I spent about an hour in the kitchen yesterday morning. I think I spend about an hour in the kitchen every morning. There’s always something to prepare, something to wash, something to plan. I’m thankful for my roomy kitchen, for electrical appliances, for white dishes and plenty of silverware. Here’s a small taste of what was going on…
…beans were soaked the previous night, so they needed to be drained and cooked. The garbanzo beans were for sauteing and snacking, and the kidney beans for a lunch time beef taco salad. Of course both needed to be cooked first!
…speaking of soaking, here was a mix that was ready to drain and then sprouted to make Ezekiel bread. I’ve never made it before, but I’m intrigued. It’s one of my kitchen chores for today.
…and yet more soaking (is there a theme here?). Here are almonds I brought from the store. I soak them, then salt and dehydrate them in the dehydrator. It makes them far more digestible than just eating them without going through that process.
…here’s something you don’t see in every kitchen. A sugar-syrup mixture with a sage tea base for my honeybees. Other than making kombucha, bee food is the only other place I use white sugar in my kitchen. No…wait..I have sugar cubes for coffee and tea for guests, too 🙂
…and yes, there was kombucha brewing! Here was a pot of steeping black tea and white sugar mixed into it. I usually make three gallons at a time; they are in the cupboard now brewing for another kitchen chore (and happy drinking) day.
…and then there was the trusty crockpot to prepare for the evening meal. I put in a seared roast with about two pounds of sauteed mushrooms, garlic and onions, with broth and a little red wine.
Of course, clean up took time also. But at the end of it all, other than baking my bread and cooking some brown rice, I had plenty of time in the late afternoon to oversee homeschooling and work on my bed cover.