carbs, carbs and more carbs.
in the past 24 hours i have made 2 batches of biscuits, breadsticks and a batch of sandwich bread (which means 3 loaves worth) is currently rising. i didn’t cook for several days because i was sick and randy did all the cooking. no complaints here as randy is a great cook! i’m still under the weather but i’d like to think that i’m on the mend, hence i started cooking again. as for all the carbs, that would be for randy. of course i eat them, too, but i rarely request breadsticks with dinner nor do i typically suggest that we make venison sausage, cheese & egg biscuits for breakfast (for the record, they were totally randy’s idea). randy made 8lbs of venison sausage the other day then read in a book that when making venison sausage you shouldn’t keep it in the freezer for more than 3 months or the spices can make it bitter. we’re not sure if that is accurate, but to him it means: “eat venison sausage, quick!” i doubt it will last 3 months.
a lot of people in montana joke about putting on “winter weight” to keep warm. it often happens, though i’m hoping to keep hiking or running and to not only eat carbs, starches and meats. i’ve been craving all things green and i look forward to having too much garden lettuce again. that will be a while.
i realize i’ve been posting a lot about food lately (as erica reminded me 🙂 ). for me the limited daylight hours of winter often result in more time in the kitchen. plus i’ve been checking out bread making and venison cook books at the library so there are new recipes to be tried! this afternoon i plan to make venison chili because a friend is coming over after church tomorrow. if you have a favorite soup recipe send it this way – it’s definitely soup season!