Seems I haven’t had much time lately to add posts either here or to my book journal. I’m flaking out on reading and filled with tasks to do at home, or to just think about doing. I’m chalking a lot of it up to the fact that as of today our baby is due in 5 weeks. Seems like every day I have lots of plans for things to do, but at 8:30 when I have the time I no longer have the inclination. Still, I do have two or three upcoming projects I’m looking forward to: making curtains for the baby’s room and decoupaging the baby’s wastebasket and also Diaper Genie.
In the kitchen I have yet to start the great canning experiment. My tools and instructions are taking a while to get here from amazon. In the meantime I’ve got tomatoes and eggplants everywhere. I’m not a huge fan of eggplants, but my friend Angela gave me this nice recipe, which I made last night:
Cut your eggplant in half lengthwise and scoop out the innards
Chop up the eggplant innards and an onion. Saute and add ground turkey (lamb would be nice too). Cook it up with salt and pepper and oregano and crushed red pepper flakes. I also added a diced tomato. When it’s cooked put it back in the eggplant shells, top with feta, and bake. We had it with green beans from the farm and wild rice, and it was very good.
The night before was farm stand-awesome. I made corn fritters and a potato-leek frittata. The fritters were courtesy of Everyday Food and were very savory and delicious. The frittata used potato and leeks from our farm share.
So, I’m managing to cook, though looking forward to the produce tapering off a bit. Hopefully v. soon you’ll see pictures of lovely nursery curtains and decouped Diaper Genies!
An hour later…despite the tone of this post being “I don’t have the chance to do the domestic things I want to”, I did just throw together a peach crisp and put it in the oven. I even ran outside and picked the ripe raspberries on our bush (the second yield is much better than the one earlier this summer) and tossed them with the peach slices. Should be delicious. I was also contemplating how my mother used to make the best apple crisp and I realized that I think many of the recipes I fondly remember my mom making are really just because she cooked a bit unhealthily and used a ton of butter. Her crisp probably had a stick and a half of butter in the topping whereas I only use 3 or 4 tablespoons. No wonder hers was so rich and delicious that we all wanted to pick at the topping before dinner!