…with basil fresh from the deck
…enough for us to eat for dinner
…enough to freeze some for a future meal
…with a couple summer squashes that have been kicking around the fridge for a week
I planned this (and our other meals this week) on Saturday morning, as usual. That routine is about to change because:
Our first CSA pick-up is this afternoon! Greens, greens, and greens. And strawberries. Looking forward to a harvest-centered meal plan strategy!
Still trying to make good use of our farm-fresh strawberries, and reveling in having cleaned the house the day before, F and I made this strawberry cake. I didn’t do any recipe research or evaluation – it was just the first hit on Google.
It came out pretty nice despite a couple of challenges.
First, I had no cake flour. So I mixed in some cornstarch (with no fussy sifting, in part because I’m lazy and in part because I don’t own a sifter).
Then, I could not find my 9″ round cake pans. This turned out to be a good thing because I found this lovely pan substitution chart which will certainly come in handy again sometime. I ended up using a silicone bundt pan that I miraculously found kicking around the basement.
Lastly, I ran out of powdered sugar for the glaze, but only just. My solution here was to ignore it. It tasted phenomenal, but was very drippy, and my cake plate has no rim so there was some goo to wipe of the counter.
We had our local family over for dinner that night, and it was fun to surprise them with a random cake!
F and I made these cookies from Simply Recipes on Friday morning. They’re fabulous.
I’ve never deliberately browned butter before, and as per Elise’s directions, I followed my nose and waited for that delicious nutty butterscotch scent. It’s worth washing out the extra pot and single-mindedly stirring butter just for that smell. But then you get to eat it, too. I think this is my go-to recipe now. Note: I omitted the cinnamon and used dark chocolate chips.
A quick website search got me a whole list of Simply Recipes goodies that use browned butter.
Also, did you know that Deb of Smitten Kitchen lists Brown Butter as one of her food groups and also has a long list of recipes that use it?
I have to admit that this is a selfish post, because when I find myself in my next food rut, I’m going straight back to this post to find these lists. Brown butter shall fix all of the things.
I’m trying to use weekends more intentionally than I have been.
Get things done while F is glued to J, being glued to J myself for at least a little while during daylight hours, seeing friends, meal planning so J can grocery shop, and cooking ahead.
We cooked a fair bit ahead in the time leading up to C’s birth. We didn’t plow through it all immediately – I was feeling good, we had family in town to help, and we’re not too bad at throwing together quick meals. But it was sooo nice to have them on days when a home-cooked meal wouldn’t have otherwise happened.
Last weekend, we banked three (yes, 3) lasagnas, straight into the downstairs freezer. Score. And by “we,” I mean that I intended to do it but J did it because I was obviously not going to get it done. I’m telling you – he’s good. ❤
Then I cooked a batch of slow-cooker lentils, divided it into several mug-sized servings and one larger serving, and froze it all.
With that all done, I’m eyeing Deb’s pho recipe while the weather is still cool.