What a day we had yesterday! Laura stayed over on Halloween night, and we got up on Sunday not yet knowing just how productive the day would be!
We made pita bread, and batter bread (it was supposed to be herb batter bread, but I forgot to add the herbs!), and chocolate chip and candied ginger cookies. There was a mixer involved, which makes baking so much easier! It was like nothing, just throw the ingredients in, turn it on, stare into the bowl as it makes dough before your eyes.
Laura made butter from some old heavy cream in the fridge, and then we used the butter milk in the batter bread, and the butter in the cookies! Who knew heavy cream could be so handy?
Winter squash is $.75/lb right now, so I got two big kolabasa squashes (it turned out that one was a kolabasa and one was something else, but they looked exactly the same on the outside) and we made squash soup using blended white northern beans as the thickener, and Laura added some curry, ginger, and many other spices. Mmm, so good!
On Friday night, I’d made Three Ginger Honey Pear Chutney (so good and exotic!) as part of our Christmas present plan, and so on Sunday we also canned the chutney (and ate a bunch of it on the homemade, warm batter bread) in cute little jars. It’s a weird dark gray, swamp water color, but soooo tasty!
As you may have noticed, a lot of stuff I’ve been cooking is a gray swamp water color and consistency, although the flavor is excellent. Is that because standard processed food is carefully shaped and artificially colored? Or is it something I’m doing wrong?