Breakfast: fried egg and toast
boring, I know.
Lunch: salad- pepperoni egg veggies oil and vinegar dressing.
Dinner: stuffed cabbage.
The stuffed cabbage wasnt great. The squash + diced tomatoes did NOT cut it as far as sauce goes. It really needed to be a flavorful and possibly spicy marinara type sauce..
It was edible and my husband said it was even “good” but I was left .. wanting.
I mean, my mother makes her stuffed cabbage stuffed with Rice-a-roni. Sure, it sounds trashy, but seriously, its like.. amazingly good. I couldnt even use PLAIN rice.
these were stuffed with local grass fed ground beef, chopped onions, carrots, celery, zucchni, and a little handful of breadcrumbs from that first and only loaf of bread I’ve baked for the project. The filling was okay, good even… but without that nice wet sauce to bake it in, bleh.
(fail #1. still edible but not awesome)
Dessert: zucchini apple honey cake with honey 7 minute frosting. topped with berries.
Look! I almost redeemed myself. The cake wasn’t amazing. It was a zucchini and apple quick bread cake, very dense. sweetened only with honey. It lacked spice because Cinnamon and cloves and nutmeg and allspice… and a host of other spices do not grow here. . It was filling and okay. It would have made a better loaf bread than trying to use it as a cake.. perhaps I should have made an angel food cake with berry filling or something.. but zucchini is one of the only things producing in the garden right now, so that’s what had to be done.
The frosting though, the frosting was amazing! magic!
Whats in it??
Only 3! things.
4 egg whites
1 cup of raw local honey
and a pinch of salt.
Place all ingredients over a double boiler (making sure your mixing bowl top has enough room to hold about quadruple the initial amount.) and whisk with an electric mixer.. for about 7 minutes. Seriously.. I thought it was amazing and a lovely frosting. It could have benefitted from some awesome vanilla beans or something.. but.. I’m completely pleased with it as is.
Joel says he doesn’t like it as much as the stabilized whip cream frostings I usually make, but I think it’s a lovely alternative, so easy! So LOCAL.