So, we have been closed for over five weeks now To say it is a ride is an understatement.
Today is Nathan’s birthday so I will make him a little cake to share.. His “Shelter in Place” project is keeping him very busy. We are all excited for him..
Today I think I will focus on listing some of our handmade kitchen items.. I have always cooked for a lot of reasons – mostly because Phil has diabetes and needs a controlled healthy diet.. but also because we have always cooked and I guess we are used to what we eat.. It is one thing that has remained stable (sort of ) in these times.
We design and make functional tools for the cook from hardwoods. We eat a lot of salad, so we make salad servers. This style is a customer favorite that we have been making for about 25 years from mostly domestic hardwoods like cherry (shown) or maple, ash, mahogany or walnut
My favorite is our great forks which are wonderful for serving pasta as well as tossing salads.
It has been an adjustment for this old woman.. but I am finally getting that it may be my “normal” for the foreseeable future.
We rarely eat away from home. My cooking regimen is pretty cut and dried – I cook ahead and then make quick meals from items that I prepared ahead. I don’t like to eat the same thing every day so we do components that can be cooked ahead and put together in different meals..
One thing I try to keep on hand is stock or bone broth.
I make stock from chicken bones mostly.. I put it in my crockpot and let it go for a couple of days.. just the broth – I add vegetable offal (carrot tops, celery bottoms, green bean stems and seeds – cabbage cores, onion tops..) I don’t throw those things away, but they go into the crockpot for stock. I add a little splash of vinegar to extract as much of the calcium from the bones as possible.
When the broth is ready (and the bones are softened) I strain it into a big gallon Tupperware container, cool it and put it in the fridge.
It is the basis for many quick meals.. –
I make beans as well – I don’t season them, just clean and wash the dry beans, then into the crockpot they go for 8 to 12 hours or overnight. Beans are so versatile.. and just a few go a long way..
I currently have a big mess of collards and cabbage in my refrigerator.
For breakfast, I put a couple of servings of collards in the frypan along with a little of what we call “pot liquor” the goodness of the broth from cooking the greens. I push them to the side around the edges of the pan and drop a bit of butter in the middle. Crack the eggs into the butter then turn the heat down to medium-low and put a lid on it for a couple of minutes while the toast is browning in the toaster. Cook the eggs as you like them – softer is my favorite, a little medium is Phil’s. Serve with buttered toast – collards and eggs make the best breakfast ever. I guess I should take a photo to show how good they are. I use my large wood spatula to serve them..
I will add more soon.