Tuesday, November 24, 2020

Tuesday tidbits

in which our plucky heroine does some slapdash improvisational cookery...

How did I not know that making onion soup was so very very easy! A few weeks ago Gersvinda brought me both apples from Gwen's orchard, and a few 2# mesh bags of onions from the mutual aid distribution, and I decided that was a message from the universe to try making soup (from the onions... the apples were turned to sauce and put in jars!)

Since the maslin pan wasn't in use for preserving, it seemed just the right thing for slowly cooking down the onions in butter, and over the course of an hour or so they slowly softened, becoming tender and slightly golden brown. I'd used up my stored frozen meat stock in making vegetable soup several times this autumn, so instead I turned to the jar of "Better Than Bouillon", adding in some freshly gathered thyme from the yard. The last of the sourdough bread ends from the freezer had some Gruyere melted over it in the microwave and transferred to the top of the soup..

Two pounds onions sliced and chopped, a half stick of butter... cook down low and slow til sweet and golden. (optional) Sprinkle a bit of flour over and stir until flour is cooked, then add several cups of broth, or about 2T bouillon concentrate, or one broth in a box. Add desired seasoning(s), and top with toasty bread and melty cheese. Next time I make this, I may add a tiny amount of lemon juice to the soup, since normally it would contain some wine, which I substituted cream sherry (which added a nice nuttiness to the broth, but also extra sweetness) as I am not really a wine drinker and do not keep it on hand.
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Sometime in the last few days, I managed to stitch up 3 new potholders, from a Japanese piece of fabric from Ursel a few years ago. These will be handy as there is much baking to be done today and tomorrow. Spinach rice bake, which is a favorite breakfast make-ahead of mine, actually started as a Thanksgiving dish when I was a child. There is a wee turkey thigh roulade sitting in the fridge. Today I picked up my groceries from Green Zebra, and for the first time de-boned a turkey thigh. It was actually quite simple, and after making a bit of homemade stuffing, the only somewhat difficult part was tying it up with string. It gets roasted at 350 for about an hour and a half, til it gets to 185F... I'm also going to try making a new to me dessert, pumpkin pudding with sour cream topping

My nextdoor neighbors are so good. They lent me their extension ladder, and I looked into my attic hatches, but couldn't see anything! Pete also offered to clear out my gutters, once we get a break in the weather, and even climbed on the workshop roof to see if there was anything obvious causing the leaking. He said that aside from the moss bits, the roof looked okay?

I splurged for some new yarn, as I really really miss my former Nightsky Partlet, and want to make a new one... Over the years it is only my most favorite knitwear that goes missing
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November SMART goals (x=extra)
# THINGS MADE THINGS FIXED THINGS GONE
1 five new dishtowels
restring beads
recycle bin
2 new apron
x-
3 another new apron
x -
4 two floral dishtowels
x x
5 three pot holders
x x
6 x x x
7 x x x
8 x x x
9 x x x
10 x x x
11 x x x
12 x x x
13 x x x
14 x x x
15 x x x

today's gratitude - The set of measuring dishes my friend Stacey sent me a while ago are proving most useful as I prepare for Thanksgiving In Isolation by doing some extra cooking... my thought is that some persimmon pecan tea bread will be a pleasant munchable during Family Zoomsgiving on Thursday morning, so there now is a cupful sitting in the fridge, waiting for me to get baking. I plan on using the same recipe as for Ancestral banana bread, subbing in the persimmon, which is equally gooshy and sweet, and adding a bit of cinnamon and nutmeg, for festive.

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