Days are already starting to blend together, so I have to make sure I have some time markers. One of my standard time markers was Sunday. Normally, it would be marked by weeping that I had to go to work the next day, but that doesn't look to be a real concern for some time. So I have to remember, Sundays Are For Baking. I figure I'll just keep up with my habit of baking something every Sunday.
The baking took the form of two loaves of sour cream bread. They hold well and are great for sandwiches. Plus, it's a very simple bread to make.
And if you let your daughter help, you get to add 25 drops of blue food coloring.
While the bread was rising, we through a couple of things in the slow cooker. We used the last of our smoked chicken for a Faux Pho.
This was unbelievably good.
We also threw a pork loin, onion, and some cucumber-honeydew preserves in another cooker. No pictures, as there's not much to look at. It will likely become carnitas, or possibly a stir fry or soup. This is our multi-use food for the week.
Finally, The Wife reminded me that we had a single pie crust in the fridge, as well as a couple of containers of strawberries that were not long for this world.
So naturally we made a strawberry pie. Not much to look at, but tasty.
And that's where we are right now. Food supplies are still good. We still have a couple of gallons of milk and plenty of toilet paper and napkins. Fairly likely we will make the two week mark without needing to go our for anything. Past that, we will run out of milk and possibly one or two other minor things. If I keep baking, flour may be a concern.
Stay Safe!
Almost forgot, I made coffee smoothies for breakfast:
We are still attempting to make it through the imposed homebounding using only the supplies we have in the house (apart from eventually having to get milk for the Spud). This has forced me to be creative and ensure we use up all of one thing before we make the next. Two days ago we defrosted a whole smoked chicken that was in our fridge. The first night we had it as is. The next night it was chicken wraps. This time, since IT WAS FUCKING SNOWING AGAIN, I decided to use the last of the chicken to make soup. I thought it would be neat to try making Pho, but real pho is a Pain In The Ass. Lots of straining and demand for a perfectly clear broth. Screw that. It all went into a slow cooker. Was it authentic? No clue. I've never had authentic pho. I'm guessing it wasn't even close to authentic. Was it good? HELLS YES IT WAS.
Slow Cooker Faux Pho
Ingredients
5 cups chicken stock
1 cup water
1 sweet onion, minced
3/4" ginger, grated
1/8 teaspoon ground clove
1 teaspoon ground coriander
1/4 teaspoon black pepper
salt to taste
2 teaspoon dried cilantro
3 teaspoon fish sauce
1 can 14.5 ounces, bean sprouts, drained
1 pound cooked, shredded chicken
8 ounces rice noodles
Lime wedges and Sriracha sauce for garnish
Directions
In a 5-6 quart slow cooker, add all ingredients except for the last 4. Set on LOW for 5 hours.
Add the sprouts, chicken, and noodles. Recover the slow-cooker and cook an additional 30 minutes.
