My love of cooking for others and helpful, hungry friends who live nearby mean most of my meals are quite a production. After a weekend with family, I wanted to cook for only me and talk to only me. Also, I didn’t want to share one bite of this sandwich:
Root Roast: chunks of sweet potato, fennel bulb (available at the Olympia Co-op), old cauliflower, red onion, and a pretty purple potato. I used whatever odd bits I had lying around. A root roast is great for veggies on the soft side of edible. Almost anything goes! All goes in a dish: glugs of olive oil, salt (I used Celtic sea salt available for cheap in bulk at the Olympia Co-op), and homemade parsley flakes. Cover in foil and roast at 400°F for… a while. Until the sweet potatoes are about to fall apart. Remove foil and pour on melted butter/lard/chopped garlic. Return to oven and let it crisp up! Your risk of overcooking is slim. Huge opportunity for multiple meal leftovers!
Smoked Oysters: Cannery Row Smoked Samish Bay oysters, found in my freezer. Edible as is, but I fried them in butter for flavor. I can’t direct you to purchasing these exact oysters, but next time you’re driving up the Washington peninsula, stop at the Hama Hama Oysters retail store in Lilliwaup and pick up some smoked oysters. They do it well!
Bucheron cheese: My favorite. This soft goats milk cheese will remind you of brie. It reminds me of sex. The different textures, tastes, and smells all in this one cheese: it’s that perfect combination of food and sex.
Lopez Larry’s Habanero Mustard Sauce: Spicy. Tasty. Purchased from Lopez Larry himself at the Coupeville Arts and Crafts Fair along with this garlic hat, modeled by my grand old Potato (Papa):
It’s been a day of impatience, going from dehydrator to dishes to oven to camera to cutting board, finished with one thing just in time for the next stage of another project.
Projects of the day:
-picking and slicing over two dozen over-ripe plums for dehydrating,
-and a plum sauce for this weekend’s Slow Food of Greater Olympia Colvin Ranch Fundraising Dinner (to be served with Olympic Mountain sage ice cream and Bread Peddler dark-chocolate-drizzled shortbread cookies, after Olympia oysters, and five courses of beef prepared by Will Taylor of Waterstreet Café – tickets available here);
-roasting beets and chopping cabbage and onions for a freezer-full of borscht (recipe to come. Until then, use this recipe for cabbage soup, add beets, and blend at the end);
-tending to said borscht in its bubbling red fury;
-soaking soft wheat berries for sprouted flour to make the best Brown Butter Bittersweet Chocolate Chip Cookies (discussed in this video);
-soaking almonds and walnuts for this Olive Oil Maple Granola from Orangette;
-drinking coffee and raw milk, coffee and raw milk, coffee and raw milk.