17 weeks? OMG…
The result looks sideways but rather tasty.
I really hope that whenever we finally get started on the house that’s like for ALL of it not just the kitchen. Which reminds me we have to meet with the kitchen guy (uncle of a friend) again to take a look at the actual room the kitchen is supposed to go into.
Too hot for a taste test still, but it seems I’ve still got a knack for stretching dough. (Please excuse my gnarly oven window!)
Is that pesto? OMG I want this pizza! Now. Hand it over!
Runs off to make pizza dough…
A contrast on how two photos can look utterly gross and yummy…
Tomato paste freezes really well. Dab it out ny the spoon on wax paper, freeze it, and then put it in a zip bag. Pull a lump out when you need one.
I just buy the tubes. They’re expensive compared to the amount of paste you get but keep forever in the fridge and are great for the little bits most recipes call for - and if you shop at Trader Joe’s, their tubes are like $1.50 or $2 or something versus $4 for the main brand most places sell, otherwise identical. A tube will often last me 6-8 recipes, maybe more. So the cans are cheaper per volume but IMO only actually worth it if you need most of a can’s worth.
I buy the tubes because they are the most readily available delivery system, but have the opposite problem: one sizeable ragù uses most but not all of a tube.
Today was goat water. Sorry, no pictures, i did the work in breaks from work, and ‘forgot’ to bring a phone up to the kitchen.
Salt and pepper goat, toss in oil. Brown goat, simmer with a bouquet garni for a couple hours, then sautee some onions and garlic, add to pot. Cut up a breadfruit, sautee briefly, add to put. Yams, you can guess. Green (not ripe!) papayas, if you can get them. (I couldn’t) Add a couple whole peppers. (I use carolina reapers. Your taste may vary…) simmer for a while (another hour or two). Make a dark roux, add to pot (you could probably just use gravy master…) Cook some more. Remove bouquet garni and peppers. Serve with good hot bread, or make some dumplings.
Last weekend tempura zucchini fries, and salt and pepper shrimp. I used Korean kombucha in the batter for the tempera. It was interesting, maybe a little bit more crispy.
That looks yummy. Love salt and pepper shrimp
Smoked — maybe barbecued? — chicken.
I smoked some duck breasts last week for a dinner my sister made for some friends of hers who were visiting. It got sliced very thinly and combined with home -made duck confit and greens from our garden to make a duck salad that was accompanied by potatoes baked in duck fat. Home-made chicken-liver paté and crostini before, summer fruits in champagne-and-lemonadefruitjuice jelly to follow. But no photos.
Fudge!
Clockwise from top left:
I would eat all of that in one sitting, even if it meant sure death (and, let’s be honest, it might)
That’s several kilos of fudge, so I’d be surprised if you could make it through all of it in one go without serious gastric distress…
Isn’t “Serious Gastric Distress” just another way of saying “Christmas?”
No, “Serious Gastric Distress” is the name of my punk band
Didn’t you guys change your name to Airborne Toxic Event? 
Toxic Megacolon?
Do you do a version of “do they know it’s Christmas “?
