making food is one of the greatest pleasures in my life. today i made mochi blueberry pancakes, bacon, chihuahua scrambled egg served with homemade sourdough toast, a sausage penne pasta bake with homegrown basil- all while working on my second batch of sourdough bread. when the kids go to sleep, i’ll probably make some cookies with the sourdough discard and feed the remaining starter. its a beautiful life to live.
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did sourdough again this weekend. came out with an open crumb so I’m happy. next time (maybe next weekend) I’ll do this with some mix ins. i was thinking of maybe a jalapeno cheddar for one loaf and maybe a cinnamon raisin for the other
i also did some medium boiled eggs (easy just 6 and a half minutes in simmering water). amazing.
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Eggs? You must be rich!
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How were they? I’m a big fan of cookies that aren’t just your regular old all-purpose flour bakes (love me a buckwheat cookie), so I’d love to know if you felt a yeasted cookie worked out.
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taste wise, we’re not really deviating from the standard peanut butter cookie. texturally, the edges and bottom are structurally firm while the inside is gooey straight out of the oven and chewy the next day. i did some chocolate chip cookies with sourdough discard like two weeks ago and felt the same. great texture, but i think of both of the recipes as drop recipes to be played with.
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I tried my hands on a Gluten-free quiche with leek and bacon.
https://www.glutenfrei-grenzenlos.de/glutenfreie-quiche-mit-lauch-und-speck/
Definitely making it again, not a crumb left. I did not have a nice tarte dish, so the normal cake tin had to do. Next time I will give it 5 more minutes with heat on top to get a bit more color/crust. I also added Caraway seeds to make it easier on the stomach and because we love it and I replaced the grated cheese from the reciept with a tiny amount of cream cheese. I felt it was filling enough without it and it worked fine.
I served it with a bit of curd cheese with chives to get this nice hot-cold combination (also because I had curd cheese and chives left). 4 people ate this… I was so sure I could put something aside for tomorrow… 
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looks delicious! maybe i’ll test google translate and see if I can work it out in English
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This would be even more delicious if you could make it with bread dough, but since I need to have it gluten free and dough with yeast or sourdough is harder to do without gluten I went with this recipe. Shortcrust pastry with gluten in a salty version will be the same and easier to roll out for the form.
Otherwise it is rather easy to make, that’s why I tried it. I am not an especially good cook or baker. I get overwhelmed very fast when it gets too complicated and then the kitchen starts burning. 
Still, if you get lost in translation I gladly will help.
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?
This is a reference to the place, I assume? Not a scrambled egg made with bacon and the meat of miniature dogs?
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Chihuahua cheese* scrambled eggs
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What was your recipe?
My wife has a a nut allergy so I went with this simple pine nut free option.
I love pesto so if you have any recommendations, I’m all ears.
Good god, I loathe the fact that you have to read 800 pages of someone’s life story before you can reach an actual recipe.
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Yes. I get that people want their blog to be read when they share their recipe but I really dislike when they do that.
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It probably also helps with searches on Google, the “engagement numbers” go up because people are forced to stay longer at your page, advertising placement (which I don’t see with adblocker) left and right from the text is more…
I accept it, because I get a recipe for free and they need to earn money. For the 2 gluten free sites I frequent I put them on my whitelist on adblocker, since on top of being a niche product their ressources are more expensive.
What angers me is that more and more of these seem to be AI generated, including stupid pre-story bits. You scroll and then the recipe is just nonsense.
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Yes, this is my understanding of why it’s generally done.
Why I mostly stick to recipe books, Larousse Gastronomic, or my brain 
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