While I was at the board retreat yesterday (4.25 hrs, whew!), Kavi started working on our picture book, “Marshmallow Magic.” She got so much done! 4 pages (these are two-page spreads) drafted already! Only 22 – 26 to go…
Kavi said it was okay to share process photos with you. I think she’ll need to re-do the layout on the second one, to allow for the gutter in the middle, but still, very cool!!!!!
Cooking for the refugees again this weekend. Kept it fairly simple — I had some onion & bell pepper marinade (left over from the Venezuelan roast chicken last week), that I’d cooked down and then frozen. I dumped that in a pot with some chicken, and just let it simmer for a few hours, then let it cool and pulled it off the bone — it was delicious, and so easy.
Kevin made beans, I made rice, and I tried a new recipe for corn muffins — it didn’t really brown up, but they’re pretty tasty anyway. I always stir corn (frozen or canned works fine) into my corn muffins. If I’m just making it for me, I add a good amount of green chili too.
The real experiment was the sardine recipe — next post!
Quick note for locals that there are jars of freshly-made Sri Lankan dark-roasted curry powder (lovely as a grill rub, or on popcorn, as well as in curry) at Carnivore Oak Park, along with signed cookbooks.
And Roshani noticed that there were some hardcovers of Vegan Serendib at The Book Table, so I stopped in and signed those too.
Okay, so this isn’t EXACTLY a Venezuelan recipe? I was thinking that mostly volunteers have been dropping off dishes with chicken or beef or pork for the refugees (meat was requested on the sign-up sheet), and maybe they’d like some seafood for a change.
Not everyone likes seafood, of course, so I also made a chicken dish to be safe. But googling led me to believe that sardines are popular there, so I thought I’d try them.
I ended up combining two different recipes, so I’m not sure this is quite what you would get in Venezuela, but I did use their flavors, and the end result is DELICIOUS. I had a little bit to try with corn muffins, and it was SO GOOD — the flavors pair beautifully.
It’s similar to some Italian sardine dishes, I think. I don’t normally eat sardines that often, but I do love a Sri Lankan mackerel curry, and sardines are in the same ballpark, so I think I may try eating them more often. Also, did I mention, they’re really cheap? In this era of soaring grocery prices, worth noting.
The first is beef & potato curry with cabbage sambol. The cabbage sambol, I’m pleased to report, came out just fine from the freezer — not QUITE as crisp as when it went in, but still with a good toothsome bite. I’m planning to just make a whole cabbage’s worth next time I cook Sri Lankan, and portion it out and freeze it, so I have an easy vegetable to add on busy weeknights.
Last week’s quick-pickling resulted in onions that are yummy on a bagel with cream cheese and lox; I also picked up some house-made roast beef at Carnivore Oak Park this week, and I’m planning on a nice sandwich sometime soon with the pickled onions and horseradish. Mmm…
And I’ve been feeling very cheese-bite focused recently, for some reason, so last’s night’s first dinner (followed, of course, by second dinner), was just 6-month aged Manchego cheese and these intense cherries in syrup. Lovely pairing. Bite of cheese, pop in a cherry, repeat. I’ll have a fair bit of cherry syrup left over, which should go nicely in cocktails or mocktails. Or maybe a glaze for roast pork…
Slept very weirdly last night, just waking up over and over. I feel okay right now, but moving slowly, and I suspect I’ll crash at some point today. Oh well!
I still managed to assemble the flash sale orders this morning. Next steps are packaging them up, adding ice packs to the ones with confections, asking Stephanie to make up paid shipping labels (she needs dimensions and weight for that), and then running them over to the post office.