Back to work…sorta…in the kitchen today instead of the office. My plan was to resume work on collating the notes and then to continue editing Tumbledown Patrol and Puddles and Whiskers. However, fruits in the kitchen called. Not called, in that fashion of “Hey, make something cool out of us,” but in that “Oh shit, we are about to go bad, please do something with us.”
So fruits going bad took precedence overwriting and editing. I hoped this would only be for a short amount of time, but…starting with fruits that did not make the cut: a mango and several peaches. Try as I might to cut the bad out, the bad was the fruit. Sad chef. Over a dozen small farmers plums, named farmers plums by me because I bought them from a farmer who was happy to learn that his really small plums had another use, making a plum sauce (he was genuinely surprised that I would purchased these tiny plums and even more surprised to learn I had no intention of eating them).
My Quick Sauce Quick Recipe*: Macerate plums with sugar (2 cups), a generous squeeze of honey, a capful of cider vinegar. Squeeze plums through a colander. Put sauce back on stove and reduce by 1/3, tasting along the way…add additional sugar or honey to round out flavor.
Plum sauce is good on rice and egg rolls. I am sure it is good on other things, but those are the two uses around here. Next up on the sauce parade an orange sauce and finally a lemon-lime sauce. Both made the same was as they plum sauce only at the end I added a slurry of cornstarch and water, let cook to boil for one minute stirring entire time, to thicken them up.
By the time the sauces were finished it was time to begin dinner prep. I went from sauces, to cutting up potatoes, onions, and garlic. Barb has an idea to make individual foil packets of each to go on the grill with the drumsticks. Drumsticks which may get a homemade BBQ sauce or some of the orange sauce (after I add a drop or two of sesame seed oil for some heat) or a quick homemade faux teriyaki of soy and sugar. Who knows? I won’t until I start cooking.
Free of the kitchen, time to get the kids from school, but before that a quick stop at our insurance agent. Why? Because our bill arrived and I crapped my pants at the increase. As I told the agent, “For this bump, I should’ve hit a deer of something last billing period just to have something to justify this bump.” Why the bump? No reason, just one of those things, “You know how it is?” Yes I do. If a company can charge more for a service that is necessary, but not wholly useable such as insurance-I must have it, but I only need it when something has gone wrong-they will. Until that point, the company takes my money but does not give me anything in return (for example: if I do not cause the insurance company to have to do anything for me for that billing period, should they not give me some of my money back?), so in that theme, why not charge me more even though I have moved to a safer place and have not (knock on wood) had any accidents. Yep, I know how it is…necessary costs. I only wish I had stayed in the kitchen. On the plus side, I have time to write because I don’t have all of these sauces to make. 🙂
* Full length recipe has more accurate measurements, heats and times. Ask if you would like it. 🙂