In a few months we’ll be putting together a cake for a party, and a lemon cake was requested. One that is very lemony, with a lot of frosting. Since this is a special occasion, we’re going to be testing, testing, testing over the next couple of months, trying to get the flavors right, the size right, and texture right, so you’ll be seeing a few posts with our test cases.
Not only did we get several types of greens, this week we also picked up humongous oranges. After all, winter is the time to pick citrus and we’re glad to get it. While we buy citrus at the store, we’ve been lucky enough over the years to get fresh citrus fruits (we’re still disappointed that a local fruit stand shut down a couple of years ago — they had the best fruit) and there is a difference, just as with vegetables.
This week, we picked up:
- Pecans (1 basket)
- Oranges (2)
- Quelites (1 bunch) traded for more oranges
- Salad mix (1 bag)
- Siamese dragon mix (1 bunch)
- Rapini (1 bunch)
- Red potatoes (4)
- Chinese cabbage (1 bunch)
We know we refer to our weekly downtown walk a lot, and that a number of recipes come from wanting to bring something down for the other volunteers whenever we’re helping out. Last night, we decided on what we’re calling Mini Mint Milano Cookies, or MMM Cookies for short. It just so happens that our weekly walk also has the initials MMM, so we figured that was appropriate.
This past Saturday we were looking for something to make for dinner. Something that used potatoes. Plus, we had some mushrooms sitting in the fridge that needed to be used soon, so we typed “mushroom potato recipe” into Google, and saw this New York Times recipe for Wild Mushroom and Potato Gratin. A quick check of the ingredients showed that we were set, so it got put on the menu.
Bread-baking day was a bit delayed by our most recent trip. It’s not too big of a deal; we fed the starter right before we left, froze the wheat berries (for grinding) the day we got back, and started the dough the day after. But, that did mean we’d be baking late on Thursday, the night we usually get dinner on the town. Since we’d eaten out a lot while we were on vacation, we decided to have a meal at home, after we ran a few errands and stopped in for happy hour at our favorite watering hole. During that time, we’d be letting the bread dough proof.
We’d just gotten back from our trip, and, as usual, our refrigerator was pretty much empty. We like to clear out a bunch of food before we leave and avoid those wilted, limp vegetables upon our return. Of course, that can leave us with a challenge: what to make for dinner.
Okay, let’s get this straight from the beginning: if you’re going to make one recipe from this blog, this is it. And, no cheating. Make it exactly as we describe, because it’s perfect. Eating these will change your life, or at least make you think that you can make some really, really fantastic food, from scratch.