Like I said, I’ve been diligent with my Today I Made resolution. Honestly, it doesn’t really even feel like a resolution anymore. It’s just something I do. I mean, after 7 full months of this, you’d sort of expect that it has become habit, and you’d be right.
Most days lately, I’ve been making multiple things. However, a lot of these things have not been new things. So, I’ve adopted a new rule around here ): only new things count. Or tweaks on new things.
This rule is hereby in effect until such a time as I deem it to not be a rule anymore.
Ahhh, another rule I can get behind. This one is always in effect.
Enough with the suspense, it’s on to the updating!
It’s been about a week and a half since my last update, but its Friday, so I’m going to keep this one short. Lots of pictures, not a lot of words.
And by “not a lot of words”, what I mean is “not a lot of words for Katie.” Which is to say “the normal amount of words.”
We left off around last Monday. That’s when I made the Raspberry Citrus Cookies that I told you about yesterday, so there’s no need to even discuss it further. In summary: the cookies, they were real good.
On Tuesday, Pineapple Salsa (Looked a lot like the mango-ginger Salsa, but with…pineapple. I used the pineapple corer and it, too, was real good. (Note: don’t skimp on the cilantro or the cayenne.)
Remember when I went strawberry picking and got 5.5 pounds of strawberries? I ate a fair amount of them fresh all week long, but there are only so many I can eat before they get soft, so I froze some, and made a few things with them also. (Hence, the strawberry theme alluded to in the title of this post.)
On Wednesday, I made Strawberry-Vanilla Bean Jam. This stuff…you guys don’t even KNOW.
I am not a huge jam person, having no toast to spread it on and all that, but I could (and in all honesty DO) eat this straight from the jar with a spoon. It’s that good. I use a super secret ingredient that makes jamming a 10 minute affair, as opposed to an hours long, stand in front of the hot stove affair. And there is NO COOKING involved. Hallelujah.
I’ve got plans to tell you about it….soon.
I also made another toddler dress, this one for my friend’s child. Here’s a picture of the other dress I made, this one for, and modeled by, my niece.
She’s getting so big I can’t take it! I can’t take the cuteness either! (Yes, that is a bottle of beer sitting on the ground next to my brother. We’re from Wisconsin.)
But back to strawberries.
On Thursday, I used some of the jam I’d just made to make Peanut butter and Jelly Cookies.
I stirred some of the jam into the batter itself, and I also folded some in right at the end, so the cookies were like little strawberry flavor bombs, with a peanut butter aftertaste.
You can bet your sweet patooty that there will be a recipe for these. Because WOW. Maybe my best cookie in recent memory.
Do I say that a lot? Yes. Well. I either have a short memory or my cookies just get better every single time. Both?
Friday, I harvested a huge bushel of kale, and used it to make kale hummus. I didn’t follow a recipe, nor did I write anything down, but I started with kale, tahini, garlic, cumin, paprika, and blended that all up. The bitter bite of the kale was a little too much on its own, so I added some frozen sweet peas to balance it.
It ended up perfectly sweet, with a tahini and kale bite to it.
Speaking of bite, on Saturday, I made a batch of Sunflower Seed Butter, this one on the spicy end of the spectrum, with garlic, cayenne, and paprika)
The weather on Saturday was crappy, so it was kind of a busy day in the Today I Made department. With crappy weather, comes sitting on the couch wishing I were outside playing in the garden. With sitting on the couch, comes crocheting! I got about 4 different colored stripes added to that afghan!
I also made a homemade Mrs. Dash Spice Blend (I love this stuff; it is like garlic – it makes everything better.)
On Sunday, I started to ferment Half-sour pickles.
I don’t know if it is just me and a complete inability to make half-sour pickles or what, but these just aren’t fermenting! I followed the recipe and everything. But when I took a bite of one after 4 days in the fridge, they were….not good. Not bad either, but not at all fermented.
I surmise that it is the temperature that is the culprit.
Since fermentation is a much slower process as temperature decreases, I took them out of the fridge and they are sitting on the counter at room temperature now. I’m hoping that it isn’t too late for the fermentation process to start to work even after they were in the fridge for 4 days, but that remains to be seen. Anyone have any idea?
In more strawberry news, on Monday, I made Strawberry-Mango Jam. Fresh mangoes were on sale and I bought a few, ate a lot, froze some, and then decided that HEY! These would taste good with those strawberries.
Both jams are sugar free freezer jams, without any pectin in them. Instead I use the super secret ingredient that I will tell you about when I write up a more detailed post on jamming.
On Tuesday, I made something that I have never made before. Something I’ve always wanted to try my hand at making but have been too scared. Something that I bought the main ingredient for months ago, but it took this long for me to face my fears.
I made Tilapia Ceviche.
Wouldn’t you know it? It was easy. Let me know if you want the recipe. I can write it up, but in all honesty, there are SO MANY recipes on the internet for this stuff that I’m not sure mine will be a good use of….whatever you measure internet space in. Bits? Centimeters? Pixels?
By this time, the cookies I’d made with the Strawberry Vanilla Bean Jam were all gone, so can you guess what I made on Wednesday? Hint: There were strawberries involved.
Yes, I made Strawberry Mango Cookies. I used a nearly identical recipe as the Peanut Butter and Jelly Cookies, but this time I used the Strawberry Mango Jam and left out the peanut butter.
You’d think leaving out the peanut butter would have made them less exciting, but I think that the mango would have gotten lost in the flavor shuffle, so I used coconut oil instead.
They taste very….tropical.
Hang on there, cowboy, we’re almost done.
Yesterday, Thursday, Lazy Man’s Kimchi. What is lazy man’s kimchi, you ask?
Quite simply, it is a jar of fermented sauerkraut purchased from the store, mixed with gochugaru paste, fish sauce, ginger powder, and garlic powder. No fermenting necessary. No waiting required. Instant kimchi satisfaction.
To be honest, I was expecting it to taste like…well, like lazy kimchi, but it is GOOD. Not good enough to abandon real kimchi, but for those days when I need kimchi and I am waiting on mine to finish fermenting, this will definitely happen again.
And now, since it is almost 11 am and I haven’t done any work or even checked my email yet (I was out in the garden for a long time on this beautiful morning!) I am going to make myself get some work done.
What have you made lately? Do you have any fun plans for the weekend?
What recipes would you like me to write up?