i Tri not to be Negative

There is a lot going on in the world of the Mike/Mitch project. Tonight I worked on four different recipes, went shopping for four more, reviewed a couple of  recipes to make sure I had everything, and made desert out of Mitch’s World-famous Peanut Butter and some chocolate chunks.

 

Recipes I am working on:

I flipped the corned beef over in the brine.

I stirred what I increasingly believe is not going to be sauerkraut. I think it’s pretty much a lost cause at this point so I decided to dump in a bunch more brine and see where we are in a couple of days. If it doesn’t work out I guess we’ll just have to have Ruebens again sometime.

I boiled some wild rice so I can make another batch of Mahnomin Porridge.

And I made a starter for the Rye Bread.

Recipes I bought food for tonight:

Butter for the Pecan Rolls.

Fancy Rolled Oats for the Granola.

Cream for the Shirred Eggs.

Maple Syrup for Bison Sausage.

Recipes I reviewed tonight, but didn’t act on:

Vegetable Frittatas.

Garlic Coleslaw

Jalapeño-Polenta Blinis with Sour Cream, Chives, and Caviar

 

I realize that each of those tasks is not that large, but for each one of those I read the recipe through three or four times to make sure I wasn’t missing something. Eating the desert wasn’t any work, but it still felt like a part of the madness. I should have put it over the top by washing down the peanut butter with some Hot Damn Cocoa.

Damn Good Food Quote of the Day: [Steve Meyer] could stand on his feet behind the hot line for eight, ten, twelve hours and turn out a menu item every couple of minutes.