Friday, August 29, 2008

the last supper

This is the last meal I'll be cooking in our Kerman home. Eggplants, tomatoes, and basil from our garden, plus carrots, garlic, green pepper, olive oil, and spices.

All the kitchen stuff is packed except a few essentials. It's sad to leave our friends here, and our still productive garden, but we're excited to be in La Jolla and for a new adventure.

The trip to Utah and elsewhere was fantastic, so thanks to all of you Jorgies for making it wonderful. Kris has been sick for the past 3 days so I've been packing on my own and with a little help from some wonderful ladies in the ward.

Sam has been having a rough time post-trip with all the traveling and now all the packing and big changes. Oh, and the fact that he's getting 2 molars and a very painful front, top tooth. Despite this he has figured out how to do the sign for milk, say cookie (cah-koo), and incorporate a few more dance moves into his repertoire.

Tuesday, August 19, 2008

Zucchini Quesadillas

Guess what! I made something. Me. Not Aaron.

I saw this yummy recipe and made it since we have zucchini from our garden. I didn't have corn, so I put in some green pepper, and I added a can of black beans. I used a combo of jack and cheddar cheese.
The garlic makes it.


Sunday, August 17, 2008

On Homemade Ice Cream

We have three ice cream makers. One (a small one that you stick in the freezer and then use a hand-crank) I got for Aaron on Father's Day when our oldest was a baby. Number two was one of those traditional ones that makes a lot - loud, with the wood exterior - remember? Three, we just got.

We've used it twice now, both times vanilla (once vanilla bean - which is amazing), both times for Mom and Dad. Both times the ice cream was eaten too quickly for (good) photos.

Something that's interesting that we've learned about making ice cream (from Alton Brown) is that you can substitute fruit preserves (not jam, preserves) for part of the sugar in equal amounts. The pectin is supposed to help the ice cream set up, too. So we take out about 2T of sugar and add 2T peach preserves. It adds just a really subtle flavor - not even a flavor, more like a layer of taste or something. It's definitely still vanilla.

But it's extra delicious. Especially when served with warm chocolate chip cookies (or, when forced, lesser white chocolate chip macadamia nut cookies from dough you were suckered into buying for a fundraiser from a neighbor kid).

Saturday, August 9, 2008

pie for breakfast

This was the best pie I've ever made (now that I have 3 years of pie making experience, thanks to Kris's love of it). I made it for a 4th of July party and came across the picture the other day. This was before the top crust was put on and it was cooked. Fresh, local blackberries and strawberries, sugar, butter, and flour. It was amazing--and that's from me, Jenn, and I am not much of a pie enthusiast. Of course it was served with vanilla ice cream. Oh, and the title is such because pie is probably Kris's favorite breakfast food.