I’m really looking forward to Thanksgiving this year. It’s been a rough few weeks for everyone (at least everyone I know) and I’m looking forward to an afternoon and evening of seeing family and sharing food. Being the good foodie that I am, I’m putting together a lot of dishes (hint: understatement of the year). My mother-in-law asked if I could cook up some delicata squash, which is a new variety. You don’t have to peel it and it can be cut into rings. Since I have squash and more squash from my farmshare, I’ve decided to make another squash dish, one that combines a number of different varieties. Since winter squash bakes down to a mash, they’re easy to combine and then season. Butter, salt, pepper, brown sugar, cinnamon and – my favorite touch – a healthy sprinkling of fresh sage. Perfect!
I’ll also be bringing some appetizers, including one that takes a day to prepare. It’s a layered creation and needs time to take to the mold and present. Other than that, it’ll be cheese and crackers. But the culmination of my literary endeavors will be the Indian pudding. Anyway you make it, it’s a pain in the ass but really, really delicious. It’s made primarily with corn meal and molasses. I’ve usually prepared it with a double-boiler, but recently found a New York Times recipe that skips that step. I can’t wait.
I got a free pumpkin pie as a benefit of my membership in my local CSA (i.e., farmshare). My sister-in-law is bringing one, though, along with an apple pie so I’ll save mine for Christmas.
Eating, watching snow, visiting friends, drinking hot beverages and Christmas present-making or shopping, depending on the contents of my wallet. I can’t wait!
Actually, the sink is here, standing in a huge box on our front porch. The faucets arrived yesterday. There are shiny brass handles on our new cabinets and the counter top folks are coming Tuesday to measure the room for their lovely, polished granite.
It really does look a whole lot snazzier with the gold handles. The kitchen crew is still here, hard at work adding more cabinetry and setting up the alcove for the refrigerator. Our appliances are coming on Tuesday. We’re not sure when the flooring will be coming in. Soon, I hope.
I’m really sick of microwaved and crock-potted meals. I’m filled up to my eyeballs with raw salads and have no idea how I’m going to cook green beans without a stove. Maybe I’ll dump boiling water from the kettle over them to blanch. It’s something, at least. I’ll be leaving town for a few days to visit my family in upstate New York and I wonder if the kitchen will be done by then or if the hubby will be left on his own with the microwave for the weekend.
We’re back to washing dishes in the basement, since the temporary sink has been replaced with cabinetry. It’ll be beautiful when it’s all done – no doubt about it – but the wait is killing me! Good thing my office is air conditioned.
I picked up a ginger limeade at the farmers market this afternoon. Ka-pow! That was one hefty drink. They must have ground a whole ginger root into that cup. The first sip nearly took the top of my head off.
I’m not objecting, mind you. I love ginger beverages, particularly when they’re home-made. I’m nuts about ginger ice cream, too. I just wasn’t expecting it. I am quite refreshed, though.
Summer is in full bloom. The farmers markets are open and selling their goods as fast as they can get them out of the trucks.
This beautiful salad came mostly from my farm share, which we’ve been picking up for some time now. Basically, you get a basket full of whatever vegetable is ready to harvest. The last few weeks we’ve gotten a lot of beets, arugula, lettuce, zucchini, green beans and more. They throw in some eclectic stuff, too, like Daikon radish and kohlrabi. The corn’s in, too, although the tomatoes are very late this summer. I’m hoping the harvest comes in soon!
The farmers market also has luscious produce, in addition to a bunch of other items that have popped up in the last few years. We have local cheeses, smoked fish, beef, fish and chicken. There are flower vendors. There are also a few bakeries around for bread and pastries and even a wine maker. It’s a busy little place and I’m glad I can walk there from home.
Easy, fast, delicious. Greek pasta with spinach and feta cheese.
All you need is a can of tomatoes, canned white beans, spinach and feta cheese. I added fresh basil, oregano and garlic. Dump a large can of chopped tomatoes into a frying pan, add the herbs, garlic and beans and cook for ten minutes. Wash and chop 10 oz of spinach and add. Cook another 10 minutes. Serve with crumbled feta on top of chunky pasta.
Good and sans meat.