Anyone wish to guess what this weekend is brining to Chez Carter?
Ten pounds of pickling cukes means an early stove-call on Sunday morning!
I realized the other day that I have spent quite a few days of July abroad in recent years. Here are a few photos from July excursions to Europe.
Scenes from Montreal, Vienna, London and every one of the countries in the United Kingdom, Ireland, Stockholm, Antwerp, Prague, Berlin, Amsterdam, Florence, other points in Austria, and Paris. I think that’s it.
Travel was by jet, plane, car, bus, train, and bicycle!
Many of these adventures were with my friend Kevin Cherry, or with the choir from Grace & Holy Trinity Cathedral, Kansas City. I’m grateful to Webster University for the Messing Award that allowed me to spend three weeks in Vienna in July 2018 for curriculum development.
So many people are corona-baking. I am as well.
But I’ve started this year’s canning early, and am spending time over the stove every weekend.
In the past few weeks:
This weekend it’s been sweet pickle relish, from scratch (English cucumbers, onion, red pepper, garlic, salt, white vinegar, sugar, turmeric).
And a few quarts of my famous lime pickles.
I have been ordering produce from SunFarm Produce, a wholesaler who is selling to the public. Two days ago they delivered a $107 order, since the neighbors and I went together to place an order.
They had pickling cucumbers. I ordered 10 pounds.
I pickled. Simple.
But the homemade sweet pickle relish? Heaven! I could really learn to like this stuff. As usual, though, I’m giving most of it away.
(The photo is from previous pickling sessions.)
Salad of Boston lettuce, yellow pepper, marinated artichokes, and green onion, with a homemade creamy Parmesan dressing. Main of mushroom ragout on noodles, with a side of focaccia baked this afternoon by my next-door neighbor.￼￼
Dessert was raspberries in cream.￼￼￼￼
Dinner with friends on Zoom was a success.￼
For this 61st day of physical distance, I made some raspberry preserves, am working on homemade pasta sauce with fresh Roma tomatoes, and am thinking about homemade pasta too.
And I recorded a bit of Jerry Herman.
That’s five pounds of Roma tomatoes for canning, a bunch of raspberries for turning into preserves, three pounds of green onions (why?), a dozen limes, and a bunch of bananas.
I’m gonna be busy. And fiber-filled.
Back the menu-making for a couple of weeks before traveling again . . . .
Sunday, 9 June (sourdough day)
Homemade buttermilk biscuits with homemade jam and marmalade
I’m craving Tex-Mex for lunch
Chicken in a white wine/lemon sauce, couscous, salad
Monday, 10 June (make a vanilla cream pie)
Bacon and eggs and fresh sourdough toast
Ham salad and fruit
Dinner with my sister Beth
Tuesday, 11 June
Bacon and eggs and toast, fruit
Lunch meeting at the office
Brisket, Dauphinoise potatoes, salad
Wednesday, 12 June
Bacon and eggs, fruit
Ham on sourdough toast, fruit, pie
Brisket and such
Thursday, 13 June
Sourdough French toast, fruit
Leftover chicken, pie
Brisket, beans, and a cooked apple
Friday, 14 June
Sourdough French toast and bacon, fruit
Lunch on the run
Steak, salad, and pie
Saturday, 15 June
Sausage roll and eggs, fruit
Lunch with a former student at Southwest Diner
Brisket, beans, salad
Bacon, eggs, homemade bread
Meat loaf and salad
Lamb chops, new potatoes, green beans, lemon cake
Monday, 22 April
Bacon, eggs, grits
Meat loaf and stuff, lemon cake
Caesar salad, fruit
Tuesday, 23 April
Bacon and fried egg sandwich, fruit
Meat loaf, green beans, fruit
Taco salad, lemon cake
Wednesday, 24 April
Bacon and eggs as usual
Tuna salad sandwich, chops, fruit
The last of the meatloaf and salad, lemon cake
Thursday, 25 April
Usual breakfast, probably
Lunch with department chairs and Provost
Tuna salad sandwich on the way to Variety rehearsal
Post-rehearsal snack of lemon cake
Friday, 26 April
Southwest Diner breakfast
Cheese & crackers, oranges
Pasta and salad of some sort
Saturday, 27 April
Meals en route to/from State Music Contest
I had a former student email me about my lime pickles, and since they are now on my mind, here’s the whole deal:
This summer will bring more pickling, I assure you!
6.40 a.m. I bolted awake. Why? Who knows…..
I came home from last evening’s concert and made the enriched yeast dough for cinnamon & brown sugar babkas.
So this morning has been occupied at the kitchen counter, mixing filling and prepping the pans, rolling dough, twisting and prepping the babkas. They go in the oven momentarily.
I’ll post after they are finished and I have a photo to share.