Hello and welcome to my blog! I am a West Virginia native (Go Mountaineers!) living in an Eskimo Village in bush Alaska. To me, it has been a challenge to survive day to day, trying to cook for my family all the while scraping to come up with all the ingredients necessary to complete even one meal. I'm sure this happens in the lower 48 as well. You know, you find the perfect recipe for a meal and wouldn't you know it, you are out of a key ingredient. I hope this blog will be a help to you. It is my goal to provide viable substitutes for that most excellent meal in the making, without dropping everything and running to the store. Where I live, the store probably does not have what I need anyway, so it's time to think outside the bush. :)
When I was younger and pickier, I never liked strawberries. The flavor, the texture, the squishiness, was just not for me. I'm still picky to this day, not wanting any of my food to touch on my plate, but strawberries have now gained a following by my palette. I'm not sure when it happened, but here we are. I love them plain, in smoothies, in yogurt, and my favorite - dipped in chocolate. Living in bush Alaska, it is pretty close to impossible to come up with fresh strawberries. About the only option is to buy them frozen. These are awesome for smoothies, but what about when you want to make a dessert? You can't put frozen strawberries in everything, so I have found the best thing to do is thaw them in the refrigerator for about a day. They leave behind some juice, but the thawed strawberry itself is definitely usable. I chose to do a little experimenting and try them out in a strawberry shortcake. The only two things you will need that you might not have readily
Comments
Post a Comment