In the kitchen

DH giving Waid and Jenna shrimp peeling lessons.
We are trying to find more things that they can do in the kitchen.
(They are blind, in case you are new here and didn't know.)
More strawberries and cream this week!
Emmi gets Waid to help her measure and stir when she makes granola, 
she is very patient with him.
Teaching him to crack an egg.
We've been making a lot of cream cheese lately,
 and that is kefir on the counter.

Here's our weekly batch of Mozzarella,
 used mostly for pizza on Fridays.
Of course, making moz and cream cheese produces whey......
which can be used to ferment apples and other fruits and vegi's.
One of the tastiest ways to get probiotics!
And here is a delicious new recipe we found for roasted brussels sprouts and apples.  The recipe below is the amount I actually made for 8 people, and there were leftovers to go in DH's lunch a couple of day.
2 lb. fresh brussels sprouts
3 gala apples
2 sticks of butter, melted seperately
1 large onion
1 T maple syrup
Preheat oven to 400 degrees.
Cut brussels sprouts in half and remove ends; core and cut apples into bite sized pieces. In large mixing bowl,  coat with 1 stick of the melted butter. Spread on parchment paper covered cookie sheet pan.  Roast 20 minutes, give it a stir after 10 minutes.
Meanwhile, cut onion in thin slices, and put in skillet with 1 stick of butter until it begins to brown.  Turn down to low, and simmer while brussels sprouts roast.  When onions have caramelized, add the maple syrup.  I return all cooked ingredients to the large mixing bowl. Mix it all up and enjoy!

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