Getting the Job Done
I realized this week that I have been slacking off on the Mike/Mitch project. In the last two weeks I have cooked two recipes. If I maintain that rate I will need 74 weeks to complete the cookbook. I keep thinking that I have plenty of time to make these dishes in the future, but guess what – the future is now!
Because I want to show you the reader that I
need to be am committed, next week I will be cooking every day. Except Thursday. Thursday I am going to Wilbur’s Sandwiches for a cub scout meeting. You don’t have to eat dinner there to attend the meeting, but Wilbur gives us a great deal and his sandwiches are delicious.* Here is what I have planned:
- Wednesday: Parmesan-Crusted Gilled Cheese
- Thursday: Wilbur’s Sandwiches – The Sandwich Champ!
- Friday: Pizza from scratch. Mitch doesn’t have a pizza recipe in the book so I am going back to my friend Tom Hudgens. He has a great recipe for pizza crust and sauce. Because he is nicer than Mitch I don’t have to make the pepperoni myself.
- Saturday: Shrimp Lisabeth
- Sunday: Ketchup from Hell (to be used as a topping for my meatloaf)
- Monday: Cookie Brittle
- Tuesday: Basic Pancake Batter (My Carbon’s Golden Malted Pancake and Waffle Flour arrived today)
With sub-recipes this will be seven total recipes for one week. Or it would if I hadn’t made one of them tonight. I guess it is only six recipes next week. Either way it will put me at 90 recipes by this time next week.
Tonight I made Lib’s Chutney which will be used for the Shrimp Lisabeth on Saturday. One of the ingredients for the chutney is Sweetened Ginger puree, which I love. I grated a cup’s worth of ginger and boiled with sugar for about 20 minutes and used about a teaspoon for the chutney. No problem, I think to myslef, I’ll just put the rest of the ginger puree in the fridge and make something else with it later. As I am doing this Kira pointed out the small container of sweetened ginger puree in the back of the fridge from the last time. If I don’t make something with this in the next few weeks can someone please remind me that I really like the flavor of sweetened ginger.
The chutney recipe calls for apricots, which are very tasty, but are not in season. I did not know this because I am merely an amateur, wannabe chef who has never given a second thought to when fruit is in season. Mostly I just buy what is on display and eat it. Usually apples or bananas. Sometimes pears, I like pears. Oh, and those Clementine things – those are good.
Luckily for me the very helpful people at Rainbow Foods (that’s food with two O’s) know that apricots won’t be in season for a couple of weeks. Because they are a soft fruit. And as any idiot knows soft fruits are not available just yet. Here’s a tip for the produce guy at Rainbow Foods (the one on Larpenteur Ave), maybe every idiot in the world doesn’t know this and you could take down the condescension a couple notches when you are talking to the paying customers of Rainbow Foods.>
My solution was to buy some dried apricots and rehydrate them. I also bought some peaches (which must not be soft enough because they were available) as a backup, but the dried apricots worked pretty well. I am not typically a fan of cooked fruit, but I haven’t had anything in Damn Good Food yet that I didn’t like so I am going to hold off any judgement until I make the Shrimp on Saturday. Looking at the photo it appears that I may have put in too many pears. Oh well, I like pears.
Recipe #84: Lib’s Chutney (In a nice cosmic coincidence the 84th recipe I made is the also the 84th recipe printed in the book. Since I am cooking the recipes in no particular order I thought that was kinda cool.)
Damn Funny Starship Quote of the Day: Damn that G.L.E.E. They’re always making twisted abominations of everything!
*This blog post is not sponsored by Wilbur’s Sandwiches, nor should it be because they are already helping out the scouts by giving us a deal on great food and providing a meeting space. Which does not mean I would turn down free sandwiches in exchange for mentioning them again in the future.