El will freak

This is your official warning! Those of you that read me via a feed might want to filter. LJ users can filter by using the friends page or the tool at the top of your journal. Starting tomorrow at 8am central time I will be post a total of 49 posts in a 24 hour period. This will reek havoc on friends pages. And don't forget to add me back when it is all over. I would hate to lose you. Also my blogroll will change today, instead of the blogs I read, it will be replaced by those doing the blogathon. My blogroll will be back up on monday.


Poor El, she's the one that puts together the Midwest One Local Summer participant list. And if I am making my dinner tomorrow online, well. . . hope she doesn't get mad with it coming in on several entries.

Ok, since the majority of you voting have said that you would like me to make a meal during the blogathon, that gives me the topic for that 24 hours, local food and family farms. So get your food and homesteading questions ready, and we will talk about everything from food preservation to growing your own, or vice versa and everything in between.

We will keep dinner simple. I will have to post every 30 minutes so my dinner will end up being made in stages. I don't expect anyone to keep up in real time, but if you do make the meal and post a picture in the replies for me, you will be in a drawing for a very cool crochet shopping bag made by a local business here in town. They are giving me one to give away, a $40 value people!

What are we making?

Mushroom ravioli in a light Alfredo sauce, With crescent rolls.

Simple, and can be made in stages. I realize that mushrooms are not in season, but you can generally find them local. I have a friend that grows his own. I am not one that worries about what is in season, if that was the case I would only eat chicken in the summer and beef in the winter. But with greenhouses and refrigeration, you can eat local and out of season.

For the mushroom ravioli you are going to need:

Pasta dough:
2 cups flour (about 350 grams)
2 large whole eggs

Filling:
1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water { I will be using sunflower oil to keep it local}
6 ounces baby portobello mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup cream cheese
1/3 cup grated Parmesan, plus extra for garnishing


Sauce
2 cups Whipping Cream
1 cup Parmesan Cheese, freshly grated
4 Tbsp Butter

For the crescent rolls;
2 tbsp. honey
6 tbsp. butter
1 tsp. salt
1 1/2 c. lukewarm milk
1/4 c. lukewarm water
2 pkg. dry yeast
4 c. unbleached flour


And since I will be up anyway, I will need to make the days bread, so if you want I will be making a Rustic country bread, goes great with jam. For this you will need. You will need a baking stone for this

Sponge;

1/2 tsp active dry yeast (not rapid rise)
1 cup water
1 cup bread flour
1 cup whole wheat

Dough;

3 1/2 cups bread flour
1/2 cup rye flour
1 1/2 cups water (room temp)
2 tbs honey
2 tsp salt
coarse cornmeal to sprinkle on peel {A flat, smooth, shovel like tool used to slide pizzas and yeast breads onto a BAKING STONE or BAKING SHEET in an oven.}

So get to shopping!And don't forget to pledge! We are inching ever so closer to our goal!

One thing, yesterday a few of you mentioned that if the world went to hell, that homesteaders would have it easier. I don't know how you see me, or what I do, but I am not a survivalist and am not doing this because of possible end of the world scenarios. If that happened, I would starve only a little more slowly than the rest of you.