Kitchenage

[shesingsnow]

The boneless ribs came out brilliant. I've been shredded bites and putting them into tortillas with cheese.

Finished Tim Dorsey's first book in the Serge Storms series. I really enjoyed that trip around Florida. Got the book in Kindle version out of the library, so I've returned it. Already have the 2nd book in the series loaned out and have read the first few pages. (Hammerhead Ranch Motel)

I have letting things pile up everywhere, so I got started on that today. I started on the dining room table. Got that cleared off and then put the kitchen's pile of Tupperware onto it. It's mostly Modular Mates, which I refuse to throw out. They are air-tight, water-tight and insect-tight. The humidity is more of a concern up here when packing food into these; in Florida I was more concerned about ant invasions and an ant never made it inside of one of these. I opened up the kitchen wall pantry and took out a bunch of tea to give away. Then I started opening up packages and putting stuff into the MMs.

I was much more settled in my Cranmoor kitchen, had more storage room too. So, I have lots of Modular Mates and no use for them - in Florida I had a container for regular flour, bread flour, semolina flour, cake flour plus a container for a variety of specialty flours. And I used them to cook, make bread, etc. Hell, I'm lucky if I keep a pound of any kinda flour in the house now. I also had containers for the variety of dried beans that I used to keep and cook with down there. And white sugar, brown sugar, confectioner's sugar. And so forth. *shrug* Ah well. Whatever. But at least I'm using more of them, after today. When I first moved in here I had a bunch of specialty flours but those are all thrown out now.

I'm not well-adapted to this kitchen. I should make more effort to make it mine, as I did with my workstation yesterday.

Comments

[anita-margarita.livejournal.com]

Gary has a maddening habit of buying stuff in bulk (herbs, dry beans, flour, whatever), bringing it home, and tossing the plastic bag with its contents into the cupboard. When I first met him, I spent a LOT of time trying to determine if a little bag contained oregano or thyme, since he didn't label anything.

After a suitable amount of time, I bought bunches of little jars and labels and went to his house and transferred all the spices into those jars. he was kind of taken aback.

Last year after he got his high cholesterol diagnosis, I bought quart and pint canning jars. Same thing - I bought beans, lentils, organic sugar, etc. and filled the jars and labeled them. (At my house, I don't need to label them; I know what a cannelini bean looks like versus a Great Northern.) He still brings in bulk bags of flour but at least now he is writing on them so I know which one is whole wheat bread flour and which is white pastry flour. It's a start.

[shesingsnow.livejournal.com]

Oh my gosh - I can imagine sniffing all of those herbs. *bwhahahahahahah*

I guess it didn't matter to him which herb he threw into the pot?

I'd like to go back to using dry beans, methinks. I'm starting to build up a small collection of dried things: green and red lentils, yellow and green peas.

That's good he's at least labeling the flour! *chuckling*

[anita-margarita.livejournal.com]

ESPECIALLY after those dried herbs had sat around a month or so, they might as well have been lawn clippings.

We have advanced since then.

[shesingsnow.livejournal.com]

Oh my gosh you have me laughing over here --

I'll bet quite a bit has turned over in his kitchen since then....

[anita-margarita.livejournal.com]

As soon as he demonstrated his ability to steam broccoli, I thought he had potential. I started weaning him off Miracle Whip and brought in sherry vinegar, and went from there.