A week of do-overs and left-overs
For family day, Steve and I picked up lunch, a loaf of our favourite multigrain bread and dessert to visit his dad. We opted for celery with tuna in pita pockets and tzatiki and a tomato/cucumber salad. His dad made a roast with vegetables in the slow cooker. We paired it with the left over salad, fresh bread and a “summer harvest” pie with Northern Spy apples, rhubarb, raspberries and blackberries. Delicious! I originally suggested we pick up sticky buns, but after all the rich meats and chocolate from last week, we (as in I) did not need more sugar. However, I have a craving lurking so I will try my hand later in March for sure!
Over the weekend, we finish the last of the mutuo stew and blue potatoes from the roast. We also ran out of plastic containers, which is when I realized I needed to empty the freezer. I have found enough frozen mutuo, chili and cabbage soup to last us all week, and part of next week as well. I have a jar of homemade broth on hand to use as a thinner if the stews or soups are more like pottage (which is highly likely after a lengthy freezing). To liven it up, I am making more green apple salad and made a fresh batch of naan bread to soak up those flavoured juices; last Thursday was a Soroptimist board meeting and Pauline fed us amazing Indian food from a restaurant in Ancaster, which inspired me. I tried a different technique: adding the liquids to a well in the flour. I think it would work great for fresh bread, but not an enriched bread with egg and yogurt. It was too sticky and would have been better mixed/kneaded in the bowl. Still, this is what the technique looks like:
As I write this, my kitchen smells of bread yeast and the bowl is sitting in the sunshine. What a great day! I’ll also be making a batch of hummus for my afternoon snack. Hence the do-overs and left-overs.
Happy cooking!
