Made peanut butter ice cream. For the last 5 minutes of churning I’ve just added chopped-up miniature peanut butter cups. I’m reminded by this exercise that ice cream is to be enjoyed in moderation. 2 cups of heavy cream, 1 cup of milk, 1 cup of peanut butter, way too much sugar, vanilla extract.
Category: Cook
Bulk Cooking
Cooked for multiple meals. In the foreground: slow-baked beans, carnitas, and pan gravy. In the background: sides for this evening (polenta and steamed broccoli).
Rehabilitating Spam
Lined up the ingredients for Spam musubi, a Hawaiian take on Japanese onigiri. I’ll pretend it’s healthy: the Spam has 25% less sodium, and the brown sugar is organic. The nonstick musubi mold is convenient, but a Spam can lined with plastic wrap also does the job.
Chinese Eggplant
Cycled to an Asian supermarket. The produce section has a large selection of vegetables familiar and exotic to me. Chinese eggplant was an easy choice for dinner tonight.
Everything in its Place
My walk today took me to three food stores: Kramarczuk’s for Ukrainian sausage for Sausage Saturday, Surdyk’s deli for bread, and Lunds & Byerly’s for supermarket stuff. In Palm Springs we prepared most of our meals, but cooking in our own kitchen is always the best.
Balancing Act
We were a little deficient in the cruciferous department while traveling this past week. Today we started to redress the balance with roasted broccoli.
Seeing in the New Year with Seafood
On today’s walk I was on a mission: buy ingredients for our traditional New Year’s Eve paella. Coastal Seafoods, hidden in an industrial area, sells the best seafood in town. It was hopping, so I took a numbered ticket and browsed while fifteen customers ahead of me got served.
Sated
We ate well, not too many leftovers. They’ll be making surprise appearances from the fridge and freezer over the next couple weeks.
Froyo
It’s Sausage Saturday, which means a movie with a frozen treat in the intermission. Tonight: vanilla yogurt riched up with heavy cream and honey.
Improving with Age
Reheated tonight’s dinner in the microwave: lamb and root vegetable stew. I’d made it this morning because stews improve by sitting (in the fridge). I made a double batch so there’ll be an encore appearance mid-week.