Breakfast

http://www.durgan.org/URL/?XQJLD 8 February 2015 Breakfast
Breaking with tradition. Breakfast consists of gruel, soy and peas served with skim milk and molasses for bit of iron and sweetener. A portion of dulse, seaweed, is ingested while waiting. This will satisfy until a second meal later in the day.
Breakfast

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Gruel Seven Products

http://www.durgan.org/URL/?OKIJG 7 February 2015 Gruel Seven Products
A gruel was made from seven ingredients, nixtamalized corn, oats, sunflower, sorghum, almonds, wheat, walnuts. Five hundred ml of each product was beat to a slurry with water in the blender. All the ingredients were mixed in a pot and cooked in a double boiler to inhibit burning for about two hours. The finished product was stored in plastic containers and frozen until required over the next two week. A bowlful is eaten each morning treated as a cooked porridge.Simple to make and probably nourishing.
Gruel

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Bean tortillas

http://www.durgan.org/URL/?LXIQK 30 January 2015 Bean tortillas
It was decided to make tortillas and adding a quantity of beans, with the purpose of fortifying the product. Nixtamalized corn and beans were mixed in the blender. This was then added to the mixing pot containing whole wheat flour, and later Maseca commercial flour was added to adjust texture to make dough. Whole wheat flour was used for the gluten to keep the tortillas intact when handling. The whole wheat flour was made from hard wheat kernels using the Wonder Mill. The tortillas were cooked in batches of nine on the new tray and cooked for ten minutes at 400F. When serving a minute in the microwave causes the tortillas to balloon and they can then be filled with various ingredients if desired. The beans were previously prepared.Pictures detail the procedure.
Thirty Six tortillas

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Tortillas

http://www.durgan.org/URL/?OTWWN 28 January 2015 Tortillas
A batch of tortillas was made using garden nixtamalized corn and some commercial masa flour. The corn was made into a smooth texture in the blender with water then mixed with masa flour to get the right texture for forming tortillas. A tablespoon of baking powder was added to get some leavening. The formed tortillas were cooked in the oven at 400F for six minutes in batches of eight on cookie sheets. Alternately they can be cooked in a cast iron pan on top of the stove. The press has parchment paper to prevent sticking on one side of the tortilla and the top side is removed by running a knife edge under the pressed tortilla for ease of handling.The method of mixing means one does not have to grind the wet nixtamalized corn, which is difficult if not impossible at home.
Cooked in Oven

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Johnny Cake.Second Attempt.

http://www.durgan.org/URL/?ZHWTU 26 January 2015 Johnny Cake.Second Attempt.
Johnny cake was made form Dent field Corn for flour and nixtamalized Indian Corn. This makes a fine Johnny Cake. Pictures depict the process.
Second Attempt.

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Starting Seeds.

http://www.durgan.org/URL/?KAWGL 25 January 2015 Starting Seeds
Often one desires to test seeds for germination also to give them q good start. To germinate the seeds must be kept damp and have access to air. A damp wash cloth meets this criteria adequately and holds the moisture for long periods until germination occurs. Most seeds do not need any light to germinate, but immediately after sprouting light should b supplied.
Damp Washcloth

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Johnny Cake

http://www.durgan.org/URL/?ISAAO 25 January 2015 Johnny Cake
My first attempt at making Johnny Cake which is a corn meal cake made various ways. Process was to use nixtamalized Indian Corn, baking powder for leavening,apple juice for liquid and some sweetening, butter to prevent sticking to pan and for flavor. All the ingredients were mixed in the blender, then poured into a cooking pan. The ingredient were then cooked in the oven at 375 for 40 minutes. The final cakes were too sweet but very tasty. I have some corn being nixtamalized now ad will try again. The main purpose is to utilize the field corn in my diet.
Johnny Cake

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Pea Porridge.

http://www.durgan.org/URL/?MIQST 24 January 2015 Pea Porridge
Peas are readily available frozen, or dried. Frozen were made into a Pea Porridge to be used for cereal for breakfast.The peas were cooked for 20 minutes in a steamer, blended into a slurry and placed in containers for freezing or put in the refrigerator for current use. Nothing added.
Pea Porridge

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Planting seeds

http://www.durgan.org/URL/?SKZXL 23 January 2015 Planting seeds
This is my general procedure for starting seeds. The plastic cups have holes in the sides made with a soldering iron for drainage and to make a small reservoir for holding water. The cups are filled with my home seedling soil made in the Summer. The seeds will eventually be planted in their own cup. This batch is to test germination of last year’s tomato seeds. The plastic covers are to keep humidity high until germination. The cups are placed in a container, since my preference is for bottom watering. Since it is cold in my Zone 5, the container is placed on a heating mat.The small greenhouse is to give max light for growth, until the selected plants are placed in the outdoor garden about 24 of May.
Mini greenhouse

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Seven Ingredient Gruel

http://www.durgan.org/URL/?GDRCE 22 January 2015 Gruel or Porridge.
Seven ingredient were made into gruel or porridge.This will be about a two week supply for breakfast cereal.The ingredients are nixtamalized Indian corn, oats, wheat, almonds, walnuts,sorghum, and sunflower seeds. All seeds were made into a slurry with water in the blender, then added to the cooking pot. The cooking pot was designed to prevent bubbling over. The ingredients were pressure cooked at 15 PSI for one hour to insure adequate cooking.The cooled gruel was placed in containers and frozen until required.Pictures delineate the process.
Storage

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