Seems that I at least had summer writers block.
I am not a warm weather person. Never have been. Even as a child I preferred running barefoot through the snow to barefoot in the sand. Heat makes me languorous.
That being said I have not been idle this summer. I have had all sorts of unfulfilled grandiose plans and a few fulfilled smaller moderately well planned ideas. Just not anything I wanted to write about, until now.
So without further stalling here is my "What I did on my summer vacation." report.
Tried for the perfect BLT made with organic tomatoes and home cured bacon, buffalo mozzarella, and homemade mayo (I do like a few things about summer).
My first paella, made at the lake for tons of people.(Not exactly the right pan but that is sure to be remedied)
Grilled watermelon and peaches. Quite tasty.
Discovering Pineapple Pancetta Grilled Cheese. This kills!
Showed some love for the pear tree in my back yard.
Pear preserves all winter, for the price of picking up jars from my mother (gratis) and a pound of sugar, rocks.
Recreating my Grandmothers pressure cooked green beans, almost.
My first tentative steps into the world of fresh pasta.
Used in alla carbonara, sans cream with pancetta,
and with cream and guanciale. (this one was better)
Peach ice cream with homemade caramel sauce.
And most recently and the most grandiose of my summer activities. Tilling up roughly 1800 square feet of the back yard for a garden next spring.
It's bigger than it looks.
And summer just wouldn't be summer without friends to share it with.
I will make every effort to post more often.
Next up is Salt Pork.
Cheers
Chris




3 comments:
wowee zowie on the carbonara...
no cream in mine please... just egg and guanciale. thank you.
but really it all looked wonderful.
Glad to see you're back.
My wife has made the non-negotiable request (demand) that I finish the kitchen before the Thanksgiving guests show up.
But I'm planing to make my semi-annual pork run to Pa. a week from Saturday. Fresh bacon for curing, fresh ham for curing and shoulder for sausage, plus loins for roasts and chops.
Nice to meet you last night!
Looks like you're a pro with the pasta!
Ok....let's hear about what's going on NOW in your kitchen!
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