Clear skies from early morning inspired me to see how much food i could cook in the 2 sun-ovens today. 1. Heated 2 qts milk to make yogurt; 2. roasted 3 1/2 lb chicken stuffed with yard-long beans, oregano & lemon grass, resting on bed of lemon verbena & zucchini from garden ; 3. baked rice pudding (rice left-over from Chinese supper); 4. baked zucchini cornmeal “breads” wrapped in banana leaf from jimmy’s tree; 5. roasted taro roots. Between 9:30 – 4 pm.
zucchini batter: flour, cornmeal, raisins, cinnamon, nutmeg, zucchini, bp, bs, milk, ground flax seeds blended w/ water for egg sub.