It must be the weather. The temperature is in the 60s and rainy. Or, it could be the signs of autumn:
Whatever it is, this week I have been in a cooking mood! On Tuesday I made four different marinades and packaged up 15 pounds of chicken. (It was on sale for $1.69 a pound!! It was begging to go into my freezer.) Below you get a nice view of the inside of my frig (you're welcome) in which I have Lemon-Pepper, Middle-Eastern, Cranberry, and good ol' BBQ marinades happily creating tasty future meals. (The dish with the green lid is cucumber soup.)
This morning I checked my upcoming menus for the weekend and discovered I had lots of bread recipes planned. Following the advice in Nourishing Traditions, I soak my flour with homemade cultured milk to neutralize the phytates. Doing this makes the nutrients in the grain bio-available (cool word, eh?) to your body. Without soaking (or using sourdough, or sprouting the grains), the nutrients sort of move through your body without really benefiting it. To read more about that, click HERE.