added some new reading notes

6 files changed, 122 insertions, 2 deletions

diff --git a/recipes/backpacking/sausage and grits.txt b/recipes/backpacking/sausage and grits.txt
new file mode 100644
index 0000000..22337a9
--- /dev/null
+++ b/recipes/backpacking/sausage and grits.txt
@@ -0,0 +1,10 @@
+Sausage and Grits
+
+Make grits
+Make sausage with beef and seasonings. Adding some panko to beef will help it rehydrate better.
+Combine and dehydrate overnight at 135 (about 10-12 hours)
+Break into small pieces
+
+In Camp
+
+Cover in water (about a half inch above). Bring to boil, let sit for 20 minutes.
diff --git a/recipes/backpacking/shining rock curry.txt b/recipes/backpacking/shining rock curry.txt
new file mode 100644
index 0000000..6d13bf1
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+++ b/recipes/backpacking/shining rock curry.txt
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+Shining Rock Curry
+
+Ingredients
+
+dehydrated canned chicken (3 cans for 5 people. break into small pieces)
+dehydrate veggies (frozen broccolli, cauliflower and carrots worked well, two packs)
+dehydrated massaman curry paste bark
+    - take one small potato, boil until mashable
+    - mash and mix with curry paste
+    - dehydrate like a fruit leather
+coconut milk powder (enough for two cups of milk) 
+dehydrated or instant cook rice
+
+In Camp:
+
+Cover rice in water, half inch over the top. let sit for a few minutes, then bring to a boil for 1 minute. Set in cozy to rehydrate
+Cover chicken and veggies in water and bring to boil. Set aside to rehydrate
+Pure a small amount of boiling water on the curry paste bark and allow to sit.
+Mix up coconut milk powder into something like coconut cream
+When everything is rehydrated combine and mix into curry
+
+
diff --git a/recipes/basic crepes.txt b/recipes/basic crepes.txt
index 1b6fc3f..34f5739 100644
--- a/recipes/basic crepes.txt
+++ b/recipes/basic crepes.txt
@@ -5,12 +5,14 @@ Ingredients
 1 cup flour (5 ounces; 140g)
 1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce; 15ml), plus more for cooking
 Pinch kosher salt
+1/4 tsp zanthum gum
 1 tablespoon (8g) sugar, if making sweet crepes
 1 tablespoon minced fresh herbs, such as parsley, tarragon, chervil, or chives (optional; for savory crepes)
 
 1.5X
 
-3 eggs
-1 7/8 cups milk
+4 eggs
+2 1/4 cups milk
 1.5 c flour
 1.5 T melted butter
+1/2 tsp zanthum gum
diff --git a/recipes/glazed asian meatballs.txt b/recipes/glazed asian meatballs.txt
new file mode 100644
index 0000000..ab7192e
--- /dev/null
+++ b/recipes/glazed asian meatballs.txt
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+Asian glazed meatballs
+
+## Meatballs
+
+2 cloves of garlic or 2 tsp powder
+2 T soy
+2 T fish sauce
+1 t ginger
+1 T sesame oil
+2 T chapped cilantro
+1 egg beat
+3 T flour
+
+
+## Sauce
+
+3T Sriracha 
+1T honey
+1 t sesame oil
+2 t lime juice
+
+Mix all ingredients and form into meatballs about 1.5 inches in diameter. Bake for 20 minutes, pull out, toss meatballs in sauce, return to oven for 5 more minutes. 
+
+Serve with rice and cucumber salad
+
+## Cucumber Salad
+
+rough chop and crush some cucumbers, throw in some slice carrots
+
+dressing: 
+.5 t sesame oil
+1 T soy
+2 T rice vinegar 
+8 T avocado oil
+
+mix well and toss with cucumbers
diff --git a/recipes/raspberry streusel bars.txt b/recipes/raspberry streusel bars.txt
new file mode 100644
index 0000000..f97fd98
--- /dev/null
+++ b/recipes/raspberry streusel bars.txt
@@ -0,0 +1,26 @@
+https://sallysbakingaddiction.com/raspberry-streusel-bars/
+
+Ingredients
+Crust
+1/2 cup (115g) unsalted butter, melted
+1/4 cup (50g) granulated sugar
+1 teaspoon pure vanilla extract
+1/4 teaspoon salt
+1 cup (125g) all-purpose flour (spoon & leveled)
+Filling
+3/4 cup raspberry preserves*
+12–16 fresh raspberries*
+Streusel
+1/2 cup (40g) old-fashioned oats
+1/3 cup (70g) packed light or dark brown sugar
+1/4 teaspoon ground cinnamon
+1/4 cup (30g) all-purpose flour (spoon & leveled)
+1/4 cup (60g) unsalted butter, cold and cubed
+optional (but encouraged!): vanilla icing for topping
+Instructions
+Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
+Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
+Remove the crust from the oven, and turn the oven up to 350°F (177°C).
+Spread preserves over warm crust. Dot the preserves with raspberries on top.
+Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
+Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.
diff --git a/recipes/sugar cookies rolled.txt b/recipes/sugar cookies rolled.txt
new file mode 100644
index 0000000..b94ba4e
--- /dev/null
+++ b/recipes/sugar cookies rolled.txt
@@ -0,0 +1,24 @@
+Soft and Chewy Gluten Free Sugar Cookies (Cut Out and Drop Options)
+
+Ingredients
+MAKES A COUPLE DOZEN COOKIES
+
+3/4 cup salted butter (1-1/2 sticks), softened to room temperature
+1-1/2 cups sugar
+2 large eggs
+1-1/2 teaspoons vanilla
+2-1/4 cups gluten-free flour blend with binder (see notes for brand used)
+3/4 teaspoon baking powder
+heaping 1/4 teaspoon salt
+scant 1/4 teaspoon zanthum gum
+
+Directions
+To make drop cookies: Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside.
+Add butter and sugar to the bowl of an electric mixer, or to a large glass bowl if using a hand-held mixer, then cream until pale yellow, scraping down the sides of the bowl once. Add eggs one at a time, mixing until just incorporated before adding the next egg. Add vanilla then mix until just incorporated. Scrape down the sides of the bowl.
+In a separate bowl, stir together gluten-free flour, baking powder, and salt. Add dry ingredients to wet ingredients in three batches, mixing on low speed until just incorporated before adding the next batch. Dough should be soft but not sticky - if sticky, place bowl in the refrigerator for 10 minutes.
+Scoop dough into 2 Tablespoon-sized portions then roll between your hands to form a ball and place onto prepared baking sheet at least 2” apart. Press down gently with your fingers to flatten the balls slightly then bake for 8-10 minutes or until the centers of the cookies are set. NOTE: cookies will NOT be golden brown around the edges! Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
+To make cut out cookies: Divide dough between two sheets of saran wrap then shape into flat discs, cover, and refrigerate until completely chilled.
+When ready to bake, preheat oven to 375 degrees then line a baking sheet with a silpat or parchment paper and set aside.
+Unwrap one disc then place onto a sheet of parchment paper. Working quickly, cover with another sheet of parchment paper then roll 1/4” thick. Use cookie cutters to cut the dough into shapes (it helps to wiggle the cookie cutter once pressed to separate the cut out from the surrounding dough) then carefully transfer cut outs to prepared baking sheet. If cutouts are too soft to transfer, refrigerate or freeze parchment paper with cut outs for 5-10 minutes then try again. Freeze scraps for 5 minutes before re-rolling and cutting.
+Bake cookies for 7-9 minutes or until cookies are barely golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
+Frost cookies with your favorite frosting and embellishments (I love Simple Mills Vanilla Frosting.) Store in an airtight container for 3-4 d