Red-fleshed plums, donut peaches, blueberries, sweet yellow cherries, shishito peppers, lion's mane mushrooms, boneless pork shoulder, red raspberries, hot-and-spicy oregano plant, Texas tarragon plant, lovage plant (free!), garlic cheese curds, pint of chocolate mik.

Max's Degrees the spice company was there with new blends, and will be back on August 20th, so I might make it a point to go to the Takoma Park market then. For right now, I'm going to make some Korean cuisine for work lunches this week, and plan on making the pork shoulder tomorrow (or Tuesday, if takes longer to thaw in the fridge).
I finally put up the mixed-stone-fruit jam. It's about half sour cherries, with the rest being shiro plums, donut peaches, and nectarines, with a bit of lemon juice. I had enough left to put up about 3/4 cup in the fridge, so I'll try it tomorrow on waffles or something. I expect it will be nicely tart.

Oh, and yes, today is the 10th of Thermidor -- on this day in 1794, the Reign of Terror ended with the execution of Robespierre.
I got my hair color touched up and my ends trimmed after work today. I should not find the student hairdressers as cute as a basket of kittens, but they are -- mainly because of how enthusiastic they get.

For example, the woman who was working on my hair kept exclaiming about how much I have -- it's both long and dense -- and how far it extends down my nape, which she noticed because I maintain a severe undercut. She also called my hairline 'crazy', but in an affectionate way; it definitely make it a challenge to overdye my temples, which are almost completely silver now if I don't dye my hair. Also, she's probably the first student there who didn't blink when I said I wanted my undercut at zero. It'll be back by Friday, and shaving it to the skin only makes sense in our near-100F weather. It was nice to meet someone who trusted that I knew my own hair.

I do wish I had a job where I had no chance of encountering clients -- I really want to dye my hair burgundy again. It was an awesome color on me.
I went with [personal profile] fabrisse, [personal profile] greenygal, and A Person Without A Psuedonym to see Dunkirk today.

I highly recommend it, especially if you can see it in a dedicated 70mm screen. There are deaths -- it's a war movie -- but gore is actually fairly minimal. The tension, otoh, is intense. Hans Zimmer scored the movie with the recurring motif of a ticking watch, and even when you can hear the watch, there's a relentless rhythm under the score. And when there's no score, it's usually because the music is replaced with something awful, like the screaming of a Stuka bomber.

The movie is surprisingly short -- just 106 minutes -- and has three intertwining sections: The Mole, about the soldiers on the beach and the mole which is the only way of loading soldiers onto the big ships, as there is no harbor they have access to and loading from the beach would require ships with a draft of three feet or less; The Sea, about one of the Little Ships of Dunkirk; and The Air, about an RAF pilot.

I do suggest you go with someone whose hand you can grab, because as I said, the movie is intense.
Pita, spanakopita, mixed tomato-cheese handpie, olive bread, melomakarona, mango donut peaches, regular peaches, shiro plums, blueberries, yellow sweet cherries, a half-gallon of Mocha Moo, cheese curds, 3 lb of ivory and purple bell peppers , and spicebush (now called 'sorghum', because no one knew was 'spicebush' was) vinegar.

I made blackberry preserves and cut up the fruit for mixed stone fruit jam -- about half sour cherries, the rest plums, nectarines, and donut peaches -- to cook up tomorrow.
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.
.

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