▲ 93 r/salads
Caprese purists will hate me.
Garden tomatoes, fresh mozzarella, charred corn, kimchi, basil, drizzle of olive oil & chili crisp.
u/grootboop — 3 days ago
u/grootboop
r/SalsaSnobs r/Breakfast r/food r/Raisedbed r/BackYardChickens r/melts r/garden r/chickens r/holisticlifestyles r/Garlic r/MealPics r/Vegetables r/tonightsdinner r/goodrestrictionfood r/AmateurFoodPorn r/decentfoodporn r/BreakfastFood r/Sourdough r/eatsandwiches r/vegetablegardening r/gardening r/salads
A universal garden law: If you think you've picked all the beans, you haven't.
u/grootboop — 10 days ago
Smoked a whole chicken, now finding yummy ways to use it all up.
u/grootboop — 11 days ago
the garden finally got the memo that it's late summer!
u/grootboop — 18 days ago
▲ 13 r/BackYardChickens
August brought the start of egg laying for my girly pops.
u/grootboop — 19 days ago
Me and most of my garlic harvest this year.
u/grootboop — 19 days ago
over easy, caprese, crispy air fryer chickpeas, kimchi
u/grootboop — 3 months ago
▲ 152 r/goodrestrictionfood
over easy eggs, caprese, air fried crispy chickpeas, kimchi
u/grootboop — 3 months ago
▲ 36 r/Sourdough
I followed The Woks of Life recipe. I made few alterations, one being that I solely used Bread flour simply because I didn't know I was out of Whole Wheat flour. My thermostat read 66°F the day I made the dough which I know is typically on the cooler side, but the timeline worked perfectly for me. My cold ferment was about 20 hours and I placed the dough directly in the preheated Dutch oven from the fridge. My oven runs slightly hot so my baking time was 450°F, 32 min lid on. Then I turned the oven off and baked 12 min with lid off. My best results yet!
u/grootboop — 4 months ago