Wednesday, September 9, 2009

What Else I Didn't Do on My Summer Vacation

I began the summer with a listful of good kitchen intentions, the foremost of which had to do with breadmaking.

First of all, I wanted to make homemade tortillas, like the wonderful tortillas offered by Tony's in Standish. Partner in Food had requested a comal, a tortilla griddle, last Christmas for that very purpose. The comal was oiled as directed and has been seasoning nicely in the oven every time we bake something...but no tortillas, or chapatis, or crepes, have been placed on it so far.

I had also wanted to try Artisan Bread in Five Minutes a Day -- a recent visit to Zingerman's in Ann Arbor, and experiencing the crusty goodness of their breads, reminded me of that plan -- but so far I've not gotten around to doing that either.

We had begun the summer with plans to expand our home canning to include peaches and pears and several more kinds of pickles...but we have been so busy traveling in the last month for various family get-togethers that we've had to fall back on our Amish neighbors for our winter canned fruit and pickle needs.

We have made some kitchen progress, however. We finally melded our two households' worth of kitchen equipment and dishware into one and either sold or given away the excess, and our kitchen implement drawers are now arranged by theme. We've discovered the joys of a rice cooker -- a rejected Christmas present that we decided to keep for ourselves and have found to be absolutely invaluable not only in cooking rice but also in making other grain- and bean-based dishes and in steaming vegetables. We've further unplugged from supermarket food by purchasing more directly from farmers. And, despite a horrendous summer in terms of growing weather, we've been able to enjoy a few home-grown vegetables of our own -- heirloom lettuces, snap beans and tomatoes -- with more on the way.

The beauty of not finishing a to-do list, of course, is that goals are very recyclable. We have placed a month-long moratorium on traveling, just to regroup and enjoy our home during our favorite season...the comal might finally come out of the oven between now and November.

1 comment:

PS (PSanafter-thought) said...

I think there is summer cooking and summer food and winter cooking. And the Artisan Bread, if it is the same recipe that I did last winter and loved, is definitely a winter event. Think REALLY hot oven, nearly every day for a week until the dough is gone. I'm sure there will be winter evenings you'll just love having that oven on.