Our warm up has been slow to arrive: 10° here this morning, but up to 38° this afternoon.
I am ordering a heated pet warmer this morning....maybe that will bring on a heat wave. Poor DH has been having to clean and refill the myriad cats water twice daily. This should save him some time and steps.
Kitchen
I have always wondered about making mayonnaise but read a lot of things about it being very tricky and many reported disasters or talked about having to re-do it. What really got me interested is our Son who has been very serious about eating only 'real' foods and zero processed food has tried it with sorry results.
I found an extremely simple and fast recipe by Martha Stewart that, for a change, didn't call for any exotic ingredients.
https://www.marthastewart.com/340597/basic-mayonnaise
I tried my larger processor but the blade didn't touch the small amount of egg yolks so I switched to my mini one and used the two tiny holes in the top to add the oil. It worked beautifully and I was delighted with the end result. We don't normally even like mayo, but this has a tartness to it and DH and I both liked it a lot. We had some on a sandwich yesterday.
I suspect the larger processor would work if I just started drizzling the oil raising the level of the ingredients.
It only keeps a week in the fridge so I will probably be forced into making a cake!
It can be the base of many salad dressings and other toppings so maybe no cake.
I am ordering a heated pet warmer this morning....maybe that will bring on a heat wave. Poor DH has been having to clean and refill the myriad cats water twice daily. This should save him some time and steps.
Kitchen
I have always wondered about making mayonnaise but read a lot of things about it being very tricky and many reported disasters or talked about having to re-do it. What really got me interested is our Son who has been very serious about eating only 'real' foods and zero processed food has tried it with sorry results.
I found an extremely simple and fast recipe by Martha Stewart that, for a change, didn't call for any exotic ingredients.
https://www.marthastewart.com/340597/basic-mayonnaise
I tried my larger processor but the blade didn't touch the small amount of egg yolks so I switched to my mini one and used the two tiny holes in the top to add the oil. It worked beautifully and I was delighted with the end result. We don't normally even like mayo, but this has a tartness to it and DH and I both liked it a lot. We had some on a sandwich yesterday.
It only keeps a week in the fridge so I will probably be forced into making a cake!
It can be the base of many salad dressings and other toppings so maybe no cake.
It is wonderful to see a post from you. Was worried about the two of you.
ReplyDeleteIt seems I just ran out of enthusiasm for posting. My winter life is pretty dull!
DeleteWe love homemade too, but you are right, it expires quickly. I make small batches.
ReplyDeleteHello Kristina. Just found your very interesting blog and will be going back to read more soon.
DeleteI think this 1.33 cup batch will work for us with no waste or need to bake a cake. (ha).
I don't use mayo, just mustard. But your homemade mayo looks great - texture & color right on the mark. Good job.
ReplyDeleteWe don't normally, but this was a different flavor. I have already made a dressing with it and used it as a dip for some pork strips.
DeleteVery nice post really,I apperciate your blog.Thanks for sharing.keep sharing more blogs.
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