Cooking is love made visible. ~anonymous
This morning, I used about ten medium sized peaches to make approximately a liter of sorbet. I did not use the same sorbet recipe which I have used on my summer plums. It is a simpler and less sugary version, with water added. We shall see… in a few hours time.
Next up, I will make fruit syrups to be used on ice creams, pancakes, as marinade, or salad dressings. I may also use these fruit syrups as sugar replacement for sweet teas and cocktails.
I have just sliced up a few ripe tomatoes, placed these outdoors, to make my second batch of sun-dried tomatoes this summer. If I have to suffer through the third heat wave this year, I might as well make the best out of the situation.
Also, let’s not forget the litres of plum sorbet I have in the freezer. Maybe this afternoon will be a good time to have some of the ice cold treat…
I started using Too Good To Go a week ago. Yesterday, I bought my second surprise bag of grocery. The economical advantage is obvious because I am paying only a third of the cost of food I receive. The environmentally aware part of me is proud to be saving some food from being toss away. Admittedly, there is a teeny tiny part of my brain that is telling me that this is not a perfect deal. I am quite aware that I am consuming more, and of things that I usually do not have on my grocery list. I am eating more because I do not want to waste any of the expiring food.
So yeah, I know that the €3.99 I pay is the thin line separating me from a true dumpster diver!
I spent most of this morning ridding myself of the over-abundance of apples and tomatoes. Five apples were used to bake a simple apple pie. Note to self; less sugar, less butter but more corn starch next time. This apple-heavy pie might be good as pie filling. I think I have done that once last year, in combination with a ready-made pie shell. I shall repeat the experiment and document it.
Meanwhile, I have used six very ripe tomatoes to cook a batch of tomato soup. The simple but awesome recipe is from a French bistro cookbook.
Both recipes required a minimum of ingredients. Which is just the way I like it…
Here’s to alcohol, the rose coloured glasses of life.
~F. Scott Fitzgerald, The Beautiful and Damned
Yesterday evening after dinner, D and I went to the international beer festival at Zwevegem. It was our second beer festival this year, after Brugge.
Despite the somewhat gloomy weather, the turn out was surprisingly good. Admittedly, I did not have much desire to drink beers, not after the last two gatherings in the week! I did enjoy the ambiance though. It is almost sure to be a pleasant time when one is amongst a happy crowd enjoying drinks, food, music and togetherness.
I really need to get rid (not throw away) of the last batch of plums that I stored in the fridge two weeks ago. There are too little of them to make a decent amount of jam, and they are a bit too old to eat fresh. Freezing would be the ideal solution, but I have no space in the freezer! Argh!
Even after I have made some plum jam (skin on this time) yesterday evening, there are still about 3 kilograms of fresh plums left in the fridge.
In my search and attempt to use up as many fresh plums as I possibly can, I came across some interesting recipes for plum chutneys. This shall be my next culinary challenge. Spiced plum chutney is suppose to go well with cold meats. I might even be able to use some of my bird’s eye chilli.
I have been tossing out the overripe plums, which I can find no use for, under the plum tree. With the hot weather, I thought that the fruit will dry up pretty soon, and in the mean time provide food for the few black birds which visit the back yard almost everyday. Instead, the pile of rotting plums is attracting butterflies, bees, wasps, and flies! I need to clear this pile off soon. Related or not, caterpillars were found on a young dill plant, two metres away from my insect-food-buffet.
Well, if humans cannot consume my over-abundance of plums, I am sharing it with the critters. Now with the insects and birds, and later with the microbes when I dig and compost.