FireHorse (firehorse) wrote in cooking,

storage question & grinding your own wheat


We made alfredo last night (the KitchenAid pasta attachments rock, btw) and went way overboard on the sauce. When I realized how much was left over, I heated it back up again, poured it all into a mason jar and put a lid on it. It sealed, and its now in the coldest corner of my fridge. How long is likely to be okay? I can decant it all and freeze it, but I hate to freeze cheese sauces if I can avoid it.



I make all our bread and have done for several years now, and would like to try grinding my own wheat. My google-fu is failing me though. Can someone point me to a decent how-to source? Book or 'net, I don't care. If you've got a source for ordering wheat, or a favorite grinder, I'm all ears! These are the sorts of things I've been looking for, but I think I don't know enough about it to even know which questions to ask, if that makes sense.



I love gingerbread, and heresy though it is, I really like plain old Betty Crocker's box mix best. Problem: I can't find them where I am, not for love or money. Solution: Buy a dozen boxes when I'm back home visiting the fam. Result: Gingerbread for dessert tonight…and maybe breakfast tomorrow!

We put lemon sauce on ours, which for me is the only way to go. If you've never tried it that way before, here's the family lemon sauce recipe-give it a shot! You won't be sorry. :)

1/2 cup butter, chunked
1 cup sugar
1/4 cup water
1 egg, beaten well
3 tbsp lemon juice
pinch of grated rind, if you've got a real lemon

Beat the egg with the water and lemon juice (and rind). (The better it's beaten, the less curdled white you'll end up with.) Add to butter and sugar, in medium saucepan, Cook over medium heat, stirring constantly, just until it comes to a boil. Remove from hear and pour through a small-mesh strainer to remove bits of egg white. (There are always some.) You can warm it gently in the microwave before serving; it's best either warm, or on warm gingerbread.

It's funny how traditions start. My mom had a fancy small pitcher from who-knows-where that was only ever used for lemon sauce. When my mom died, my sister and I decided we would share custody. It goes back and forth every year with Christmas packages, and this year, I've got it. Silly as it is, it makes me smile to see it sitting on the back of the stove, full of lemon sauce.


Happy New Year, everybody!
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