Sunday

Couldn’t decide on one thing to talk about tonight, so you’re getting it all –

  1. Yarn came in for this year’s sweater project!

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2. Multi-colored yarn is spun & resting on the bobbin!

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3. Chicken Florentine was a success!  The Italian-themed fiestaware was strictly a coincidence!20200119_185252

Nothing But Thankful

I was thankful this morning to wake up in a warm bed and hear the wind blowing outside.

I am thankful Xopher is my life partner.

I am thankful to live in a time and place where food flows like manna.  Especially today.

Xopher’s homemade pie crust of lard & whole wheat pastry flour, before & after filling… my gingerbread with its secret ingredient… and my holiday staple, let’s call ’em zucchini poppers.

 

 

Why Do I Follow Recipes?

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It’s six o’clock, I enter the kitchen and take out the recipe for black-eyed peas I had printed out – the source was “Forks Over Knives,” a vegetable-forward publication.  I begin slavishly following the directions because that’s how I roll.  I find myself spooning tomato paste and other ingredients into a pot of water and dried black-eyed peas that have soaked since last night.  Then I realize… tomato paste?  You’re not supposed to try to cook dried beans with tomatoes or anything acid!!!  They won’t cook!!!  Those IDIOTS.  Now look what I’ve done.

I let them cook for an hour, finding other stupidities throughout the recipe as I looked harder.  Why is there only salt at the end!?  What fat am I supposed to “grill” these onions & mushrooms in, anything!?  Etc.

The beans did pretty much cook, though they certainly weren’t creamy.  I took it upon myself to salt and spice everything in sight and add butter to the onion/mushroom thing.

No more stupid recipes!  Don’t I know how to cook by now?!

 

 

Doubling Down

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This was a couple of nights ago.  There are only five things on that plate:

  • Carrots from my garden
  • Kale from my garden
  • Pasta from Grand Isle, VT
  • Butter from Cabot, VT
  • Garlic from…  Sara.  “Blue Apron”  – so god knows where.

The beer is from our visit to Ellsworth, ME.

Doubling down on local food.