Lest any one think that all I do all day is knit socks, I wanted to take some time to
brag about show off catalog the other things that I’ve been working on during the Sockpocalypse. In addition to the studying for my NP board test that I’m supposed to be doing, of course.
Like everyone else in the world, my first thought was to take advantage of the extra time to make bread!
Foccacia and soft pretzels were enjoyed for many, many days. I’m not sure what it is about humans and the need to do clever things with yeast when we’re bored, but I’m certainly happy that the phenomenon exists. Then the baked goods kept on coming.
Brownies and cranberry cake made appearances, which is not unusual in this house.
Then, I had to start getting creative. We did Grow Dat‘s CSA box again this year, and got inundated with amazing fresh mint, basil, and both hot and sweet peppers that I had to figure out how to deal with. (Please do click on the Grow Dat link! I cannot say enough good things about this amazing place and the wonderful work that they do!)
So, mint lemonade.
Dried lemon balm for tea.
Vegan pesto with tons of basil, sundried tomatoes, and walnuts. (Not that I don’t love regular pesto, but Dan hates cheese, so I had to branch out. Turns out I like it way more this way!)
Sweet pickled jalapeno slices! Which is the only way I can even approach a spicy pepper.
I’ve made these several times now, and they taste just like homemade barbecue sauce. So freaking good.
And I made blistered shishito peppers for the first time! Grow Dat exposed us to so many new delicious things this year, and it was really wonderful to enjoy something that I would have never known to purchase for myself before. Then I got out the big pickling/canning guns and made spicy dill pickles out of the abundance of cucumbers from our backyard garden.
This isn’t even all the cucumbers! Those vines were going crazy.
Trip was mad that he couldn’t get on the table, but I think he approved deep down inside.
And even though I bought the wrong thing and ended up having to use a mix of dried dill leaves and dill seeds, they were still delicious. And, to wrap it all up, I made a whole boatload of ice cream.
Making ice cream from scratch really satisfies a love of fiddly things and rigorous mise en place in me. I love getting out all of the different bowls and prepping all the little whisking stations for myself.
And you just get the thickest, creamiest, most delicious stuff in the world. All recipes from the Jeni’s Splendid Ice Creams at Home book that serves as my ice cream bible.
I think we’re set for a while.
Next time, a return to your regularly-scheduled sock programming. I just needed to give my fingers and my brain a break.