Anyone interested in seeing Dunkirk at the AFI on Sunday, a group of us are going to see it at 12:30. Drop me a comment here, and show up at the theater at noon, and we can eat and discuss the movie afterwards at one of Silver Spring's eateries.
I went with [livejournal.com profile] ipleasance and [personal profile] greenygal to IKEA today, and finally used the gift card my sister gave me for Christmas 2015. I got two KALLAX units, which I now have to put together, but which will give me a whole lot more shelf space when I'm done.

The last hour or so there I just hit a wall of 'too many people, too hot, here too long', so I'm going to finish eating a round of the Greek bakery's pita and go sleep. I have to be on point tomorrow, since I'm the only person working in my sub-department, now that the permanent employee has gone on her month-long vacation overseas...
A pint of blackberries, a pint of blueberries, a pint of shiro plums, a quart of mango doughnut peaches (my favorite!), a pint of shishito peppers, garlic cheese curds, dill & garlic quark, herb roasted beets, olives in honey, pita bread, tiropita, seasonal Greek stuffed bread, batard of whole wheat bread.

I've finished up the peach butter I started last night -- I was so tired I had to put it in the fridge and finish this morning -- and I'm planning on making blackberry jam this week. I'll probably make kimchi stew to take for lunch this week, as it's pretty easy and I do have fresh shishito peppers...
There's a catered picnic at work tomorrow, with an invite to bring a desert. I'm making clafoutis with the leftover cherries I have because it's an easy dish to make and it would be an alternative to the 'everything is chocolate' that seemed to be characteristic of the desert sign-up sheet.
I got two more peanut plants a week ago and planted them. When I checked them today, the leaves had been eaten all the way to the stems -- something in the area really likes peanut leaves.

I'm not sure if I suspect the bunnies or not -- we definitely have rabbits here, little cottontails that are about the size of guinea pigs -- but caterpillars are also a possibility.

There's a cookout with potluck deserts at work on Friday. I'm debating bringing honey cupcakes or cherry clafoutis -- either way, a non-chocolate desert would probably be a welcome alternative.
Black Raspberry Preserves, from Preserving by the Pint by Marisa McClellan.

Ingredients )

Directions )

Yield: 2 quarter-pint jars. Except I had 3 cups of black raspberries, so I got 3 quarter-pint jars by making the recipe half again, and still had enough left over for 4 oz of fridge jam. That's all right, I'll eat it on waffles tomorrow.

The author of my cookbook suggest this recipe would work for any delicate, expensive berry -- red raspberries, blackberries, salmonberries, etc. I'll keep an eye out next week for more wineberries -- and very occasionally mulberries show up -- and try it again.
7lb freestone peaches, 5 nectarines, half-pint of wineberries, pint of sweet cherries, pint of blueberries, pint of methley plums, a bottle of persimmon vinegar, a bag of mixed greens, and a flowering succulent to put in one of the hanging baskets I have.

The peaches need another 2 or 3 days before they are ripe enough to make into peach butter, so I'm going to set some beans to soak and try making enfrijoladas again. I don't have the queso fresco or the avocado leaves, but I can use the cheese curds I have if I don't feel up to walking to the grocery for queso fresco. Also, since I'll mostly be taking it to work for lunch, I can pick the cheese up on my way home Monday. Maybe get some mascarpone to mix with the wineberries, too.
Oven-Roasted Peach Butter, from Food In Jars, by Marisa McClellan

Ingredients )
Directions )
Yield: According to instructions, 3 half-pint jars. Today, 2 half-pint jars and 1 quart-pint jar.
Cheese curds, half-gallon of Mocha Moo, quart of milk, pint of cream, 5.5 lbs of peaches, 2 quarts sour cherries, pint of blueberries, half-pint of gooseberries, half-pint of red raspberries, quart of jalapeƱos chiles, 9 oz of garlic scapes, pint of snap peas, tiropita and pita.

I may make a traditional sour cherry clatoufis sometime this week... but I definitely think I should get a group together for half-priced pizza on Monday, as no one will have work on Tuesday.
Blueberry Chipotle Ketchup, from Saveur, August 2013

Ingredients )

Instructions )

Yield: 3 cups, according the recipe. Today: 3 half-pint jars, 1 quarter-pint jar, and a container for the fridge.
Sour Cherry Jam -- from Food in Jars: Preserving Food in Small Batches Year-Round by Marisa McClellan

Ingredients )

Directions )

Yield: 3 pint jars -- or 2 pint jars, 2 half-pint jars, 2 quarter-pint jars.
Tags:
Batard of sourdough, cheddar scone, lemon bite, 2 quarts of sour cherries, 2 quarts of red sweet cherries, 1 pint of yellow sweet cherries, 3lbs of blueberries, 2 pints of black raspberries, 1.5 lb rhubarb bag of spring mixed greens, pint of fingerling potatoes, spring cheese, mixed milk morbier cheese, 2 hardneck garlic bulbs, pint of apricots,
Sweet Cherry Ketchup/BBQ Sauce -- from Saveur, 28 August 2013

Ingredients )


Instructions )

Yield 3 to 4 half-pint jars; I got 3 half-pint jars and 1 quarter-pint jar today. [personal profile] ellen_fremedon informs me that this is excellent on tofu as well as meat.
Tags:
Spanakopita, roasted olive bun, mixed herb bread, beet confit, pita, fresh fettuccine, spinach & cheese ravioli, eggplant ragu, quart of Mocha Moo, pint of cheese curds, spinach empanada, bluefish empanada, 2 bottles of hickory vinegar (made from shagbark hickory, the same source for hickory syrup).

I'm going to make Sweet Cherry ketchup this afternoon; I've got a six-at-a-time cherry pitter to help with that. Hopefully, the hickory vinegar will give is a nice finish that will make it into an interesting barbecue sauce.
I made Strawberry Vanilla Jam tonight, with limes instead of lemons... because the store didn't have organic lemons. If I'm going to put zest into a food, I prefer that there's no chance of pesticides going into the food.

Anyway, the yield was 2 pint jars, 2 half-pint jars, and 2 quarter-pint jars of strawberry vanilla jam... one of those pint jars will go to the Ag Fair, but the rest..? Will get distributed at whim, probably. I have promised [personal profile] texasgrandma that I will label anything else I send her, instead of sending mystery ketchup, but that's all.
BeauSoleil will be performing at the Millennium Stage on Tuesday, June 27. I'd love to meet up with other fans for the show and have dinner afterward, probably at BeefSteak (vegetarian friendly). They are performing at Millenium Stage as a collaboration between the Kennedy Center and the Smithsonian Folklife Festival.

Speaking of the Smithsonian Folklife Festival -- June 29-July4 and July 6-9 -- this year is the 50th anniversary and they're focusing on Circus Arts! Also 'On the Move' and '50 Years, 50 objects'. But I'm definitely going for the circus!

Let me know if you're interested in either event (or both!) and we can arrange to meet up.
Batard of sourdough, chicken empanada, tamale del elote, 2 quarts sour cherries, 1 quart yellow sweet cherries, 1 quart strawberries, 1 pint apricots, 1 pint blueberries, 1 pint snap peas, and a pork tenderloin (aka pork fish).

Yesterday, there were peaches (!!!) at the market, and today there were apricots. I think everything is going to be weeks early this summer.

Currently, I'm macerating strawberries to make jam tomorrow -- I'll need to go shopping for organic lemons as I'm going to zest them, and pick up ginger for the cherry ketchup. I'll marinate and cook the pork later; I might make a sweet potato to go with it, especially if I'm going to eat if for lunch at work tomorrow.
Quart of mocha moo, pint of cheese curds, 3 dry quarts of red sweet cherries. They had some of the yellow sweet cherries, but no pie cherries -- either they're not in yet or they sold out before I got in.

I'm planning on making sweet cherry ketchup and some other sauces and entering them in the county fair this year -- I've already got jam that I could enter, so it'll be fun. I could do a 'selection of five pickles, relishes, or sauces' or 'selection of five jams/jellies' for the Home Arts -- Department 41, Food Preservation division.

I also might enter the Kraken Knuckles I am making for [personal profile] fabrisse in the Adult Gloves, Colorwork division, and either the orange gloves I made for myself, or the purple gloves I made for [personal profile] greenygal for Adult Gloves, One Color or Yarn, if I can find the buttons that were supposed to go with them and actually sew them on...

And in the very unlikely event I get my Fox Paws done, I am damn well entering it into competition because that pattern is ridiculous... gorgeous, but ridiculous.
I tried making enfrijoladas last night -- pretty good, but I did skimp on the amount of bean broth to add, so next time I'll have to trust the recipe more. On the other hand, it cooks up very quick if you have fresh beans to work with and is very tasty even if you don't have avocado leaves or Mexican tarragon; a half-cup of Midnight Black Beans cooks up to a full cup easily. I will make it again.

I've been looking at Zenni Optical as a possible solution to me getting new eyeglasses -- I can get a pair of progressives and and a pair of distance glasses with detachable sunlens for about $200 total. I'll just have to wait until I actually have a few weeks pay to order.

And speaking of pay, I'm set to start work Thursday, which should be somewhat cooler than today, which was just under 100F. This is going to be a miserable summer, if we're already getting this kind of heat. I'll be sure to bring a water bottle with me to work so I don't dehydrate in transit.
The wheel came off [personal profile] ellen_fremedon's grocery cart again today. I think it's not repairable -- or not permenantly repairable, as the wheel keeps coming off when I'm using it. I going to look at replacement option on Amazon -- the particular model is available, but there are a lot of other options too -- but I could just go back to using my pack-basket. It's just that would be pretty miserable in the summer, since it looks like this summer is going to be scorching.
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