synchronicity

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On a happier note, when I got home tonight and got over my shock and horror about the dog situation, Georg and I discovered that not only had we both gone to the store for dinner tonight and breakfast tomorrow, we had both bought the same ingredients: Lisa's spinach casserole for tonight, and a late breakfast tomorrow of corned beef hash and biscuits. I guess it's true about married people thinking alike.

The good news is that, first of all, Georg got home before I did and his spinach casserole was already in the oven, so I didn't have to cook tonight. And the extra casserole ingredients will keep. Well, the spinach will, and the sausage we can use for something else. And while I bought a raw brisket, under the mistaken impression that corned beef can be made in one night, Georg did the sensible thing and bought a package of corned beef. So we'll use the corned beef tomorrow, and save the brisket for later. I'd like to try for Texas style barbecued brisket, but that would require some additional equipment. Alton Brown has a show about making a brisket smoker from two terra cotta pots and and hot plate; that might work.

The only problem is that we both bought buttermilk, and the biscuit recipe only needs a cup. So we now have 6 times more buttermilk than we need. I don't know any uses for buttermilk except fried chicken, biscuits and pancakes. Looks like we're going to be eating well for the next week!

4 Comments

Pancakes and waffles freeze well. Make a big batch, then bag them in Ziplocs in individual-serving sizes. Reheat in the microwave, pour on syrup, and it's just like having fresh-made.

spinach also freezes well. i think y'all make that crazy casserole more than i do!

a lot of the 'lite' cooking shows i've been watching on foodtv utilize buttermilk... but damn if i can remember a single recipe right now.

Sarah?

Use left-over buttermilk to make paneer (those cottage-cheese like cubes you'll have found in Indian cooking).

simply add less lemon juice to the recipe (it's smple; the web has a thousand recipes, I assume), and let the stuff sit out for the same amount of time before you bag it. I'ts ready over night.....

Subcontinently yours as ever,

david

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This page contains a single entry by Sarah published on November 22, 2006 10:33 PM.

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