Last night I had another go at the pureed turnip recipe I made a few weeks ago. Instead of shallots, I used my red spring onions. I also sauteed the turnip greens with this week's beet greens and some cajun seasoning (I would eat this on everything), and made some chicken in barbecue sauce. This all made for a well rounded dinner, and I can't wait to eat the leftovers for lunch today.
I also made zucchini bread last night since this week's share included two zucchinis the size of baseball bats. (I am giving one to my sister.) I used almost a whole zucchini, and boy is it tasty. My sister gave me some whole nutmeg for Christmas, and I feel like it really makes a different in recipes like this. I am enjoying a slice as I type.
I hit another baking milestone yesterday: I bought the plastic tub of sugar since I've been going through the boxes so quickly. I think the next step will be a flour tin.
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