Lunch-Crab Salad et. al.

crab salad on 2 crustless white bread

kale chips blended with the remaining M80 butter (M80 is a local restaurant)

licked my left finger

a small glass of cranberry pomegranate juice. 

Put sandwich on med plate on breakfast's placemat along with cpj. Enjoyed lunch.

-Cathy

This lunch can be served to a medium group depending on how much crab salad and bread you have available.

Morning Prayers: Alleluia

            AH  LAy

        AH                Lu u

AH                                YaaaaaaaaaaaaaHJ + (explanation = Polyphonic)

                                      YaaaaaaaaaaaaaHJ  

H=Exhale

J=Inhale

Sung in a minor key

Breakfast: Apple, Potato Bread Sandwich

Homemade placemat on the table.

One half of a granny smith apple with a pat from a stick of M80 butter. (M80 is a local restaurant)

Two ends of potato bread toast with a smattering of sunflower seed butter. One with a little honey.

The last remains of Spicy Maple Cashew Mini Artisan Crisps, from Albertson's, including the crumbs on my fingers.

A 2-cup mug of 2-minute nuked tap water.

Yum Yum

P.S. The crisps, aka crackers, can serve many purposes and have a slight sweet date-like taste. M80 is a local restaurant in Missoula, and their butter blend is especially noteworthy. I wish I had their recipe. I was using my imagination and currently sticks of M80 butter are not available., At the M80 restaurant only about a tablespoon of their butter is accompanied with some meals. I"ll make that a project of mine and try to get their recipe or something close to share with us.

CB.

Breakfast: Grape Nuts

 Around 8ish this morning I got out of bed. Walked into the kitchen with a cup I left in my bedroom and man were the lights bright. I had to turn all of them off and use the one over the stove. 

I proceeded to fill a 2-cup mug with water and nuked it for 2 minutes and added a couple of teaspoons of Pero. This is my usual morning coffee, as I have a caffeine sensitivity. I asked myself what do I want for breakfast? I checked the fruit basket and there were some leftover dehydrated grapes from our garden. Then I checked the pantry and saw some grape nuts cereal. I bet these two will go good together.

I filled a 1-cup mug with half and half and a pat of butter and nuked it for one minute, added 1 teaspoon of Pero and proceeded to pour this mixture over the cereal and home-grown raisins. And said a little prayer, "Heavenly Father Bless this FOOD for the nourishment of OUR Body and help us grow in your Grace and Love. Amen. I proceeded to take a mindful taste. Oh, was it ever delicious. I think I could have settled for one bite but ate it all. 

Let's see who do I feel like today? Sally Clarkson?, Brooke Davis? Joyce Meyer? No, just plain Cathy.

Freeze Dried Kale

Check out the freeze-dried Kale at Garden City Harvest on River Road. I'm not sure if the gates are unlocked though. But it sure looks pretty. Bring your children. Have a drink (water) have a drive (I prefer walking) go out and see what you can find.

CB

A Fresh Raspberry in the Winter on the Sidewalk

I spotted a fresh raspberry on the sidewalk near the Food Bank. I double dog dared myself to eat it.  It tasted almost but not quite as fresh off the vine. (a little too watery)

Protein Pancakes

2 oz cream cheese

2 eggs

1 scoop vanilla or chocolate protein powder

toppings of choice, such as caramel sauce and toasted pecans

Preheat oven to 275 degrees.

Put all ingredients except the toppings in a blender or use an immersion blender, and blend until smooth. Let rest for 2 minutes.

Pour 1/4 of the batter into a hot pan greased with local butter. Cook for 2-3 minutes and flip when golden brown. Cook for an additional 2-3 minutes on the other side. Place on a plate in the oven to keep warm while cooking the remaining pancakes. Can be made in one or two pans at a time. Serve with toppings of your choice.

Makes 2 hearty servings, or if eating mindfully divide and serves 8 or more.

Submitted by Dennis Tayer, Tayer Lawn Service, sells produce and grass finished beef. 

2548 River Road, Missoula MT phone: 406-880-8373

Flakey Pie Crust

1 ½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
10 tablespoons unsalted butter cut in cubes, room temp.
Water as needed 4 to 6 tablespoons.

In a large bowl, mix together flour, sugar, and salt.

Add butter and rub the mixture gently and quickly with your fingertips until it resembles coarse breadcrumbs. Refrigerate for 30 minutes to chill.

Add water, 1 tablespoon at a time, and mix quickly to form a smooth dough. Flatten into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes or until ready to use. To freeze, cover tightly with plastic wrap and freeze for up to one month.

When ready to use, lightly flour your working surface, lightly rub flour on the top of the disk, and roll out to a 9-to-10-inch round. Use as directed in your recipe requiring a pie crust.

 Makes one 9-inch round pie crust.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the cookbook Scratch by Maria Rodale

If you would like to prebake the crust weight it with dried apricot seeds.