Thursday, August 02, 2012
In the Kitchen
I've been freezing things and dehydrating since June, but yesterday I finally broke out the canner and I bet I won't be putting it away for quite some time.
I was so tired by the end of the day (I am out of practice, you know) that we had only fruit and vegetables for dinner. Potatoes, onion, garlic, and zucchini roasted at 400 degrees with olive oil, sea salt and crushed black pepper until crispy on the outside and exquisite within, sauted swiss chard and beets with the same treatment = perfection. Topped with fresh peach wedges and blueberries. No better way to end the day.
I have been wearing an apron daily lately, and I am finding there is not much else as satisfying as hanging up an apron at the end of a long, productive day. Hanging it on the hook somehow feels like it finishes off the work of the day, and it is good.