Monday, October 5, 2009


Lately I've been having a problem with getting preserving projects completed. For example, I started making tomato sauce on Friday night. I ended up getting distracted and sticking the half-cooked tomatoes in the fridge for two days. Yesterday morning I used my food mill to get the seeds and skins out, then accidentally left the strained tomatoes simmering on the stove while I went grocery shopping for an hour and a half! Luckily when I got back home, the house was not on fire, and even more luckily, the tomato sauce was nicely thickened but not burned at all. It's now in my freezer.

Another half-finished project was yesterday's big batch of applesauce. Twelve cups of peeled, cored, and chopped apples spent the day bathing in a hot crock pot with just a hint of honey, but then I ran out of time. I utterly failed to put the applesauce through a food mill, put it in hot sterilized jars, and process the filled jars in a boiling water canner. Instead, there are far too many unsterilized and unsealed jars of applesauce in my fridge to be eaten in a week.

And even more disappointing: the five quarts of grape juice that I made this morning tastes like metal! How could my stainless steel pot do this to me? I transferred it to glass jars, but I think it's too late to undo the damage.

And to top it off...Gourmet Magazine is no more! And it is my favorite food magazine, the one I have a subscription too. Apparently, according to NPR, Bon Appetit is Gourmet's hip younger sibling, but I don't agree. I think it's tacky and shallow compared to Gourmet!

Here is one thing that went right though: my dinner on Sunday. I think the fact that other people did a lot of the cooking helped. Ann and Kelly made incredible fried green tomatoes with their own tomatoes, panko, and a gorgeous dark-brown egg from their Cuckoo Maran chicken. Martin busted out the juicer and turned an entire paper shopping bag full of free apples into apple cider. Theresa baked a pumpkin pie with the picture-perfect Long Island Cheese pumpkin that we'd been using as a centerpiece (served with cinnamon-maple whipped cream and honey ice cream). And I made a big salad and two pizzas, one with pesto, pears, beets, and walnuts; one with mozzarella, homemade tomato sauce, summer squash, red peppers, and onions.

I highly recommend tomato-on-tomato action--ketchup on fried green tomatoes is a winner. We also got the notion that crisp, crumb-coated fried green tomatoes would make a good veggie burger substitute, in a bun with burger toppings!

1 comment:

  1. hey everyone looking at these photos: don't miss the adorable but unmentioned mini-pumpkin pie in the top picture (left side). not only is it nearly huggable cute, but thinking of its origins brings a smile to my face: 'there must have been just a tad too much pie filling for the one big one, so let's make a little one with the extra!'