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Aug. 18th, 2003
I did not get nearly as much done as I had hoped, this weekend. I went to Target and acquired things with which to organize the spice cabinet still further, so I can put away the spices I bought at Penzey's, so I can get another grocery bag out of the kitchen. And I bought darker foundation, because I still managed to get something of a tan, however light, and my current foundation isn't dark enough. I bought an alarm clock, which Iniki has already batted off the nightstand once. I did not get the nifty atomic-sync clock that gets the radio beacon from Fort Collins and thus is never wrong, because it was very large (although the travel one was quite small) and there is only so much room on my nightstand. It shows no signs of senility thus far, which is good.
I did not manage to bake a cake for class tomorrow, so I will have to do that tonight. I did manage to run a load of dishes, and I did manage to get to the farmer's market again. I bought beets, and zucchini (larger ones, this time), and lots of nifty peppers. Swiss chard. More patty-pan squash. And blueberries. And three green tomatoes to fry. And some really evil chocolate chip-banana bread from Breadsmith's. We made stuffed vegetables on Saturday night with some of the lovely veggies that I got at the farmer's market. And we cooked breakfast on Sunday--bacon and waffles with blueberries. The berries are now down in the freezer being frozen, eventually they will become muffins.
I went through several cookbooks last night while I was having not-quite-heat-exhaustion, and found things to do with veggies. Curries and other tasty preparations for eggplant and zucchini and potatoes and swiss chard. A thing with tempeh and spinach and Thai basil, which will have swiss chard instead of spinach. A beef and eggplant curry. Vegetable tempura. A number of just-eggplant dishes. A thing that involves eggplant and something else that uses the little round green eggplants.
The stuffed vegetables: pork sausage (one package regular and one hot italian), about a cup of bread crumbs and milk to get them all nice and squishy, an egg, a bunch of grated Asiago cheese, some diced eggplant, a few diced Roma tomatoes, and minced onion, diced zucchini, and garlic all sauteed together. For spices I put in thyme, cinnamon, pepper, salt, nutmeg, and sage. We stuffed some portobello mushrooms, a yellow summer squash, a small eggplant, and a bunch of green peppers. Baked at 350F until the stuffing was done (started with raw sausage), which might have been too long for the peppers but was just fine for the mushrooms and eggplant. The eggplant haters (Mikey and David) couldn't tell there was eggplant involved in the stuffing at all. You have to use a baking pan with sides because the veggies release a bit of liquid while they are cooking.
I did not manage to bake a cake for class tomorrow, so I will have to do that tonight. I did manage to run a load of dishes, and I did manage to get to the farmer's market again. I bought beets, and zucchini (larger ones, this time), and lots of nifty peppers. Swiss chard. More patty-pan squash. And blueberries. And three green tomatoes to fry. And some really evil chocolate chip-banana bread from Breadsmith's. We made stuffed vegetables on Saturday night with some of the lovely veggies that I got at the farmer's market. And we cooked breakfast on Sunday--bacon and waffles with blueberries. The berries are now down in the freezer being frozen, eventually they will become muffins.
I went through several cookbooks last night while I was having not-quite-heat-exhaustion, and found things to do with veggies. Curries and other tasty preparations for eggplant and zucchini and potatoes and swiss chard. A thing with tempeh and spinach and Thai basil, which will have swiss chard instead of spinach. A beef and eggplant curry. Vegetable tempura. A number of just-eggplant dishes. A thing that involves eggplant and something else that uses the little round green eggplants.
The stuffed vegetables: pork sausage (one package regular and one hot italian), about a cup of bread crumbs and milk to get them all nice and squishy, an egg, a bunch of grated Asiago cheese, some diced eggplant, a few diced Roma tomatoes, and minced onion, diced zucchini, and garlic all sauteed together. For spices I put in thyme, cinnamon, pepper, salt, nutmeg, and sage. We stuffed some portobello mushrooms, a yellow summer squash, a small eggplant, and a bunch of green peppers. Baked at 350F until the stuffing was done (started with raw sausage), which might have been too long for the peppers but was just fine for the mushrooms and eggplant. The eggplant haters (Mikey and David) couldn't tell there was eggplant involved in the stuffing at all. You have to use a baking pan with sides because the veggies release a bit of liquid while they are cooking.
