I have some pretty great friends.
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.
Bake at 375° for about 10 minutes or until golden brown.
HINT PINKPLATYPUS!!!!! BIG GIANT JUMPING AROUND HINT.
totally ridiculous, must try
This soup is slightly spicy, but not too overpowering, and very flavorful, with a great mix of nutrient-dense vegetables with detoxifying properties. If you want to kick up the heat, add a dash of cayenne to your bowl, or hot red pepper flakes. My family doesn’t enjoy that, so I didn’t put it in the pot. You better believe I’ll be burning my lips off with a shake of my homemade pepper flakes. It should really help this hideous breathing situation I’ve got going on right now.
kfedup’s Detox Soup
Ingredients (try for organic to avoid adding chemicals during detox):
1-2 Tbsp sunflower oil
1 medium-large onion, sliced
1 large or 2 small heads garlic, minced
1/4 cup minced fresh garlic
5 carrots, sliced
3 stalks celery, sliced
2 cups shredded cabbage
1 cup sliced fresh daikon
1 cup sliced celeraic
1-2 cups kale, small chop
1/2 cup dried shittake mushrooms, soaked & sliced
2 Tbsp fresh cracked black pepper
1-2 tsp good sea salt
2 Tbsp tamari or shoyu
3-4 Tbsp Bragg’s Liquid Amino’s
8-10 cups water
In stockpot heat oil over medium heat, add onion and sauté 3-4 minutes until soft and beginning to turn translucent, add cabbage and carrots and continue to sauté 5 minutes, then add garlic and cracked pepper, and cook for 1 minute.
Add the water and remaining ingredients except for Tamari & Bragg’s. Bring to boil, then reduce heat to simmer until veggies are tender, about 7-10 minutes. Add Bragg’s and Amino’s, taste and adjust seasoning if needed. I’m making this less salty for maximum nutrient uptake.
The salad includes: a mix of locally grown organic greens (spinach, lettuce, arugula, mustard, mizuna, and pea shoots), cucumber, daikon, carrot, red cabbage, shredded kale, tomato, fuji apple, and avacado. It will be dressed with a garlic-lemon cashew cream and a few splashes of champaigne vinegar.
No more messing around, I don’t care how exhausted I feel, I need to get back to eating fresh vegetables in massive quantities, with a tiny bit of legumes, nuts, seeds, pastured meats, eggs, and cheese added in on occasion. Enough with the Mauddamn chicken soup, already. I will heal this body and get it to where this doesn’t happen again. I’ll probably blab about the process here ad nauseum. Unfollow at will. Or follow along and give my recipes a try, and tell me what you think. That would be super cool.
The recipe is courtesy of barman and distiller Erik Chapman. His cred is legit. Two Christmases ago, at Sun Liquor on Capitol Hill, patrons lined up around the block in the rain, some coming from as far as Bainbridge Island and Everett for his concoction. His eggnog sold out in 40 minutes. (via Make your own eggnog this season | Restaurants | The Seattle Times)
This one may be worth your time. And if you’ve never had homemade eggnog, do yourself a favor and change that.