HEAT WAVE! 

Making banana-based ice cream to prepare for the possibly triple-digit pdx July dawning. Very easy! Nothing fancy!

• 3-4 ripe bananas (freckling at the very least)
• ¼ cup-ish honey + 1 T agave (or however you want to sweeten)
• ½ cup-ish nut butter + 1 T coconut oil (or not! just makes it creamier)
• 2-3 T fancy unsweetened cocoa powder
• few grates nutmeg
• pinch salt

Blend together and freeze. Done!

You don’t need to freeze the bananas ahead. I used an immersion blender but I’m sure a regular blender would do fine. Takes a few hours to freeze. All the ingredients are flexible. Going to try a mango version and popsicles next.

coffee jelly

just saying: 48 hours is a serious joke! let those puppies sit for 72, at least, and i put more sugar in than anyone asked me to. fizzy n fantastic: my new look for summer.

started brewing some ginger beer today, it’ll be ready in 48 hours!!! here’s the recipe:

enough for ~4 16oz locktop bottles.

2 ounce ginger juice
2 ounce galangal juice
4 ounces fresh lime juice
4 ounces orange juice
12 ounces simple syrup, made with palm sugar and cardamom pods
40 ounces warm water (cold if using the soda siphon)

combine all this and carefuuuulllllyyy pour it into each bottle, leaving a little room for air. sprinkle in a pinch of champagne yeast (i bough mine for $.99 at a homebrew supply store). then set those little bottles aside in a dark warm spot for 48 hours. according to the internet, it’s gotta be EXACTLY 48, not a fucking moment in either direction, but we’ll see. when i lived with adam katzman, he exploded bottles of homemade cider all over the place and we thought nothing of it. we also exploded a bottle of applejack in the freezer, and were sorely disappointed.

sorry, no photo yet AND it’s not alcoholic, so hold yer horses, thirsty babies!

i wanna make pizza:(

(via )

my sauerkraut is done, but i was a little too stingy with the salt and it’s soft. it’s beautiful and tastes great though. i added beets, carrots, star anise, cardamom and peppercorns. i will be eating it as i watch this documentary on krautrock:

ps: the scrooge diving picture does not do justice to the massive size of the  gallon jar.

here’s a link to a sauerkraut recipe. I would’ve said to just wing it, but I’m not to be trusted anymore, apparently. also, a trick that my old roommate, annie, taught me: if you’re going to use a zip lock bag full of water to weigh down the cabbage (which some recipes advocate), fill it up with brine, so when it inevitably leaks, you won’t have weird soggy diluted cabbage. 

next up, i wanna lactoferment daikon and carrots, but not shredded like hawthorne valley makes (or am i making that up?? i don’t see it on their website. erika, do you remember?)…match-sticked, like you get on sandwiches. #livingthedream

We made gluten free vegan garbage cookies and wouldn’t YOU like to know how! they are a junkfooders delight. we made cookie dough, then added in combinations of: hazlenuts, banana chips, gf pretzels, vegan marshmallows and vegan peanut butter cups. the star of the show was most definitely the marshmallows, with disappointing surprise performance by the pretzels (who had showed so much promise in the pre-baking snack-on-ingredients round). well: you live, you learn. 

recipe for snackheads:

(disclaimer: kendra has liberated herself from the shackles of measuring utensils, so all recipes composed at her house will have estimated amounts. To the end of building confusion and intrigue, I used a cookie recipe wrestled deep from the bowels of my memory, where it had been shelved right next to the banana bread recipe from a sesame street cookbook that may very well reborn soon enough…)

• what looks like 2sticks-of-butters-worth of Earth Balance
• ¾ cup brown sugar
• 1 T psyllium powder, or whatever fake eggs you’re into
• a hearty slug of vanilla extract
• about 2 ¼ cups GF flour (we used the king arthur kind, i think?)
• dash of salt, dash of baking powder
• (Banana Chips, peanutbutter cups, GF pretzels,vegan marshmallow, hazelnuts…put whatever junk you want in there. get wild, but seriously consider the marshmallows)

1. Cream together fake butter and real sugar. (ed: perhaps it came from a childhood of eating margarine, but I never like the taste of butter in cookies anyway, so whatever!)
2. mix in false eggs and vanilla
3. mix in dry ingredients 
4. separate into as many bowls as you like and combine different junk food combinations for ultimate flavor variation. mandatory flavor is an everything cookie, inspired by our favorite bagel flavor.
5. bake at 350 8-10 min. or until impatience gets the best of you.
6. taste test and text message.

FRITTUFFINS!!!: This recipe is still being perfected, but it is basically a savory eggy muffin made with leftover polenta. Used gf flour, aged cheddar, poblano, basil, etc. Topped with green salsa whose recipe is also developing. Recipes to come, thanks Nimble Owl for the fresh oregano!

ALL DAY I DREAM ABOUT (CYBER) SNACKS A.D.I.D.A.©.S.