All right chummers, here is a recipe that lets you feed your closest chombas on the cheap. It’s as easy as making flash off an immie on Red. You’ll need yourself a big ass pot, a pile of seafood chum, and some veg. Feel free to use krill and soy substitutes if ya strapped for chyen.
- 1 pack of Seafood Chum* ( found in frozen foods aisle, contains shrimp, clams, mussels, squid tentacles, squid bits, and maybe some cuttlefish… I call it chum for a reason… )
- 1 pack shrimp ( or krill )
- 1 litre Chicken Broth
- 700ml Motts Clamato*
- 700ml Tomato Juice
- 1 can diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, diced
- 250ml frozen corn
- 4-6 stalks celery, diced
- 3 carrots, diced
- 3 medium potatoes, diced ( 1-2cm cubes )
- 1 tablespoon mustard seed
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 3 bay leaves
- 1 1/2 tablespoons thyme
- 1 tablespoon olive or canola oil
- pepper to taste
* Note – if you do not have Motts Clamato Juice on hand you can use 450ml of Tomato Juice, 150ml water, a dash of worschester sauce, 50ml of clam juice, a pinch of celery salt, and two dashes tobascco sauce.
- Saute mustard seeds in oil for 1-2 minutes.
- Add onion, and saute for 3-5 minutes until glossy and partly translucent.
- Add garlic, saute for 1 minute.
- Add chicken broth, Clamato, tomato juice, and diced tomatoes. Add bay leaves, corn, celery, carrots, chili powder, paprika, and thyme. Stir, add pepper to taste. Bring to a simmer, and simmer for 15 minutes.
- Add Seafood Chum and shrimp and let simmer for 10 minutes.
- Add diced potatoes, let simmer until potatoes are tender but not mush.
Serves 6-10 hungry joeboys and razorgirls.
So last night I was out of ideas for supper, and all that was left in the fridge were some beets and mushrooms. So I made a meal of warm oven roasted beat and beat greens salad with almonds and pecans, served with a mushroom and roasted garlic alfredo pasta. It sounds pretty fancy does it not? But the fancy does not stop at the dinner table, oh no.
This is a bit gross, but within 2 hours my… more fluid based bodily waste was the colour of butternut squash. It was like I was peeing Halloween. The real horror did not come until this morning, when I caught a glimpse of the more solid of my bodily wastes.
Ever spill some magenta printer ink?
That colour should not come from the human body. Apparently I can’t process the colours in beets very well. So beets are now the magical food, when you eat em you get purple poos.
So I’ve taken to baking bread, and I think I’m getting close to a viable skill. I did my fourth batch yesterday and I’ve got the ratio of whole wheat, white flour, and various grain components down pretty solid. My bread is not as dense as a brick, and it has good loft and texture. It is still tasting a bit yeasty, but I don’t mind that so much.
The next phase is to perfect the moisture level in the bread. This batch came out a bit dry, I think I over baked the bread. Did not have a cooking thermometer to test the internal temperature of the bread, so had to guess using kebab skewers and tapping the bread in strange manners. If I can get it moister it will improve the texture a bit, and make it a lot better for sandwiches. I think this batch was dry due to over baking, and maybe the oats… oats suck up water.
I started baking bread because I made the mistake of reading the ingredients list on the bread we like, and failed to recognize 40% of the crap in mass made bread. That and it is costing $3.50 – $5.00 a loaf. FIVE BUCKS. That gets me enough ingredients to bake 10 loaves. So, because I’m getting old and cheap, and because I don’t want to eat poly-triglyceride 1,4,5, I now bake bread every now and then.