Day 2: Sprouts are rinsed and drained twice a day.
Sunday, January 25, 2009
Tuesday, January 20, 2009
Of course, this pheasant has story: Sue and Vance bagged it down by Grasslands National Park. They gave it to me on New Year's Day, which was so bloody cold that I left the bird in the back of my car for a few days. One evening I met some friends (Sue and Vance among them) at Boffins for a drink and a skate, and I told them there was a pheasant in the back of my car. Later, when I came out to my car, the pheasant was gone.
Who on earth would steal a dead bird from the back of a car? No one, as it seems. We found Mr. Pheasant behind the steering wheel buckled in as if he were the chauffer! Quite a sight, I tell you. The funny thing is, we'd been making pecker jokes all evening -- as in Keep Your Pecker Up -- which in England means Keep Your Chin Up -- the pecker being a beak. So, in my best fake English accent (apologies to Tina), may I say that The pecker was in the driver's seat!
All that aside, it was quite tasty in the slow cooked Italian dish called cacciatore. You'll find the recipe at this post.
Monday, January 19, 2009
Sunday, January 18, 2009
The farmers of Saskatchewan want you to eat more lentils, beans, dried peas and chickpeas. Why? Because they want to grow more lentils, beans, dried peas and chickpeas. In the past 25 years, Saskatchewan has become one of the world’s largest producers of these foods, second only to India.
Chocolate Chickpea Cookies
1 cup packed brown sugar
3/4 cup soft butter or margarine
2 large egg whites
2 tsp pure vanilla extract
1 (15 oz) can chickpeas, drained and rinsed
2 cups semi-sweet chocolate chips
2 cups flour
1/2 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
Beat the sugar and butter until smooth. Mix in the egg whites, vanilla, chickpeas and chocolate chips. Add the flour, oats, baking soda and salt, mixing on low speed to form a thick dough.
Line two baking sheet with parchment. Drop dough by the tablespoonful, spacing cookies 1 inch apart. Flatten slightly with fork. Bake at 350F for 11-13 minutes.
Thursday, January 15, 2009
Tuesday, January 13, 2009
What did I learn at Pulse Days?