So I separated the basil this past week. The root structure was taking up to much of the jar so that it would be problematic in growing. So it makes me think about how much of the root structure there is compared to the pots out on the porch. It wouldn't make it through a sunny day without sucking up all the water in the jar, so the bigger set, I moved to another jar, and the smaller set, I left in the small jar. Anyways I've been thinking about the root structure and how it works, at least with this basil, plus it's also made me think that perhaps, I could hang a small set of planters off the window of my kitchen...fresh herbs, in the winter, w/o having to pay and arm and a leg for them. I guess we will see.
Classic Chicken Teriyaki (p224 Food & Wine July 2013)
This was very good...again! The sauce came together better this time and I used chicken thighs. It all worked out well. And yes, because the peppers are available, I'm making it again.
BATE (bacon arugula tomato and Egg)
nom nom nom. Though I did run out of eggs, to make as much as I wanted.
Chicken Tacos (bought to many tortillas)
Quick and good, though I didn't have time to actually make these the night I intended, we both had leftover pasta. The issue was that I was trying to finish something at work, and didn't remember that it was Shannon's Art class night (or the general fact that it was Wednesday). Even so, the soft corn tortillas.
Meatloaf (Crooked Gap)
A bound of the Dexter beef, a pound of ground pork, and a pound of the green onion sausage (pork based). Combined with a panade, egg, fresh fennel fronds, and a bunch of other things. It came together very well. I served it with some mashed potatoes with some Milton Creamery cheese that is new and I can't remember the name of right now. That makes a fall meal right there.
Pumpkin Mac & Cheese (for real this time)
So last time I forgot the pumpkin, and this time I didn't have an egg (nobody that I buy from had eggs yesterday) . Anyways, it gives it that pumpkin color, and I added enough that it gave it that fresh pumpkin taste. I used a some Prairie Breeze for the base and some Shropshire Blue for the topping.
All'Amatriciana with Extra Umami (p110 Food & Wine April 2013)
This was pretty good. I used the last of my anchovy paste to adjust this, but I added too much tomatoes (had a can twice as much as I needed, didn't know what to use it for. So it ended up being probably more wet than intended, but still very good.
