Carolyn and I planned a day to make all the things we couldn't make when we had Covid (because who would want to eat it and we didn't want to be in the kitchen spreading germs).
Great haul from the garden. We made pickles and pickled (store bought) red onions (Which are fantastic if you haven't been introduced...after 2 days of pickling you take out the brine and splash them with lemon/lime juice. Excellent on a salad or with meat - yum)
Joel made cheesecake and Anna (who was gone for Show choir most of the day) made herself lunch (grilled cheese maybe?).
Carolyn and I also made lemon-curd and birria tacos, which also are wonderful. (She was introduced to them in the dorms. They are slow cooked beef with a special consume that you dip the corn tortillas into before frying.)
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