Eating on the edge

My pantry is generally well stocked and we are eating our way through it. This week was a little iffy. I opened a can of sweetened condensed milk that expired in 2017. It was tanner than usual but seemed fine in my coffee. I froze some with a batch of yogurt that had failed and called it ice cream.

Today I opened a jar of peach jam from 2018. Lid was sealed, delicious.

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I have been making all sorts of bread; I may have recreated the soy linseed bread that is sold as a mix in Australia but is impossible to buy here. White bread, english muffins and yesterday, no knead bread.
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Soil sprouts are doing well indoors and I added some to lunch.
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Polenta in the instant pot, is easy, creamy, cheesy, and delicious! This recipe alone makes the instant pot worth its weight.

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Yesterday was a trifecta. The aforementioned bread, apricot almond scones and apple pie.

Since I have a lot of root vegetables, potatoes and carrots are often on the menu. The other night was gnocchi in a butter herb sauce. Made half a batch and froze half of that batch. Well worth it and only used 2 potatoes. Plus they are fun to shape over your thumb with a fork.

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I have an old mixmaster from the 1970’s ( I found the same one we used on Deal Island on eBay) and have souped it up with many accessories. I use it to bake cakes and cookies, juice oranges and for the first time I made a batch of chicken sausages with the grinder. I was intimidated before I started but it was easy and fast. What I did not have was a sausage stuffer, although I had the the casing from a local grocery that sells it during hunting season. A stuffer is on the shopping list. I spiced it up for breakfast patties and they were great.

Tim has a mouth full of sweet teeth, which takes a lot of baking to satisfy. I made cinnamon buns for easter, 8BA1C499-C93F-41A3-ABF1-C7245F4579CBchocolate chip cookies, coffee cake (again from a less than satisfactory batch of yogurt), stovetop vanilla custard ( a recipe from my daughter who is the newest cook in the family since she has been home – in DC).

Dinner sometimes suffers when I have exhausted my cooking mojo with desserts and the like. This weekend it was hotdogs (uncured, thank you very much) and last night French toast. Latvian piragis have been requested, maybe tonight.

On a more serious note, I am grateful for what we have and worry about the long term economic effect for others. So far I have contributed to two local food banks, and if you are able, I encourage you to do the same in your community.

3 thoughts on “Eating on the edge

  1. wonderful food coming out of your Kitchen! Yes, we have contributed locally too.
    Your comment about stove top vanilla custard brings to mind my childhood in KY. At Christmas my Grandfather would stir for hours a Army mess size pot of gallons of what in Kentucky is called Boiled Custard. It is to drink not the more solid custard you think of in Nan’er Pudd’n. It would be stored on the screen porch for just the right temperature. At the table one could put vanilla in or in the words of my Gmom, “the other stuff”. In KY that was Bourbon–to which that word would never leave her mouth.
    Stay well!

    Like

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