In the kitchen

I had a hankering for chicken & noodles over the weekend. I had a chicken breast thawed, so before starting in on housekeeping Saturday morning, I made some Grandma Blocher-style egg noodles. They dried for a couple of hours whilst I cleaned house. Penzey’s Mural of Flavor seasoning makes chicken & noodles a real joy

Pickles

I am late to the lime pickles this year, but when Roger’s Produce had pickling cucumbers available last Saturday, I grabbed twenty pounds of them and started the nearly-annual process. Monday morning by 8.25 a.m. = 5.5 quarts. Another 5 or more will be cooked up on Wednesday morning. Many of these half-pint and half-cup

Sausage

I found some breakfast sausage in the freezer last week, a full pound of it from perhaps a year ago? So breakfast has included sausage patties these last few days. I also had a craving last week for Sugarfire, so made a trek there before a quick Costco run: The hash brown casserole was the

Market Wagon

During the pandemic-driven lockdown, I began using Market Wagon delivery service for home delivery of food and products from this geographic region. Among the purchases over the last two years: cheese, soap, bulbs for the garden, hot sauce, salsa, desserts, prepared meals, bread. And cream. And eggs. And lamb and beef and pork. And lots

Oops

It was a simple shake of the pint jug in which the cream is delivered. But ten minutes earlier I had taken off the lid to give the cream the sniff test, wanting to be certain that it had not turned. It hadn’t. And I sat the jug down and simply dropped the lid on

A teaser

I’m about to break my daily-posting streak, so I’ll post a teaser for later this week. From tonight’s cooking class: That’s halibut, cooked on a corn husk, with a spicy Malaysian-inspired marinade and a fiery dipping sauce.

Kitchen day

I spent a chunk of time on Sunday in the kitchen. And very happily so! First up was a couple of loaves of fresh ciabatta: While the ciabatta was on a long prove, I made some buttermilk fudge with toasted pecans: The fudge is incredibly good, with piquancy from the buttermilk and the bite of

Kitchen time

Recent cooking adventures have certainly turned autumnal., except for the French toast, which is a year-round treat. Can you tell how I like my bacon?

Macarons

A couple of years ago, I took a cooking class at Kitchen Conservatory where Margie taught us how to make macarons. I’m trying tomorrow. Here recipe and instructions are thorough! —

Happy-makers

In no particular order, and without this list being exhaustive, these things have made me happy in the last few days . . . .