I cleaned a whole bunch of bags of chicken and turkey carcasses, beef bones, pork bones, and assorted meat trimmings out of the freezer earlier this week. We need to make room in there, at least, we hope we do. We may or may not have a really good reason to need space. So, in case all goes as planned (I’ll tell you after – don’t want to jinx it), we’ve been eating from the freezer as much as we can.
And as someone who nearly drowned once upon a time, I know what that feels like firsthand.
The not being able to breathe, the fear, the panic…and the fighting against all of that, through it all, to get back to the surface and gulp air deeply and gratefully…it’s a very familiar feeling.
And on days like that – actually, early, early, dark-of-night mornings like that when I wake up and can’t get back to sleep again – I search for things that might hold me up while I fill my lungs with air and wait for the tight feeling in my chest to subside.
And sometimes those things are as simple and unexpected as little hands with small blue-painted fingernails dotted in white.
Changed, condensed, and without images, because they just took up too much space and were forever moving to spots I didn't want them in.
I've spent a bunch of time organizing these links to recipes and processes, and I'm still not completely sure I'm happy with the flow of the whole page, but I just wanted to get it out there and available for anyone who was interested in browsing.
There's a button/link thingy for it over in the right-hand column.
And now that I've finished that little project, I've got to head into the kitchen.
Today, I'm making stocks, sandwich bread, banana bread, a couple of dinner pie/quiche/tart things to freeze, more stuffies, and possibly some flour tortillas.
Returning to the fold…I joined French Fridays with Dorie back in October 2010, right at the beginning. I cooked and baked along with everyone consistently for several months…and then I tapered off…and, eventually, stopped. Not on purpose, not for any reason that I can remember. I just had lots of other demands on my brain, I think, and something had to go.
But I missed it, I missed the fun of cooking “together” with a whole bunch of other people…and I missed the food. So not too long ago I decided I needed to get back into the routine. I may only participate once a month, but that’s okay. As long as I participate. Besides, it’s nice to have someone else decide what’s for dinner now and then!
And to kick off my return, I made this week’s selection, M. Jacques Armagnac Chicken.
Sometimes we think about leaving. Sometimes it’s a frustrating state to live in, our Little Rhody. The economy is still struggling, and my husband is a teacher, and what this state is doing (and has done) to his pension is appalling.
So sometimes we think of going somewhere else. Starting over. Doing something different. We’ve talked of farming. I would love a cow, some goats, a bunch of chickens. We’d both love more land so we could raise more of our own vegetables. And we think we’d make a good go of it.
Salad and some leftover rice Bill had made the other night.
And everybody loved the meal.
I feel like I need to say “even the kids,” except that I don’t have that problem, for the most part. My kids like their vegetables. Most of their vegetables, anyway. Enough so that if they dislike one or two, I don’t worry about it.
A while back (a long while, possibly a whole year back) I decided I wanted to do more cooking and baking of English and Scottish foods. I am mostly English, a quarter Scottish, and a pinch German. We already have some German traditional recipes in our repertoire, because Bill’s mom was German. I thought it was time to bring in more of my side.
Of course, that was a year or so ago, and what did I accomplish? Not much. Well, there were the two crumpet recipes I tried out…but that was in 2008.
One of my/our goals for the upcoming year (or mainly the winter months) is to do more cooking in the fireplace. Bill started us off yesterday by making paella (or near-paella, since maybe it doesn’t count if we don’t use saffron? or peas?) totally in the fireplace.