Cooking

[pecunium]

Having a kitchen means I can cook again.

So I've been doing just that... roasted a chicken, so I could make stock.

Dug out the mortars and pestles, so I could grind cinnamon for my coffee.

Went to the farmer's market so I'd have fresh veggies.

Which means in the past week I've made soup (with long beans, fresh corn, rosemary and onions)

And pasta with golden tomatoes, basil (I have a potted plant) and mizythra

And I made curried lentils and rice, with corn, and chicken stock.

And Santa Maria Strawberries with cream, whipped until it was just solid.

Last night was leftovers, and tonight I made brown rice, with some of the chicken breast, a garlic sauce (with a hint of ginger... and powdered white pepper, thickened with cornstarch), some more long beans, snow peas and the last ear of corn.

Sunday morning was scrambled eggs with salsa and cheese for Maia; basil, tomatoes and cheese for me.

When I get back from the conference in Sacramento, I'll start making breads again. And I'll promise to be energetic enough to use the pasta mill.

It's good to be settled.

Comments

[pecunium.livejournal.com]

Next time I'm in Seattle, maybe I'll let you prevail on me to hijack your kitchen... then again I know this lovely greek place just outside of Seattle Center... the baked olives are divine (I bought a dish, just so I can make them... maybe tomorrow night... mmmn!).


TK

[anoisblue.livejournal.com]

Just outside of the Seattle Center? I'm going to be looking through the phone book all night, you know.

[pecunium.livejournal.com]

Panos Kleftiko

If you want references, ask akirlu or libertango

And try the baked olives.

TK