Impatient Floret

1/4 cup cornmeal 1/2 cup flour 1 tsp baking powder 1/4 cup brown sugar 1/4 cup soft butter 1/4 cup peanut butter 1 egg 1/4 cup (or more) of dark chocolate pieces Preheat at 375. Mix first 7 ingredients well. Pat into a greased glass pan. Pat chocolate pieces into batter. Bake for 21 minutes or until golden. They are baking, hope yummily. *edit- next time I will add another 1/4 cup sugar, 1/4 cup apple sauce- otherwise good, and would be even better frosted in chocolate chip.

So since the brussels sprouts came out good, I wanna do the same thing with kale now, maybe even cabbage: CRISPY, and seasoned. Which then leads me to begin thinking about breading cauliflower in spicy batter such as hot tahini, maybe sprinkle coconut or ground almonds into it too, then bake it for about 20 minutes at 375-400F... Avocado is very weird and I used to dislike it immensely. I think because it hardly had any flavour. The trick is to use the fat to your benefit. It was good on pizza, it is good breaded and fried /baked, vegan pudding mousse...So what else can we use the fat for: smoothies, cakes, pancakes, sauces, protein loaf, brunch casserole (hash potatoes, mushroom, white gravy, tortilla, et cetera), vegan ice cream, cold soups, frosting, fillings, panini... Stuffing eggs, instead of deviling them, why not bacon or mushroom in a mash tater base filling. I'd considered doing vegan wraps with hummus, julienned, raw zucchini, carrot, squash, radish, and mushroom...

Original: English translation of one of the oldest German cookbooks (1553). http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html THANK YOU David Friedman for supplying your various period webpages! 24 How one should make Zervelat [1] First take four pounds of pork from the tender area of the leg and two pounds of bacon. Let this be finely chopped and add to it three ounces of salt, one pound of grated cheese, one and one half ounces of pepper and one and one half ounces of ginger. When it is chopped then knead the following into it, one and one half ounces cinnamon, one fourth ounce of cloves, one fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be cleaned and subsequently colored yellow, for which one needs not quite one fourth ounce of saffron. Tie it up on both ends and pour in approximately one quart of fresh water. The entire amount of salt, ginger and pepper should not be added, taste it first and season it accordingly. It should be...

14 oz can sweetened condensed milk 2 tsp vanilla 2 tsp almond extract (with alcohol) 1 tsp chocolate syrup 1 cup milk Mix well.

3 tbsp sauteed onions 3 cups dry, cubed or torn bread  crumbs 2 TBSP your favourite seasonings (1/2 tsp curry, 1 TBSP garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 1/2 tsp lemon juice) 9 oz salmon (4- 2.5oz pckgs in the paper foil) 2 eggs 1/4 cup milk Combine well, in order. Pat into greased oven pan. Cook at 400 for 30-40 minutes until crispy brown on tips. Or 425 for about 25  minutes. Serves 4. Original version had artichoke hearts, minced, instead of milk for the moisture. Pictured here with lightly steamed asparagus

Brussels Sprouts. I liked them as a child, I think. Tried doing them several ways throughout the past 20 years and finally, aside from the ridiculous stink, I have found them edible again. Roasted in the oven for about 20 minutes at 400. The first night I put salmon in the middle of the pan. Slathered a thin layer of mustard on the fish, sprinkled enough bread crumbs to cover up the bright yellow, and surrounded the fillet with cleaned, cut in half brussels sprouts that had been tossed in a small amount of grape seed oil and sprinkled with sea salt. The second night I pealed the leaves off and tossed them the same way- with grape seed oil and salt. Brussels Chips. Placed those on slightly seasoned rice and placed a pan-cooked fillet next to it. Yup I like it, a lot.

Not myself, but had a request for it. Tested a spice blend with red tea and once the black comes in will do another test: 1/8 tsp pepper 1/4 tsp ginger 1/2 tsp cardamom 1/2 tsp cinnamon 1/2 tsp clove 1 tsp rooibos Heat equal parts almond milk to water, let spices and tea infuse about 1-3 minutes, strain and serve.