We harvested our Butternut Squash from the Garden over the weekend and thought I would try making some homemade soup. Thumbing through tons of different recipes online, I finally decided upon one. It consisted of Garlic, Ginger, Rosemary, Sage and onion. My family immensely loved it, so did I however it is a rich soup and I got a little heavy on the Rosemary for my own taste, barley getting one cup down. Next time I’m going to try the recipe with apple and coconut milk with cinnamon.
I canned pickles and beets from our garden over the weekend and used fresh dill from the herbs I planted. I am excited to see how they turned out being my first time canning, I honestly enjoyed it, I threw my apron and the radio on and canned all day.
My friend gave me some Sourdough Starter and I was so excited because I have always wanted to try making Sourdough Pizza crust, while it was challenging and a long process I was pleasantly surprised it turned out so well. One of the frustrations I faced was the dough didn’t rise as high as it was suppose to but that was due to our temperature not being warm enough inside the house, so I transferred it outside and let it sit in the sun and Boom it popped up like a airbag! I’m Looking forward to making Sourdough waffles per my friends recipe and some English Muffins!
The Recipe I followed: vanillaandbean.com/sourdough-pizza-crust/