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Thursday: phone call, walks
Jun. 16th, 2022 11:00 pmMy Friday phone call moved to Thursday, which is perfect, because I have a hair appointment on Friday.
I did a ton of cooking. Basically, I thought, you know, there’s a bunch of vegetables in the drawer that probably need to be eaten. Let’s go see what they are.
There were baby bok choy or some other veg very similar to bok choy, There was choy sun (leaves), bopak bok choy, and giorgione chicory. The chicory got an italian style treatment (bacon fat, balsalmic vinegar, green garlic). The choy sun and bok choy got a Chinese inspired treatment (bacon fat, soy sauce, ginger, and part of it got garlic as well. Obviously, I separated crunchy from leafy, and cooked the crunchy first and added the leafy after. I’ve already had the chicory, with mushrooms in red sauce over gnocchi and it was excellent. I’ll probably have the choys (probably not a word) over rice tomorrow for lunch.
And then, after cooking a lot of bok choy and other greens, I looked at the 5 quarts remaining from the 8 quarts of strawberries A. and I picked on Sunday at Tougas. I thought, you know, those are not going to be good for eating fresh for much longer. So I picked out a quart of really nice ones, and I turned the rest into strawberry cobbler and strawberry sauce. The 3 jars of sauce are in the fridge. Half the cobbler is in the fridge; the other half is in me or R. The topping turned out amazing. I totally free-styled it, and am very happy with it; of course, that means I can’t give detailed directions. HOWEVER!
3/4 C white flour (I know! I never do this)
3/4 C white sugar (extra with sauce on top the same)
Cinnamon
Oil
Water
Baking powder
Basically, I poured oil, then forked until I got crumbs. I sprinkled some baking powder in. Then I added water, until it started to clump up, and then I put it on top of strawberries in a loaf pan. It was quite amazing.
I did a ton of cooking. Basically, I thought, you know, there’s a bunch of vegetables in the drawer that probably need to be eaten. Let’s go see what they are.
There were baby bok choy or some other veg very similar to bok choy, There was choy sun (leaves), bopak bok choy, and giorgione chicory. The chicory got an italian style treatment (bacon fat, balsalmic vinegar, green garlic). The choy sun and bok choy got a Chinese inspired treatment (bacon fat, soy sauce, ginger, and part of it got garlic as well. Obviously, I separated crunchy from leafy, and cooked the crunchy first and added the leafy after. I’ve already had the chicory, with mushrooms in red sauce over gnocchi and it was excellent. I’ll probably have the choys (probably not a word) over rice tomorrow for lunch.
And then, after cooking a lot of bok choy and other greens, I looked at the 5 quarts remaining from the 8 quarts of strawberries A. and I picked on Sunday at Tougas. I thought, you know, those are not going to be good for eating fresh for much longer. So I picked out a quart of really nice ones, and I turned the rest into strawberry cobbler and strawberry sauce. The 3 jars of sauce are in the fridge. Half the cobbler is in the fridge; the other half is in me or R. The topping turned out amazing. I totally free-styled it, and am very happy with it; of course, that means I can’t give detailed directions. HOWEVER!
3/4 C white flour (I know! I never do this)
3/4 C white sugar (extra with sauce on top the same)
Cinnamon
Oil
Water
Baking powder
Basically, I poured oil, then forked until I got crumbs. I sprinkled some baking powder in. Then I added water, until it started to clump up, and then I put it on top of strawberries in a loaf pan. It was quite amazing.