DoveSoup Art

I recently read this recipe on my daughter's blog. I thought it deserved a mention in the recycled bread section because it calls for 1/2 cup seasoned bread crumbs. Stale bread is so easy to make into seasoned bread crumbs. Chop your bread into small squares, spray with Pam or sprinkle a little olive oil over them, add some garlic powder, Mrs Dash, or what ever herbs you have on hand... toss them into a 350 over until toasty. Here is the recipe from Urban Farm Girl (aka my darling daughter)

Matt makes a lot of bread. Some it great - some is greater than great. But with the three of us we often can't eat it fast enough and it often goes stale. I loathe wasting such yummy bread so I've begin collecting ways to recycle it (other than feeding it to the birds) I've come up with a few recipes so far and I must confess they are winners. Here is recipe #1 Cream of Garlic Bread Soup Recipe · 2 tablespoons olive oil · 1 tablespoon of butter · 2 chopped onions · ¼ cup finely chopped garlic · 1 pinch crushed red pepper flakes · 2 quarts chicken stock · 1 bay leaf · 2 cups diced day old French bread · 1 cup half & half · ¾ cup grated Parmesan cheese (reserve ¼ cup for garnish) · Salt & Pepper In a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper. Season it with a little salt. Sauté until slightly caramelized, about 6-8 minutes. Add the stock and bread cubes. Bring the liquid up...

Malt vinegar is made from malted barley. Rather than malt my own barley, which I do not know how to do, I decided to use a bottle of Guinness and 1 cup of Braggs Apple cider vinegar. Braggs is a living vinegar and as the starter should do the trick fairly quick and easy. I began my vinegar on February 18th by pouring the Guinness and Braggs into a small crock and placing it in the pantry. I covered the crock with a cotton fabric to keep dust and such out and let air, wild yeast and such in. By February 24 a short 5 days later I checked my concoction and found a mother was forming! The vinegar mother was not a solid layer, but a bunch of small globules floating on the top... so I guess I didn't have a mother, I had a litter *L* It was only a couple more days before I had a healthy mother completely covering the top of my Malt Vinegar. Now some people say when the mother sinks the vinegar is finished. When brewing other vinegars I never went by the "sink theory", I go by t...