It's a terrible thing when the captain of the ship can't keep up. A cold doesn't keep me down; I can power through something even a tad worse. A fever of 102.5, however, grounds me. On the flip side, I never, I mean ever, sit on the couch in the middle of a weekday with my laptop. So while PBS is entertaining my little guy, I'm scanning around the internet and found a few new-to-me foodie sites.
I'm sorry, dear readers, that I disappeared and disappointed. I would staunchly promise that it'll never happen again, but that would just be one more vow not maintainable. Getting four kids started successfully and happily into a new school year has gotten the better of me. It's not that I haven't been cooking. Oh no, my friend... There's been
ciabatta bread (sullivan street bakery recipe. no knead, 18 hour rise)
matzoh ball soup (with homemade stock from homegrown chickens)
not to mention, a whole greek night party - roasted beets with skordalia, stuffed peppers, spanokopita, lamb shanks and too much ouzo...
just to name a few.
I've also harvested my first honey, although it was less than I'd hoped for. (Will try again soon and post.) And also almost cleared my garden of it's goodies. Basil for pesto now waiting in the freezer. Swiss chard and eggplants still growing. Potatoes and carrots to harvest. Hens are laying -- three to four eggs per day. At some point I can expect more, but for now I'm happy enough with that harvest.
And as usual, Zingerman's roadhouse tasting dinners never disappoint, especially the wonderful harvest dinners. Fruits of Chef Alex's labors displayed on long buffets that make you wish for a larger plate.
Tantre Farm is accepting forms for their fall and Thanksgiving shares. Even if you are not a regular CSA member you can sign up for this. I heartily recommend it. Contact info is on the website.
A month has past, and I've been terrible at updating this blog. It's all I can do not to pass out at night after I'm done with all that needs to be done. (cue - pathetic violin music.) So here's my lofty, but loose, promise, that I will be writing again more regularly to share with you the lovely things that are going on in my kitchen and in Ann Arbor.