The epic recovery from remodeling continues. Sunday that guy I like and I worked on getting my dressing room back in order. It feels funny to say the phrase “our art collection,” but the truth is we have a pretty cool little collection of art that we like by and from people we love. We basically have more than we can hang at one time, which is a lovely problem to have. Our first task was to hang art. After a few hours in which our conversations consisted of the question “Here?” we had several pieces up. While that was going on I was also arranging my epic boot collection and hanging more of the clothing that had been put in storage.
After the push to get some of our backlog cleared we still wanted to prep for the week and take care of lunch for ourselves. For lunch I made soutzoukakia out of ground buffalo and served it over pearl couscous. Instead of dry white wine, which we lacked, I used our dry plum mead. It was super yummy and we devoured it before I even thought of getting a picture. Ah well.
To prep for the week Dave made bread and practiced his shortbread technique. The pantry challenge is still on at 4th Base and so far we have only run out of alliums (garlic and onions), vegetables we eat raw, and bread products. Though we have the freezer about 1/2 empty we’ve still got a lot of food. I’m still considering this a fun challenge though! The only reason I haven’t been sharing many of the results is that I keep forgetting to take pictures. *headdesk*
We are almost out of cheese! While this could be a terrifying situation I’m excited because it means we get to work on developing the 4th Base Creamery. One of the first cheeses we might make is Queso Fresco and when we have more queso fresco we will probably make this “Charred Mexican Zucchini” again (with a few small tweaks). I doubled the recipe and instead of needing 6 tbs to coat the squash I used 2 and I think that instead of mayonnaise I would probably use yogurt or sour cream to bind the cheese. I’m all for full fat food, but this dish doesn’t need much to be amazing.
We also had a couple of failures in the kitchen. Dave attempted a pickle bread to use up some of the copious amounts of pickle juice I’m compelled to save (its so yummy). I tried making savory palmiers from puff pastry that may have been too old to work correctly. Ah well.
We got a whole lot done, but, as is often the case with big tasks, I’m still overwhelmed. My personal mantra right now is “the best things take time.”