|You Are an Excellent Cook|
You're a top cook, but you weren't born that way. It's taken a lot of practice, a lot of experimenting, and a lot of learning.
It's likely that you have what it takes to be a top chef, should you have the desire...
Well, that was a fun little quiz.
On the Culinary Front
Last weekend was Harvest time around here.
Basil and Thyme, enough for the Red Army should they show up on our doorstep. I made a dz little jelly jars full, a half dz half pints and a quart of basil pesto. Have already given away (to my Wed night knitting group friends) the dozen little jelly jars full. We'll keep the quart and maybe one half pint, and the rest will go to family as I drive around Michigan end of this month, and close friends here. I spent the rest of the weekend making 3 quarts of the Jamaican Jerk seasoning. Stripping all those thyme leaves off the stems is just time consuming, but the stuff is Good! I also have a brown grocery bag full of thyme, and several tied stalks of basil drying in my basement, to be jarred later.
Cherry tomatoes. My son started these from seed late in the growing season, after he'd graduated from college and moved to his new home in northern IL. He brought us this plant July 4th, and it is now producing sweet little tomatoes. They barely ever make it past the door before we've popped them into our mouths.
Also drying: Sage, and Rosemary (not pictured).
I read cooking magazines like some people read gossip magazines or fashion mags. Last Saturday, as dh and I were getting our bagels and lox at the local Eistein Bagels bakery, I was reading Saveuer Cooks, and started in on my rant about magazines printing recipes using ingredients I've never heard of, don't have a ghosts chance in hell of obtaining...you know the story. So, I was reading a recipe for Nori Furikake encrusted Ahi Tuna. After we'd finished our bagels and lox we made the excursion into Kirkwood to Global Foods, as I needed habaneros peppers for my Jerk Seasoning, and the grocery hasn't had any yet this year. What do I find on the shelves at GF? Nori Furikaki seasoning. Well, shut my mouth! of course we bought it. Nori Furikaki is a mixture of chopped dried seaweed (the same that is used to wrap sushi), sesame seeds, salt and I don't know what else. Wed night I made Furikake encrusted tuna, and guess what? It made tuna, which is never a fishy fish, taste fishy. LOL. We won't be doing that again. But, it was interesting.
Needle Case update
Nancy, who owns the LYS I attend knitting group at on Wed nights (there's one for the grammar police) has agreed to sell my needle cases, so I left 3 with her Wed and already one has sold! Two more are up on Etsy for sale. More to come.