Saturday night, C was in town and came for dinner. It was nice to have time together, all three of us, again. I sent her home with a care package, and part of me is thanking my forethought when I was doing All The Canning back in August-September-October, because I was doing it with the food-needs of three people in mind, rather than “two plus occasional extras”. I admit that I’m proud to be able to hand off a couple of big bags of groceries (for one person, admittedly) and still have plenty left for in-house use, before any re-stocking needs to happen. Turns out, that’s something I want to be able to do at any time of year, which is good to know.
In other news: The rhubarb is up (barely – and only one bunch, the two from Ghost’s Dad may or may not have survived the winter. I’m keeping my fingers crossed, though, as they were kept pretty shaded until yesterday) and the Vietnamese garlic is up, too! Along with a few early dandelions and the beginnings of what might develope into this year’s crop of rappini (waaaaay too young to be harvested yet, but hey).
Tonight’s dinner (which I should brobably get going on) will most likely be a stir-fry of frozen greens, frozen zucchini, roast pork, and some carefully snipped bits of the above-mentioned garlic-greens, served over rice.
I’m about to run out of cream, so will probably pick some of that (or milk) up tomorrow (along with a few pharmacy items that are definitely on the Necessities list), but I’ve been making it (and the eggs) stretch quite nicely by opting for vegan baked goods, of-which there have been many. I made a tripple-batch of almond-mocha-apricot Wacky Cake (2 dozen cupcakes + a small tray of cake to slice into squares) yesterday, as an example. Also, I totally made crackers from scratch and, even though they’re ridonkulously easy to make, I’m completely chuffed that I Made Them Myself.
Go me. 🙂
Possibly because I’m still re-stocking eggs and milk, and possibly because we are still eating out on occasion, this doesn’t feel difficult at all. I mean, yes, I’m definitely hunting up recipes that call for crushed tomatoes and diced pork as the main ingredients (this is translating into All The Ragu, All The Time, fyi), because I have lots of both to use up (hint: Green tomato chutney is a good addition to an improvised Lu Rou Fan type dish). But things have, so far, been going really smoothly. The jars on my shelves are slowly emptying, and it should be super easy to clean the fridge on April 30th (Note to Self: Make something with parsnips sooner rather than later).
Anyway. That’s my wrap-up for Week Two. Onwards to Week Three! 🙂
Meliad the Birch Maiden.
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