[ SECRET POST #4835 ]

[case]

⌈ Secret Post #4835 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 02 pages, 38 secrets from Secret Submission Post #692.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Life on lockdown... the cooking edition.

[(Anonymous)]

I grew up forbidden white flour and sugar and prepared foods, with meat as a flavoring in soups sometimes or for company, so at least I know how to cook beans, heh. The first week I made a black bean soup with celery, carrots, onion, poblano and red bell peppers, tomatoes and tomato paste, epazote, and cilantro.

The second week I made homemade mac and cheese. This week I made gigante beans with a whole bunch of veggies: cauliflower, baby potatoes, bell peppers, tomatoes, celery, onion, carrots, zucchini, and fresh bay leaf and thyme, with the rind off some parmesan.

I had ten pounds of flour but only part of an envelope of yeast, so I made a basic flour/water/yeast dough and have been feeding it like a sourdough starter. So far I’ve made pancakes and focaccia.

And I made brown sugar fudge with walnuts.

I should really make quiche and popovers since my hens are laying.