Tag Archives: #ImAChef

#TBT: July abroad

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.

Canning

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:

  • Two batches of blackberry preserves
  • A batch of raspberry preserves
  • Harissa
  • Chermoula
  • Passionfruit curd

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.)

This week’s menu

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

Grocery list:

  • Brisket
  • Lard
  • Potatoes for fries
  • Apple
  • Chicken
  • Yogurt
  • Tonic water

This week’s menu

Easter Sunday
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
Usual breakfast
Meals en route to/from State Music Contest

Sunday morning

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.