In the kitchen...
We found an interesting online recipe for what is described as a "life-changing loaf of bread," and even though the results seem to be more along the lines of a giant granola bar than a loaf of bread, it is tasty, I will say that.
And rather filling.
The next time I make this item, I plan to include some raisins and will be sure to chop up the hazelnuts before incorporating them into the mix. (That, or get a better knife for slicing the result.)
氺 氺 氺
In other news, while Skyping with Natalie the other day, I mentioned that we had started to incorporate turmeric root in our cooking (not powder, but the actual orange-flesh root), to which she asked if I was making "fermented turmeric root tea." She mentioned that she had read somewhere that fermentation significantly improves the bioavailability of turmeric.
Of course I had never heard of any of this, and just as of course, I went online afterwards to find out what she was talking about. It turns out one can not only make fermented turmeric, but fermented ginger as well.
Because I had the ingredients available, I started a ginger "bug" a few days ago, and so far, everything seems to be moving along well. I've since visited the Hong Kong market, where I bought some turmeric root to replace the product we consumed, so I may start a turmeric "bug" as well, but there's no hurry.
Cheers...
And rather filling.
The next time I make this item, I plan to include some raisins and will be sure to chop up the hazelnuts before incorporating them into the mix. (That, or get a better knife for slicing the result.)
In other news, while Skyping with Natalie the other day, I mentioned that we had started to incorporate turmeric root in our cooking (not powder, but the actual orange-flesh root), to which she asked if I was making "fermented turmeric root tea." She mentioned that she had read somewhere that fermentation significantly improves the bioavailability of turmeric.
Of course I had never heard of any of this, and just as of course, I went online afterwards to find out what she was talking about. It turns out one can not only make fermented turmeric, but fermented ginger as well.
Because I had the ingredients available, I started a ginger "bug" a few days ago, and so far, everything seems to be moving along well. I've since visited the Hong Kong market, where I bought some turmeric root to replace the product we consumed, so I may start a turmeric "bug" as well, but there's no hurry.
Cheers...