Well-maintained industrial ruins towered above while I waited in a socially distanced line at Mill City Farmers Market.
Category: Cook
SOS
Meat and gravy left over from Sunday dinner. SOS (sh*t on a shingle) is in our future.
Evidence It’s Almost Summer
Almost summer: bacon sausages, focaccia, and cabbage (cooling off) on the Weber for the first time this year.
Fresh Veggies
Much chopping ensued.
Bacon Sausages
Cycled right up to the counter of Sunshine Harvest Farm at the local farmers market to pick up a guilty pleasure: bacon sausages.
Tip-The-Freezer Week
Without the benefit of long trips to remind me to deal with ingredients lurking in the freezer, declared this week to be Tip-the-Freezer week. Tonight: pot pie with fresh pea pods, next in line for the wok. I previously prepared the pie filling in the wok
Rice
Tonight I’m making one-pot comfort food: chicken and brown rice. I rarely stray from these three types of rice when cooking: sushi, Arborio, and short-grain brown.
Thai Eggplant
This weekend I’m cooking with ingredients I’ve never used before. Today: Thai eggplant. Tomorrow: oxtail.
Gai Lan
Picked up gai lan, Chinese broccoli, from an Asian supermarket. My new favorite vegetable has a stronger, slightly more bitter taste than regular broccoli. We stir-fry the stalks for a while, then add the rest. We might include garlic, fresh ginger, sugar, shoyu, and fish sauce.
The Arrival of the Reamer
Today: The Arrival of the Reamer. It replaces a chipped glass juicer left behind by a roommate in 1976.