After the past weekend, I feel very productive. Although most Saturdays involve both cleaning and cooking, we were also home more than usual on Sunday and cleaned out the fridge. This followed the freezer cleanout on Saturday. Both, naturally, led to other projects. Suffice it to say, I did a lot of cooking and consolidation–not all of it planned. I also made myself a nice breakfast Saturday. I could spend days doing this stuff and hardly leave the house, so I feel rather accomplished, though we’ll see how long that lasts.
Further, I’ve been on a quest to use up the entire bag of limes I bought last week. Not my usual citrus purchase, so I figured why not change it up a bit?
Saturday morning starts out with a round of dishes. Pretty normal so far. Next, a large pork roast with a marinade of soy, honey, garlic and lime juice from here. It was an 8 lbs. roast at a ridiculously low price, and has been taking up way too much room in the freezer ever since. It just fit in the crock pot. Doubled the marinade recipe. But, most of freezer problem solved. Pork is delicious.
There were two peaches left from the week, which isn’t enough to make fruit butter. However, there was a pint of blueberries in the freezer. More space in the freezer, and no wasted fruit. It made exactly 1 jar and 3 spoonfuls (guess where they went?).
Blueberry Peach Butter
- 2 peaches, cut into large chunks, skin on
- 2 pint blueberries
- 1/4 cup orange juice
- 1/2 cup honey
Meanwhile, I’ve done a second load of dishes, started the big pot for iced tea, and seriously debate whether to make breakfast. Seduced by runny eggs and cheese, and the oil-herb cubes in the freezer, I do.
Fake Eggs Benedict
- 2 slices of toast
- 2 eggs
- 1 oil-herb cube
- 2 slices lunch meat
- 3 slices cheese
At this point, I stop to eat and work on a writing project I owe someone. Some parts still need typed, but most of it’s ready. Still working on some unfinished parts as we speak. Then shopping (this week’s haul: mushrooms, greens, parsley, onions, nectarines, strawberries, pears, lemons, cherries, eggplant). Back at home, I’m crazy enough to do more.
I decided, during the freezer cleanout in the morning, to make stock from the chicken bones and veg refuse that were in the freezer. End of freezer space issues, and that goes on the stove, as well. Pork is looking nice with basting every few hours, butter is simmering–did I mention the immersion blender is a great tool? I don’t like breaking out the food processor for small batches.
Since I can’t take a nap at this point, so veg on the movie and work on the typing project. This is what happens when you do most of your draft material by hand. Eventually the stock is done, and I can turn things off and go take a nap. Saturday napping is a must, especially when you need to get stuff done.
Ingredients for fish tacos–the first idea to get through the limes–have been building all week. So I made those for dinner. Cue more cooking, though this time it’s mostly knife work and mixing. Made two new things for them, lime crema which I took from here and an Asian slaw. By that time, we were so tired and hungry they were inhaled before any pictures could be taken.
Quick Asian Slaw
- 3 cups cole slaw mix
- 1 Tbsp oil
- 2 Tbps red wine vinegar
Sunday I have a major headache, and by the time I’m able to get up, church is out of the question. However, I have to put the pork in the fridge at this point, so cue fridge cleanout. There are 5 jars of pickles in there. 5. Homemade. We aren’t buying any more until those are gone. Then, there are over 2 quarts of fruit butter, never canned. Really, no idea. Just that nebulous “stuff” was down there. And that really won’t do. Out comes the canner.
If you don’t know much about canning, it’s easy, but a timesuck. It takes forever to boil that much water. So I do the rest of the prep, wash up most of the dishes from tacofest (only then can I put the crock pot in the sink and soak it; as far as I know it’s still there), work on the typing project. At least I’m stocking stuff for Christmas.
The rest of the day was taken up with family and birthday celebrations (not mine).
Still have 2 lbs. of cherries to pit.