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I'm Dreaming of a White Halloween
Oct. 28th, 2017 05:33 pmWe've skipped directly from summer to winter. A few days ago, it was eighty degrees; then yesterday, it snowed.
Admittedly, this snow fell only very briefly and did not stick, but STILL. First snow of the season: I got a hot chocolate to mark the occasion, as is tradition.
Fortunately, the day before I had gone out into the garden and picked all the cherry tomatoes that looked like they might ripen further on the kitchen counter. They have, not coincidentally, utterly conquered the kitchen counter. I have been making tomato & goat cheese crostinis as fast as I can all autumn and I have not been able to keep up.
Julie has suggested that we might try making fried green tomatoes out of the unripened tomatoes still on the vine. I am a little doubtful of this - maybe if we cut them in half? I just think that a whole cherry tomato, unsliced, will either not cook in the center - or alternatively become entirely molten inside and burn you when you bite into it...
Other garden news: I need to transplant the rosemary soonish if I want to try my hand at keeping it inside for the winter. (Hopefully the fact that I often forget to water my houseplants will work in the rosemary's favor?) The basil, I think, is a lost cause; it never did regain its full brilliance, although it recovered stunningly well given that it was completely pot-bound when I finally transplanted it into the soil. Better to start off with a new one.
Which leads me to food news: I tried the white bean soup again, this time starting off by cooking a strip of bacon & then frying the onions and garlic in the bacon grease (the bacon itself was reserved for garnish), and simmering the soup on top of that - most successful! Very tasty! Also, bacon garnish makes everything look fancy. Most garnishes have this effect, in fact. Must remember this for dinner parties of the future.
This bring me up to two soups in my repertoire: lentil and white bean. (I also make chicken rice, but that is comfort food, not "I could serve this at a dinner party!" food.) My cooking goal for the winter is to add a third soup recipe to this list.
Also, to perfect my apple-cheddar turnover recipe. I tried it once already, and it needs less sugar - more cheese - perhaps sharper cheese? must contemplate ideal sharpness - I want to them to serve as a savory side dish rather than a dessert.
Admittedly, this snow fell only very briefly and did not stick, but STILL. First snow of the season: I got a hot chocolate to mark the occasion, as is tradition.
Fortunately, the day before I had gone out into the garden and picked all the cherry tomatoes that looked like they might ripen further on the kitchen counter. They have, not coincidentally, utterly conquered the kitchen counter. I have been making tomato & goat cheese crostinis as fast as I can all autumn and I have not been able to keep up.
Julie has suggested that we might try making fried green tomatoes out of the unripened tomatoes still on the vine. I am a little doubtful of this - maybe if we cut them in half? I just think that a whole cherry tomato, unsliced, will either not cook in the center - or alternatively become entirely molten inside and burn you when you bite into it...
Other garden news: I need to transplant the rosemary soonish if I want to try my hand at keeping it inside for the winter. (Hopefully the fact that I often forget to water my houseplants will work in the rosemary's favor?) The basil, I think, is a lost cause; it never did regain its full brilliance, although it recovered stunningly well given that it was completely pot-bound when I finally transplanted it into the soil. Better to start off with a new one.
Which leads me to food news: I tried the white bean soup again, this time starting off by cooking a strip of bacon & then frying the onions and garlic in the bacon grease (the bacon itself was reserved for garnish), and simmering the soup on top of that - most successful! Very tasty! Also, bacon garnish makes everything look fancy. Most garnishes have this effect, in fact. Must remember this for dinner parties of the future.
This bring me up to two soups in my repertoire: lentil and white bean. (I also make chicken rice, but that is comfort food, not "I could serve this at a dinner party!" food.) My cooking goal for the winter is to add a third soup recipe to this list.
Also, to perfect my apple-cheddar turnover recipe. I tried it once already, and it needs less sugar - more cheese - perhaps sharper cheese? must contemplate ideal sharpness - I want to them to serve as a savory side dish rather than a dessert.
