I am experimenting with dandelion blossoms for the first time, made syrup from cooked dandelion blossoms, use it for a great homemade soda with seltzer water. Now I am trying another recipe where the blossoms are layered with sugar, packed in a jar and sit on the windowsill for a few weeks. I am wondering when/if this will start to ferment and would like to hear from someone who has actual experience making something like this?
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
Crack Eggs on Curried, Stewy Lentils
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A Comforting, Cheesy Meal Perfect for One
Why Roast Chicken is the Gift That Keeps on Giving
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