Mom In Progress is back! (WATCH MORE HERE) → https://www.youtube.com/show/VLPL5vtqDuUM1Dnqiaj8uHrtqx_XXw_x1w9Z?sbp=QAE%3D
0:00 Introduction
1:37 Day 1
6:15 Day 2
10:45 Day 3
15:00 Day 4
19:15 Day 5
23:30 Day 6
27:00 Day 7
This week Hannah challenges herself to make every meal from scratch for an entire week — no boxed mixes, no shortcuts, no pre-made ingredients.
Cooking for a family is already a lot… but is doing it all from scratch actually realistic?
For more from Hannah and her family, be sure to follow her on Instagram: https://www.instagram.com/hannahlilywilliams/
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That intro made me laugh so hard 😂
As far as the bread crumbs (I’m a baker)- slice the brick bread into thick slices and “dry” them in the oven, then use a cheese grater to make the crumbs.
Edit- for onion powder, slice, spread far and wide on a baking sheet with parchment paper, and then slow and low in the oven and blend in a food processor.
I’ve had to get crafty on a budget millions of times lol.
We made fish cakes from scratch some years ago when cooking for some war reenactors. Not that we were trying to cook in an old way; we were just doing it at an old museum with only an old-timey kitchen. The way we got breadcrumbs without a food processor was to dry the bread out in front of the fire (we were cooking over this massive open stove that was so hot it burned a hole through the pan), then crumble the dried bread. If you have a cheese grater, I don’t image it would be too hard (we didn’t, so just used out hands). They went down great, and still to this day I’d say breadcrumbs made from actual bread are so much better.
Homemade mozzarella is just as easy to make and way more flavorful!
I feel like you made this harder than you needed to, but also your semi-home-made is better than Sandra Lee’s.
I had to watch ads every three minutes. This is getting insane.
I hope that you have more seasons, I miss wine mom too!