Good morning! We're having a nice misty morning today!
Day 69
Here is a morning view from Basecamp!
Jocelyn made some delicious overnight oats for breakfast!
I finished crocheting my beanie hat!
I used the sweet potato cookie recipe from
Nourishing Traditions by Sally Fallon, but it ended up being more like yummy cookies, because the substitution I made in the recipe to get the right batter consistency and make it vegan and gluten-free kind of diluted the squash I had originally put in. I used egg replacer to replace eggs. I used oat flour and soaked oats for the bulgur flour, and I added enough tapioca starch to thicken the batter up. I added additional baking soda, so that the cookies would puff up. I used coconut oil instead of butter. Since some people don't like overly sweet things here, I used leftover fruit salad, an
apple, and a banana to make the cookies sweeter. This way I didn't need to add sugar or maple syrup to make it sweeter. Also, I used pumpkin seeds and sunflower seeds instead of pecans. These are unfermented cookies.
This is me working on the making the batter.
These are the cookies before going into the
oven.
These are the vegan and gluten-free cookies that I made, which actually retained their shape and taste pretty good!
Coco was super sweet to us and got some chocolate to share with us! I really like this yummy dark chocolate!
I played with Ferd, the Grey Cat, some this morning!
And I went on a little hike this morning, too!
I think today became a more wonderful day, because I got to play outside with some of Gert's kittens and watch them play! I captured a
video that has all six of Gert's kittens (that we're aware exist)!
And I took a video of most of the kittens playing with each other!
These are some of Gert's kittens play fighting with each other in the rocks and in the grass!
Here are most of Gert's kittens hanging out with each other!
Jocelyn made a scrumptious dinner tonight of sticky fried rice and spaghetti sauce! She also made a tasty salad, roasted chickpeas, and roasted squash!
I made a kimchi based off of the Latin American Sauerkraut recipe from
Nourishing Traditions by Sally Fallon. In my modification of this recipe, I used purple cauliflower and beets to replace carrots. As additions above and beyond this recipe, I added fermented jalapenos, fermented garlic, and fresh jalapenos. As my starters for this recipe, I used ferment juice from the fermented jalapenos and fermented garlic.
As for the jars that I made, the far left jar is to ferment for 3-7 days; the middle jar is to ferment 7-30 days, and the far right jar is to ferment for 30-180 days.
