then i got to re-reading this book. which is always a good reminder of why it's important to eat food that's been grown close to home. so last week i forked over $38 for a 25-pound sack of flour, which equates to about $1.50 per pound.
any guesses as to how long it will take us to eat through 25 pounds of flour? my thought is that it won't be too terribly long--with baking bread and cookies and waffles and things of that nature from scratch, we tend to go through flour pretty quickly. it will be a definite change getting used to the taste and texture of just whole wheat flour--we usually blend with it with unbleached white flour or (gasp!) just use good ol' white flour by itself.
pasta is the next made-from-scratch food i'd like to tackle. stay tuned!
5 comments:
I'm going to submit my vote that you attempt the pasta with two kids sleeping:) I did it a few weeks ago, and it turned out well, but OY VEY it was a long afternoon trying to get the pasta done with two littles running around and dough all over my hands!!
When I started baking and cooking more, I couldn't believe how fast I was going through flour. My flour used to sit in the cupboard forever before it finally got used up. That's awesome that you found local flour!
sorry to burst the bubble, but as i recall this flour is from chico. quite a bit more than 45 minutes (unless you are taking the valley girl corporate jet...), and also outside of the 100 mile radius that the book prophesies. you can still make me some cookies if you want to though.
@nick.
hmm,i could of sworn he said outside of davis. even if it is chico, at 159 miles it far closer than the average of 1500 miles that most food travels. i think we're doing pretty good. you might get your cookies. we'll see.
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