I admit it. Since being diagnosed with cancer, going through chemo and just functioning has consumed most of my energy. I haven’t canned a thing all year. I haven’t even been baking as much as I used to. This simply won’t do.
The culinary bug has been buzzing past my ear and I have been itching to get back into the kitchen. Saturday, I picked up three dozen eggs from a local farm. Ok, so I pay a bit more for them, but they are fresh, they taste great and I LOVE getting blue-shelled eggs.
Yes, they taste the same as a brown-shelled egg, but shouldn’t you appreciate the beauty of something so simple?
Sunday is our busiest day of the week. We have church in the morning and my daughter has youth group in the evening. During that time, we have to eat, normally run errands; including grocery shopping.
As soon as we got home from shopping, I went to work. I had the best intentions of making a gluten-free loaf of bread, but time wasn’t on my side. Instead, I prepped veggies for the work week. I take them to snack on.
I wanted to use the tomatoes that I purchased last week. What popped into my mind? Roasted totato soup! I roasted the Roma tomatoes and garlic in the oven. Since I needed to roast onions too, I used my air fryer. LOVE that machine!!!
While that was roasting, I made peanut butter. Yup…super simple. Just use peanut powder, a bit of salt and almond milk. Now, I have something to dip that boring celery in. That’s a win in my book. I also put some beans in a bowl with water to soak.
It was time for a nap…yup those are still needed as chemo all but destroys your body and being over 40, I bounce back about as much as a deflated ball.
We stopped off at the Asian market to get a few supplies the regular stores don’t carry. Then off to the she-child’s youth group. I stayed because there was a parent forum with a lot of useful information.
As soon as we got home, I started a batch of yogurt. While that was coming to temperature, I diced an onion and pulled out the ingredients to make crock pot baked beans. Yup, that’s for tonight’s dinner. Need to keep it simple, so we can start making lumpia for a church potluck on Wednesday. I also made the base for ube ice cream. It’s my most favorite ice cream ever. Heck, I love ube in all sorts of dishes. By making my own ube ice cream, I can guarantee it’s gluten-free. It’s so worth it. I will be putting that in the ice cream maker tonight.
Cleaned up my kitchen, took the dogs out and headed up to bed. The culinary bug is still in my house. Not sure when it’s going away, but dang if I didn’t get a lot accomplished yesterday!