(I love me some Gilmore Girls, but how can there not be a GIF of Thomas Jefferson/Daveed Diggs singing this?)
I’m back from our week in Maine—yes, it was gorgeous, yes, my husband and I ate plenty of seafood, and no, my kid didn’t drive me *quite as crazy as I anticipated. Though he did refuse to so much as taste the perfectly lovely fried haddock I ordered from our favorite shack. What’s new with you? Tell me how things are going with cooking, with back-to-school, with anything!
we're in the 4th week of virtual school, and all my summer patterns are out the door. floundering a bit, but am giving myself grace and frozen entrees. I'm really grasping for a rhythm of what works, especially at the end of the day when we're all just *done*.
I picked up a big box of tomato seconds from my local produce market late last week, so I held off my back-to-school panic by canning and freezing things! Today is the second day of going to school online and (knock on wood) it’s working for us so far.
Aside from eating *all* the end of summer tomatoes and zucchini, we’ve been finding all the different things on which we can put that green sauce from the Peruvian chicken recipe. So good and so addictive- YUM!!
Tomorrow, hopefully, my new fridge arrives. We've been making do with a smallish one (10 cu sq ft) for over a month (which included a week with no power at all). Tomorrow I will have approximately 28 cu sq ft of beautiful fridge space. I'm already planning a giant Baldor order for Friday. No more taking half the fridge stuff out and putting it on the floor to get the one thing in the back.
So, What'd I Miss?
and now I’m signing “What did I miss”
we're in the 4th week of virtual school, and all my summer patterns are out the door. floundering a bit, but am giving myself grace and frozen entrees. I'm really grasping for a rhythm of what works, especially at the end of the day when we're all just *done*.
I picked up a big box of tomato seconds from my local produce market late last week, so I held off my back-to-school panic by canning and freezing things! Today is the second day of going to school online and (knock on wood) it’s working for us so far.
Aside from eating *all* the end of summer tomatoes and zucchini, we’ve been finding all the different things on which we can put that green sauce from the Peruvian chicken recipe. So good and so addictive- YUM!!
Welcome back! We have had fridge trouble all summer but I think we are through the worst of it. Hoping not to have any more spoiled food!
Tomorrow, hopefully, my new fridge arrives. We've been making do with a smallish one (10 cu sq ft) for over a month (which included a week with no power at all). Tomorrow I will have approximately 28 cu sq ft of beautiful fridge space. I'm already planning a giant Baldor order for Friday. No more taking half the fridge stuff out and putting it on the floor to get the one thing in the back.
We did a giant fridge clean-out on Labor Day. Goodbye, sourdough starter! Farewell, unlabeled pesto-type-thing! Ew that was "use by Feb 2019"!!