These are the contents of our last Misfits Market box. The Bob’s Red Mill bars were an add-on. I still need to do something with the spaghetti squash and the cabbage. The mangoes will be used for sticky rice and the limes are hanging out in the fridge.
This is a super close-up of my vegan and gluten-free sourdough starter. The recipe is from the Gluten-Free on a Shoesstring cookbook. It’s not pink… I think that’s a reflection of my red oven mitt.
And here’s the bread I made from that sourdough starter. It’s a good thing I put the loaf pan on a sheet pan because in the oven it:
- Rose way too high
- Overflowed onto the sheet pan
- Finally, it mysteriously collapsed in the middle
I think I overproofed it? But, it’s soft and fluffy and the kids liked it. Next time I’ll use parchment paper on the pan and maybe not leave it in such a warm spot.
This is lunch. By now the youngest and I have sat outside reading because it’s 70 degrees in January. I’ve also taken both kids on a walk around the neighborhood. Now it’s time for lunch and to work on this 500 piece puzzle.
I’m addicted to turmeric and this Vegan Turmeric Ginger Dressing gives me my turmeric fix. I’ve got spring mix, red onions (from he Misfits box), chickpeas I cooked in the Instant Pot, and tomatoes.
I munched on my salad and worked on my section of the puzzle. After lunch we finished it!
Now it’s just after 3 pm and I need to figure out what’s for dinner. I’m thinking soup to use up the Misfits celery, some random carrots, and the sourdough bread. I’m ready to try to make bread again!