I know it's not for everyone, but I find it very grounding if I can devote a few hours each day or a couple of full days every week solely to food preparation. Our schedule and responsibilities here definitely allow that. In fact, they almost demand it. What else am I suppose to do when the sun goes down five hours before bedtime? A girl can only read so many gardening books and watch so many movies.
So when my hands get tired of digging in the dirt (very rare) or my brain gets tired of watching documentaries on the economic meltdown (easily done) there are peppers to be pickled, olives to brine and plenty of yummy things to ferment-like milk into kefir, cabbage into kimchi, and apple juice into vinegar. It is very necessary to combine the fermenting and brining projects (which won't be ready for weeks or months) with those of more instant gratification. So while Chad and I are dreaming about the salty fermented cabbage in our future, we'll be nibbling on lemon poppy-seed bread, and putting fresh basil pesto on everything.
|Kimchi (in the bowl), olives, vinegar, kefir|
Potato Leek Soup
2-3 Leeks, greens removed and the rest chopped
2-3 cloves Garlic, chopped
5 or so medium Potatoes, chopped
Salt and Pepper
Saute leeks and garlic in butter. Add potatoes and lots of thyme and then at least enough broth to cover (more if you want thinner soup.) Simmer till potatoes are cooked. Mash potatoes (or don't). Add about a cup of Milk, salt, and pepper and heat thoroughly. Serve with chopped chives, cheese, and fresh bread.
|Outing to Stony Batter|