![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I really like those bags of frozen spinach where the spinach is in little, loose cubes (so that you can use, like, three cubes and wind up with half a cup of cooked spinach in your entree or whatever). I've been looking for them at my grocery store (Hartmann's, so whose surprised) but they haven't had them for months. Possibly this is because it isn't spinach-freezing season yet? Dunno.
Anyway. I decided "screw it" and bought one of those huge boxes of loose baby spinach the other day.
The vast majority of it is now blanched and frozen (in theory - I did this last night) in an ice-cube tray, ready to be transferred to a freezer bag for leisurely consumption.
This morning, I hacked up an entire rutabaga (and half a dozen tiny, somewhat dried-out, beets - they look kind of like rose petals when they're sliced up) and am brining it in a not that salty salt-water solution.
Tomorrow I will sterilize a few one-cup jars (in theory this should give me eight cups, but I suspect it's more like four...) and boil up a heap of red wine vinegar[1] with some judiciously sellected seeds and spices, chop up some garlic, and pickle the hell out of my rutabagas. :-D
It will be delicious and shwarma-tastic. :-D
In other rutabaga-related news, I found this: Rutabaga/Parsnip Muffins at Foodland Ontario. Thought I would probably use dried cranberries (or currants) instead of raisins ('cause I like them better), I think I might try this at some point over the winter. :-)
I'm currently making bread. It's something vaguely related to brioche, I think. Three eggs, milk, and a splash of oil to give it a very soft, moist crumb, plus honey for the sweetener (for its preservation qualities, but also because it'll give the crust a nice colour and, hey, YUM!)
I'm hoping to go to (and, thus, actually locate) the Preston St. Farmers' Market today. I'd like to see what's available. Granted, just at the moment, we have a very well-stocked fridge, so I'm going have to be careful about not buying stuff. :-)
In other news, I'm hoping to hem a skirt today.
TTFN,
Amazon. :-)
[1] Note to self: Get more red wine vinegar. And more apple-cider vinegar. And a huge thing of olive-oil for soap-making. And salt. Right. Groceries later today!
Anyway. I decided "screw it" and bought one of those huge boxes of loose baby spinach the other day.
The vast majority of it is now blanched and frozen (in theory - I did this last night) in an ice-cube tray, ready to be transferred to a freezer bag for leisurely consumption.
This morning, I hacked up an entire rutabaga (and half a dozen tiny, somewhat dried-out, beets - they look kind of like rose petals when they're sliced up) and am brining it in a not that salty salt-water solution.
Tomorrow I will sterilize a few one-cup jars (in theory this should give me eight cups, but I suspect it's more like four...) and boil up a heap of red wine vinegar[1] with some judiciously sellected seeds and spices, chop up some garlic, and pickle the hell out of my rutabagas. :-D
It will be delicious and shwarma-tastic. :-D
In other rutabaga-related news, I found this: Rutabaga/Parsnip Muffins at Foodland Ontario. Thought I would probably use dried cranberries (or currants) instead of raisins ('cause I like them better), I think I might try this at some point over the winter. :-)
I'm currently making bread. It's something vaguely related to brioche, I think. Three eggs, milk, and a splash of oil to give it a very soft, moist crumb, plus honey for the sweetener (for its preservation qualities, but also because it'll give the crust a nice colour and, hey, YUM!)
I'm hoping to go to (and, thus, actually locate) the Preston St. Farmers' Market today. I'd like to see what's available. Granted, just at the moment, we have a very well-stocked fridge, so I'm going have to be careful about not buying stuff. :-)
In other news, I'm hoping to hem a skirt today.
TTFN,
Amazon. :-)
[1] Note to self: Get more red wine vinegar. And more apple-cider vinegar. And a huge thing of olive-oil for soap-making. And salt. Right. Groceries later today!