The new toaster oven worked flawlessly, and my new small cookie sheets that fit in it were awesome– heavy aluminum that cools down enough for the next batch of cookies to go in by the time the current batch is done.
Celebrating the arrival of fall with some fall leaf-and-acorn cookies to bring to work. The oak leaves are orange flavored, the acorns are chocolate cookies.
Results of latest round of cleaning. Culled about a third of the cookbooks and moved the keepers to the top of the file cabinet where we can get to them and see them. Moved the balsamics and olive oils to the shallow cupboard over the oven. Installed new toaster oven in the former tea clutter space. Yay. Stove area looks so much better not surrounded by the bottles.
Today's harvest– last few Black Krim tomatoes and a couple of Early Girls, a couple of Rosa Biana eggplants (on the small side, but the branches were drooping and I didn't want them to break), some bell peppers, and some Jimmy Nardello italian frying sweet peppers. I think I'm going to try covering the pepper and eggplant bed with greenhouse fabric after this heat wave breaks, to extend the season. The last time I did that I had peppers for Thanksgiving.
Making a Japanese style one pot meal. Started with making a dashi from bonito flakes, wakame, sea palm, and ginger, with some black sesame oil thrown in and a bit of mirin. Added fresh shiitake and snow peas from the local Asian market, plus eggplant and kabocha from my garden. Some fish balls for protein, and when the veggies are done, I have udon to add. There will be lots of leftovers, and they are even better later. It's fall!
Back from the desert, still missing it.