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October 2010

Just a bit of the Sunday cooking

I wrote out this whole thing, including the recipe for the apple cake, but then had to force-restart my computer, and lost it all. But the apple cake recipe isn't just right yet; good crumb, yet just not quite moist enough. Anyway. I'll make another one next week and let you know. I might add some pumpkin to the batter.

Also, I roasted a chicken instead of making chicken stock. Wegmans had roasters for .79/lb, so it seemed the thing to do. I added artichoke hearts and crimini mushrooms to the pan. Maybe I'll make stock with the leftovers, but I still have another chicken for boiling in the refrigerator. :-)



Slow-Cooker Notes: Going to start collecting these regularly for an archive.

Cooked 3 lbs frozen pork loin with dry seasonings, 1/2 cup cider vinegar on high in slow cooker for 3 hours, added sliced onion & 2 large cans Bush's beans, cooked another hour, then took out pork, cut into 1 inch chunks, put back into now soupy beans. Left it on high to cook for another hour. Could turn down to low, but high is only 300ยบ, should be fine for 5 hour total. Must remember to start earlier next time, in order to use dry beans + attending sauce ingredients.

living in my kitchen

I  thought since I'll be able to share more cooking photos now, I'd share some from where all the magic happens.  ;-)

Two things that I don't like: refrigerator; old, inefficient, poorly designed space, matches nothing else. The homeowners took their new fancy black one with them and left this in its place. And I don't like my messy tower of Things, but there's not quite enough cabinet space, though it could be worse.

The first two photos are my good quiet spaces, usually. I love my ugly worktable because someone down the block was throwing it away, and I had the boys go down one night and carry it home. No one sits there but me. I have another ad to hang next to the one that's there, so the wall will look better, but I need a matching frame.

Then the rest are how things look today. But things are a bit crowded right now; the roaster oven isn't usually out, as it takes up so much counter space. I moved the waffle iron to the mixing area and the slow cooker to the other side of the sink to make room for it, until we have the oven igniter repaired or replaced.






The shelf above the sink looks super for plants, but they tend to die there. Facingsink

I like the location of the laundry, but as it is next to the cat bathroom, I find it less pleasant than I might. Also, that space is narrow, with the pantry on the other side of  it. Laundryview

If  you like this sort of ageless traditional look, I'm sure it appears a nice job has been done. I cannot complain at all. It's just not my personal taste. And if I owned this house, I'd want to knock out the wall next to the worktable and open it up to the dining room.

Cooking/stock up/new tripod yay!

I feel like living in my kitchen this weekend. I replaced the PUR filter on the faucet with a better one, did a great stock-up grocery day yesterday, it's kinda cold out, the liquor cabinet is in good shape, there's ale in the refrigerator, AND I finally got a new tripod!

(Also plan to enjoy the fireplace later, and we've downloaded The Apartment from the PlayStation network, but that's maybe for the other blog.)

One downside? The ignitor in my oven has stopped working! It's either clogged or bad, so I have to call the PSE&G Worry-Free people and set up an appointment.

We got the Thanksgiving roaster oven out of the garage, and I'm going to see just what it's like to bake cookies in that. I'll do my lamb roast in it as well. And I have the new slow cooker for other things. It'll be okay.  I'm going to cook happily & share photos happily, and pretend I don't mind that I have to wear socks inside and shoes outside now.

First up, of course, this week's chicken stock.


When's the last time one of my kitchen pictures looked that decent, eh? It's an outmoded camera, in the digital camera world, but it's fine for now.

Don't peel the vegetables when you make stock, or chop off the ends. Also, leave in the neck. :-)