It's still raining. Lots. Grey and cloudy skies and steady, soft rain unlike anything they're used to here. Especially in August. It's kinda cool, as the days have cooled off and sleeping's easier and everything's easier, including even the concept of thinking about cooking. Though this morning, John was a real sweety and peeled and sliced peaches for our breakfast, to eat with yogurt and cereal. Yum. Sweet and creamy and nice.
Work was really good.
Got things done, learned things, and really got things rolling and some things have resolved unexpectedly in really, really good directions. Vague enough? It's altogether good, though.
I think Food Network has become a completely intrinsic part of my life. Though food always has been, it's nice to be awash in cooking ideas of all types. I got home before seven just so that I could see this evening's episode of Good Eats and see how he thought a chicken should be roasted! That was really amusing, and I'm not entirely sure that I agree with him, but it's an intriguing method. Though I'd probably have put the chicken on the grill instead of in a pan, maybe with a pan of soaked wood chips to add smoke to the mix. Yum.
Just before the episode, I put together a What's In The Fridge casserole. Some of it was inspired by the Updated Tuna Casserole that was shown on Today in Cooking; but it was mostly inspired by what was in the refrigerator, pantry and whatever happened to appeal. I put, on the bottom, a layer of Ritz crackers 'cause I like 'em. Then a layer of the leftover sweet corn kernels as a bed for the rest; a layer of smoked salmon; a layer of mild cheddar; a few dozen capers scattered over that; a layer of chopped, raw red onions; a layer of fresh, ripe, sliced tomatoes; another layer of corn to finish off the Tupperware; and a final layer of cheddar. I then mixed up the last two eggs we owned with some milk and a generous amount of dill weed and beat them all together and poured it over everything. Then I crumbled the last four Ritz crackers we had over the top of that, to give it some crunch on top and stuffed the whole thing into the oven to bake at 350 for the duration of my show.
At the last commercial break, I pulled it out of the oven and let it set on the stove while I watched the very last of the program. The cooling time let it solidify a little, and made it so that it wouldn't burn all my mouth at once. When we dug into it it was just marvelous. Crunchy sweet and savory, with the richness of the custard and the salmon against the sharpness of the onion. John was ecstatic, and it was very good eats.
It's very, very nice to be able to make this kind of thing for myself. I really liked being able to use what we had and make something that was so very good and so very nice so far as not wasting things we already had. I really enjoyed being able to do that.
Sometimes I think food is like life. That some of it you can pick and choose, and some you just have and have to deal with trying to use, and some of it you just have to throw away when it's past being safe or healthy to eat.