. If you are using an ice cream machine, proceed now with the manufacturer’s directions for your particular model.

•2
Pour the milk mixture into a freezer-safe long dish such as a metal or glass casserole pan or any plastic container with a snapping lid. Secure the lid, or use plastic wrap if there is no lid, and place in the freezer.

•3
Remove the container from the freezer after 45 minutes and stir with a spatula or sturdy whisk. Scrape away any of the frozen mixture from the edges and whip as fast as you can. Stir for about a minute and return to the freezer. Repeat the stirring procedure every 30 minutes until the ice cream is frozen and no longer able to be stirred. Depending on the freezer and depth of your dish, it could take anywhere from 3 to 7 hours to reach the proper frozen consistency.

Happy eating!

Advertisements