People like goats

The old Congressional Cemetery hired goatmowers last week. As you can see from these pictures, people like to see goats! Of course I shouldn't laugh...I biked over to see the goats too and I even took my camera.

(They were definitely mixed breeds, Erin.)

Here's the goats:

Pancake variation

As an experiment I made sourdough with farina. This was just plain wheat farina I bought in bulk at the natural food store, it did not have the extra wheat germ Mom likes to put in mush. It was a bit soupy last night when I mixed up the farina with water and sourdough but the granules absorbed water overnight and it was thick and sour this morning. Of course the ultimate test of sourdough is sourdough hotcakes so that's what I made. It worked great. The farina gave the pancakes slightly more texture and a nuttier flavor than plain flour does. It's a nice variation although I won't stop making the standard pancakes either.

As a reminder, here's the family pancake recipe. 

Sourdough Hot Cakes

Ingredients:

1 cup thick sourdough          (we use more)

½ cup dry skim milk powder

½ teaspoon salt

2 tablespoons sugar

¼ cup cooking oil

2 eggs, separated

1 teaspoon soda, dissolved in a tablespoon of water

Directions:

        Separate the egg yolks from whites. Beat whites until stiff, but not dry. Mix milk, salt, sugar, oil, egg yolks, and sourdough together in large mixing bowl. Add soda dissolved in water and stir just enough to mix. Gently fold in egg whites. Bake on medium hot griddle (350 degrees).

And here's pictures from the batch this morning. 

I want to try this recipe

Extra Special Chicken 
from the label on an old jar of Grandma's Molasses

Mix 1/2 cup molasses with 1/2 cup Dijon mustard. Coat chicken pieces (whatever kind you like) with sauce. Roll coated chicken pieces in ground pecans. Chill to set for an hour. Saute in oil for 10-15 minutes on each side. 

I'll probably start with small boneless pieces that will cook quickly. It might work for larger pieces that you bake in the oven too. It makes me think of the pecan chicken at Laura's wedding. Since I'm living in the South now I need to practice those recipes, right? I did make sauteed okra yesterday. Okra seems to be the zucchini of hot climates. Actual zucchini gets lots of bugs around here so can be more of a challenge.

Two ridiculously easy chocolate recipes

Now I haven't actually tried either of these recipes, but they come very well recommended. Anyway they are so ridiculously easy that I want to share (and save) them.

Nothing But Chocolate Mousse
Original recipe by Hervé This as reported by Kristen Miglore 
Ingredients:

3/4 c (6 ounces) water
8 oz. chocolate (something good)
ice cubes
whipped cream for topping (if you want)

Put water and chocolate in saucepan and melt on medium-low heat. Whisk until melted into a smooth sauce (don't boil).
Set pan in boil of ice and whisk until it starts to thicken. Go to the original post for pictures.
Pour into ramekins. Serve immediately or refrigerate.
If the texture is off just remelt it and add a little water to lighten or a little chocolate to thicken and whisk and chill again. If it gets grainy you whisked too long.

Easy Chocolate Ice Cream
From Cook's Country June/July 2009

Ingredients:

1 t espresso powder
1 T hot water
4 oz. bittersweet chocolate, chopped fine
1/2 c sweetened condensed milk
1/2 t vanilla
Pinch salt
1 1/4 c heavy cream, cold

In glass bowl mix espresso powder with hot water, let dissolve. Add condensed milk and chocolate. Microwave until chocolate is melted, 30 seconds then stir every 10 seconds until smooth. Add vanilla and salt and let cool. 

Whip cream to soft peaks. Whisk 1/3 of cream into cooled chocolate mixture. Fold remaining cream into chocolate. Freeze until firm, at least 6 hours. Use a sealed container to avoid freezer odors. 

Eat it.