'Dirty Girls'
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
I wish I had enough Pyrex containers to indulge my plastic-paranoia, but those are way too expensive for the number of containers I use for broth. So I use the disposable ones for this.
(Also, considering some of the processed crap that I eat, I really can't be too concerned about a bit of chemical leaching from plastic containers. Once I stop eating some of that junk food, I'll feel a bit more justified in trying to avoid plastic.)
Oooookay, the rainy season's back. Just now. And then some. First rain of the year, and it's like suddenly the world is just made of water. Guess I might wait a little before heading in to work after all.
my mom just started working with the author of Drug Crazy to help with a mini-documentary about the fight to open a medical marijuana dispensary in her retirement community.
I put my broth in ziplock baggies.
Last one I made was vegetable. Maybe from Cook's Illustrated. It had a million ingredients, some of which I'd never bought before, but it smelt better than any chicken broth I've ever made. After I took out the veggie remnants I pureed some of them and had them as soup, and it was delicious. The broth is pretty damned good too.
It had a million ingredients, some of which I'd never bought before
like what?
Leeks for one. I also suspect exotic-to-me tubers. But I don't get around when it comes to non-tropical veggies.
OK. 18 cups of broth now in the freezer, and another 5 or so in the fridge because I ran out of containers. I'll probably make some sort of soup for dinner tomorrow and use the fridge broth there.
And I thought I was being all home-cook-ery by crockpotting some chicken breasts I found on sale for 88 cents a pound. Figure I'll dice 'em up and feed 'em to the cats to supplement their canned food.
All this talk of cooking!
Mom and I are having a cooking day tomorrow. We've talked about this forever, taking turns (starting with her house) and cooking different things for the week and splitting and freezing (possibly) some things.
So we're making a pasta dish, she's trying to recreate a dish from a restaurant we like. And then I'm going to make this roast pork shoulder and spanish rice I saw on foodtv.
My cooking spurt was last week but I have some steaks I could defrost and I could make horseradish sour cream.