Pasha and I went for a quick jaunt around the block yesterday, and I learned the hard way that her collar was not on tight enough. I ended up chasing her down half the block before she gave up the chase and rolled over, with IdeserveabellyrubbecauseIstoppedrunning,yes? eyes. She now has a harness that makes her look like an astronaut.
As we were coming back up the drive, Neighbor Martha-to-the-Right celebrated my capture with an offering of green onions from her garden. Until I find a delicious use for all of them, they are decorating my kitchen. I read that if you keep the roots in water and keep cutting down the greens, it’ll keep growing and you can maintain an onion supply for weeks. Let the experiment begin!
Craving something bread-y, I made a small dent in my supply by whipping up a batch of cheesy breakfast bread-lets. I adapted a recipe from VegWorld.com to make it gluten free and carnivorous.
1 cup gluten free flour (or normal flour, if you aren’t gluten-free)
1 tsp baking powder
1 tsp xanthum gum (omit if not gluten-free)
1 tbs sugar
2 eggs, beaten
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 cup cubed ham, cooked
1/4 cup chopped green onions
salt and peppa to taste
Mix your powders (flour, baking powder, xanthum gum, salt and peppa). Beat eggs on high, then add to solids. Add milk as you mix until you have a stiff dough, and mix until well integrated. Add your ham, onions, and cheese and stir. Place in greased cupcake tins for single servings, and cook at 375 degrees F until finished (about 15 minutes – you can tell when you insert a fork and it comes out clean). Serve warm.
The result is so delicious you’ll have to restrain yourself from eating the entire batch. Trust me.