the cold storage

Here's our fridge, upper freezer and spare mini freezer. Let's see, they're all jam packed with stuff. All good stuff. 2 cartons of eggs, bottle of maples syrup, fresh squeezed meyer lemon juice (which it turns out makes my lips puff up like the best collagen jobs in 90210 zip code), 16 kinds of jams-only strawberry for kurt, plain kefir for soaking grains, goat milk for rory, mustard-sesame tempeh marinating, spelt tortillas, antibiotic for the cat's abcess, bag of locally grown CSA (community supported agriculture) lettuce, tofu, unground flax seeds, bottle of apricot beer (bad), asian hot sauce, raspberry sake (not so bad), carrots, cabbage, and apples.

Fridge freezer has two old teethers from rory's youth-one's a thumb which we bring out if he falls, fr0zen organic corn, 2 lbs. butter, bags of frozen herbs and soup stock ingredients, frozen nuts, bananas, corn meal, thai bird chilies, some bad potstickers from trader joes, ice cubes in tray, whole wheat flour (which I need to use or lose), frozen lemon juice, lime juice, five egg whites, oh and the frozen blueberries and raspberries from this summer's farmer's market. Yum.

Spare freezer has all the freezer packs, the gin, more nuts and some corn flour for tortillas (which I've not yet mastered-I think I need to actually buy the press).

The lemon curd cake was wonderfully buttery and lemony. I licked all of the batter til it was gone. Then I figured out that I was actually allergic to all of that lemon. Awww shoot. I've been waiting for this cake! Two days in the making, not to mention the precious meyer lemons. I ate a piece anyway. My lips got all huge and rough and started to peel. But it was damn good going down. I wanted more. I watched kurt eat huge hubby slices with ease. I served it to guests. I took it down the street to Scott & Jessica's. And I froze one small piece for next week. Yum.

I haven't cooked much more than the soba sesame cabbage mustard tempeh recipe lately. We went out for take out pizza last night. Rory's first take out pizza. It was delicious. Check out his site for the photos.

lemon curd cake

I wanted to start documenting what I was making, so I could come back and see where that dish in my mind was coming from. So I'm starting today. I'm not sure how this will all work out as a real document. I love pictures of food, so it will be great for me.

Here you see a typical day in the kitchen. No space for setting anything down. The light is good. Nice view of the yard and a cool spring breeze today. Great! No foggy windows from the cooking. Rory's meal is up front on the counter, then there's pistachio's that are slow drying and the remnant dishes from the lemon curd cake that's in the oven.

Here's a close up of the pistachios. They were raw. I've soaked them for 24 hours in a light brine and now they're in a 100 degree oven for 12-24 hours. The soaking makes the nuts more digestable and allows all the good stuff that's in them to be accessed. Right now they're still a bit wet, but they are tasty. Rory can't keep his hands off 'em.



Here's the rest of Rory's lunch. He's not so sure about the red cabbage. The tempeh has been skipped today too. But the asian rice noodles...yum.


This is the oat-sunflower seed-currant mixture that I'm trying to soak as well. I'm starting my first week as snack leader at the Parent run Coop we belong to. I'm making energy balls. Whooo boy.



And the lemon curd cake is in the oven.



Here's the recipe. It's from "Serena, Food & Stories' by Serena Bass



Right now I've exceeded the cook time by a whole 10 minutes and the center is still like pudding. Who knows.