my farmer as a farmer in ancient egypt
I woke up and got out bed. I was ready for another day out in the hot summer. I went to get my baskets to fill in with crops. Then I came back home to dress up. When I was done I went into the field and started picking up the crops. Some crops that I had to pick up where garlic, tomatoes, cucumber and onion. When I started to walk on the field it looked and felt peaceful. As I was walking more it sounded like a lot of animals, some animals were goats, chicken, sheep, pigs and cattle. What I like about being out in the field is that there is a lot of fresh air and I relax. Something that I don’t really like is that it gets really hot. What I like about harvesting and growing is that you are outside and you get fresh air and if you really think about it you are giving food to other families. In the morning it is usually medium temperature but in the afternoon it starts to get hot. When I am done with the crops I put them in a basket, then I go get a sickle to cut the grains.I put the grains in the basket such as wheat and barley then, I make sure the fruits and vegetables are ripened so I can put them in a basket. I take a break in the evening and eat bread, meat and beer. After that i went to the small house to make the butter. My hands really hurt and i was tired. Then my last thing i need to do is to gather a couple of nuts like almonds then i can go home. Then I picked a few and I went home. I got home and i changed to go to sleep.
Ancient egyptian recipe
INGREDIENTS:
- 5 slices bacon
- 5 medium russet potatoes
- 2 tablespoons oil, divided
- 1 tablespoon butter
- 5 ounces kale
- ¾ cup almonds or pine nuts
- 1 handful basil leaves or other herbs
- 1 cup cooked chickpeas
- ¼ cup olive oil
- ¼ cup shredded Parmesan cheese
- 2-3 cloves garlic
- ½ teaspoon salt
- 1 cup any kind of shredded cheese
DIRECTIONS:
- BACON: Fry the bacon until crispy. Transfer to a paper towel lined plate. When cool enough to handle, crumble or chop the bacon into small pieces. Set aside.
- POTATOES: Preheat the oven to 400 degrees. Wash and dry the potatoes. Rub or brush them with 1 tablespoon oil. Place on a large baking sheet and bake for 40 minutes. When they're cool enough, slice the potatoes in half, scoop out most of the flesh (use for another recipe - yay mashed potatoes!), but leave a little bit attached to the skin to help them hold their shape. Melt the butter and combine with the remaining tablespoon oil. Brush the insides and outsides of the skins with the butter/oil and bake for another 5-10 minutes, skin side up, until nice and crispy.
3. KALE: In a food processor, pulse the kale, nuts, herbs, chickpeas, olive oil, Parmesan, garlic, and salt until smooth
4. ASSEMBLY: Fill each of the potato skins with the kale mixture. Top with crumbled bacon and cheese. Bake for 5-10 minutes until ooey-gooey melty and delish. Sprinkle with extra bacon or herbs before serving to make it extra fancy.
4. ASSEMBLY: Fill each of the potato skins with the kale mixture. Top with crumbled bacon and cheese. Bake for 5-10 minutes until ooey-gooey melty and delish. Sprinkle with extra bacon or herbs before serving to make it extra fancy.