Water, measuring spoons and a paint brush occupied Chase painting and measuring on the deck while I made dinner.
Cleaning out the cupboards
We’re still out of AP flour. I made the same old shortbread but subbed in 3/4 of a cup of oat flour and 1/2 a cup of cake flour to rave reviews. Here’s how they looked packed up for my mid-class snack.
Cooking from the farmer’s market
I hate beets but my resolve to cook and eat fresh had me buy a bunch in spite of this. I used a recipe from Deborah Madison’s book Vegetarian Cooking for Everyone that I borrowed from the library. This is the second time that I’ve borrowed it I think I’m going to invest. Super simple… grate three pounds of beets on a box grater (they will dye your hands, I learned the hard way). Melt on tbsp butter in a skillet, add beets and cook briefly, stirring. Season with S and P, add 1/4 water cover and cook over medium heat for another 3-5 minutes. Remove lid and cook out any remaining liquid (I didn’t have any) Stir in a tbsp balsamic vinegar (you could also use red wine vin or lemon juice). Taste for seasoning and stir in 2 tbsp chopped parsley. This might be a little off the original but is pretty much how I made it. I will definitely make them this way again if for no other reason than to change up the veg every now and again, even Chase ate it.