Cleaning the refridgerator

Another busy day in the kitchen, clearing space both for the Saturday shopping. Things I made today: blueberry freezer jam, trying to use up last year’s frozen blueberries apricot freezer jam, with this year’s apricots vanilla ice cream (for friends coming over tomorrow) baked a chicken – it was in the refrigerator for a week, will use in soups and such Provencal vegetable soup I could actually see the bottom shelf of my refrigerator after all this. Made some space in the vegetable bin too. I unearthed a bag of basil I’d forgotten about. I thought about drying the leaves, but they were right at the edge of usable. What I did instead was chop them up, which let me pull the black bits out. The Provencal soup recipe called for pesto to be added at serving. I pulled a couple of pesto cubes from the freezer and dropped them … Continue reading

Potluck in an hour: muffins and stuffed eggs

Today I decided at the last minute to show up for a potluck in Seattle. I had an hour to throw together something to bring. It was like one of those Food Network time trials: “You have one hour to make your potluck contribution, and your time starts…NOW!” I thought about doing a quick bread, but those take an hour to bake. Muffins only take 25 minutes and accept many different flavorings. I decided to make a dozen stuffed eggs at the same time. I pulled the oldest dozen Pheasant Fields Farms eggs out of the refrigerator. I filled my big pot with water and put it on high. While the water was coming to a boil, I turned to the muffins. I set the oven to 400. I mixed the wet ingredients in a bowl, threw the dry ingredients in a food storage container and shook them together, then … Continue reading