My university has an orchard, and that orchard began its annual apple sale this weekend: buy half a bushel, get half a bushel free. (Chair for scale.)
Packed, stacked, and ready to go into the freezer. This was the first batch of the week. Batch #3 is simmering on the stove right now. I am going to be ready for winter! (If only the paper I’m presenting later this month were as easy to prepare.)
What does a rooster with allergies and a sinus headache do after teaching on Thursday? Make leek confit, of course. (And do laundry. And make more chile verde base. And vacuum. And scrub the dish drying rack. I have a problem with sitting still.) This recipe for leek confit also comes from Local Kitchen — so simple, so tasty. We followed Kaela’s advice and spooned this over a bowl of noodles with salt, pepper, parmesan cheese, and a little bit of goat cheese. Super easy, and so good.
I realized yesterday that I haven’t been posting as many pictures of Boh lately. Don’t worry, he’s still working just as hard as ever.
Yesterday I snapped a quick picture of my freezer. Not too much room left — which is a good thing. Seems I am way better at playing in the kitchen than I am at reading books these days.
And here’s a shot of my idlewood — almost time to divide for the sleeves. I managed to knit a few rows while watching the first episode of Bones (Season 6) this morning, which was a lovely way to start the day. And right now, there are peaches simmering in bourbon and sugar on the stove. (Not a bad way to spend the afternoon…)
Happy first weekend of fall!