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It is MARCH in Texas, it is 27° F outside, it is SLEETING. The important question here is: WHAT DO I BAKE?
The thing I want to bake, make-ahead freezer biscuits, I can't because it calls for 4.5 cups of heavy cream and we only have 1. So I am left with combing cookbooks until I find something that resides in the intersection between what we have, what we like, and what I'm willing to do.
We also have a pork belly to cook today, as we got another recipe to test, so I can't monopolize the oven all day. And speaking of that pork belly, we've never seen one at our usual grocery stores, so we took the opportunity to trek up north to visit an Asian supermarket we haven't been to. As a result of that, we discovered we don't hate Chinese eggplant. (Found a vegan bolognese recipe to try that called for eggplant, which we figured was in small enough quantity to be undetectable as it was used as binder, but we tasted the Chinese eggplant we got after it was roasted and before we put it into the sauce, and it was so bland as to not taste of anything, so we agreed it would work well in any recipe we wanted to try that called for eggplant.)
We also accidentally screwed the grocery store out of $6, as the pork belly rang up at $3.25, its weight, rather than $9.59, its price, but we didn't realize that until we were far enough away to be a hassle going back. So we get to feel vaguely guilty about it.
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The thing I want to bake, make-ahead freezer biscuits, I can't because it calls for 4.5 cups of heavy cream and we only have 1. So I am left with combing cookbooks until I find something that resides in the intersection between what we have, what we like, and what I'm willing to do.
We also have a pork belly to cook today, as we got another recipe to test, so I can't monopolize the oven all day. And speaking of that pork belly, we've never seen one at our usual grocery stores, so we took the opportunity to trek up north to visit an Asian supermarket we haven't been to. As a result of that, we discovered we don't hate Chinese eggplant. (Found a vegan bolognese recipe to try that called for eggplant, which we figured was in small enough quantity to be undetectable as it was used as binder, but we tasted the Chinese eggplant we got after it was roasted and before we put it into the sauce, and it was so bland as to not taste of anything, so we agreed it would work well in any recipe we wanted to try that called for eggplant.)
We also accidentally screwed the grocery store out of $6, as the pork belly rang up at $3.25, its weight, rather than $9.59, its price, but we didn't realize that until we were far enough away to be a hassle going back. So we get to feel vaguely guilty about it.
Sent from my Apple ][+
