Another week gone by

So another week has gone by and I haven’t blogged anything more than the auto-tweet posts.

As you might remember we signed up for Hoosier Organics a few weeks ago and I must say it’s gone pretty well. We had our second delivery last week: Romaine, Bananas, Oranges, Brussels Sprouts, Strawberries, Potatoes, Grape Tomatoes, and a whole Pineapple. All very good quality and most importantly, shoved into our home and putting them right there on the counter for us to eat. I hate wasting fresh food. We are going to eat it. We actually up’d our deliveries to weekly, since we liked it so much. I’ve found myself making new recipes and experimenting in the kitchen again, it’s wonderful. A few quick things I’ve made up lately.

Pickles in the Fridge

Take a few cucumbers and cut them into quarters, place into a jar or other container that will allow them to be covered in liquid. The liquid: 1 quart of water with 1.5 oz. of salt dissolved in it. Add a teaspoon-ish of garlic, a teaspoon-ish of dill seed and dill weed, about 10-15 black peppercorns and a dash of red pepper flakes to the jar. Pour the brine liquid over the cukes and seal/cover. Let it sit for about 4-5 days and you’ll have amazing refrigerator pickles that are crunchy and fresh with perfect flavor.

Tomato Cheese Salad

Cut some grape or cherry tomatoes in half. Add cheese, mozzarella or colby jack works well, cut it up into chunks about the same size as the tomato pieces. Toss with creamy italian dressing. Chill and enjoy.

Better Tasting Brussels Sprouts (Not great, just better)

Clean Brussels Sprouts, cut in half. Toss with a bit of vegetable oil and Mrs. Dash to coat. Spread on a cookie sheet and bake in a 400 degree oven for about 10 minutes until sprouts are just barely tender. NOT SOFT! Eat with a little butter on the side.

I’m going to try to post some more recipes as I figure them out and adapt them.

In other news, I won free popcorn by following the right person on Twitter this week. Saturday we went to Shipshewana and shopped all day with my grandparents. Today was the best though, I got up, we cleaned the house top to bottom for the first time in a few weeks and the I laid on the couch to watch the 400. I fell asleep half way through and got a good 30 minute nap. Hung out with Kyle for a bit and I’m heading to bed soon.

Ya know, if the weather would cool down a bit this would be the perfect time of year for me. Fresh fruit and veggies all around makes for great cooking opportunities, there’s baseball and tons of sunshine. Its just 10 degrees too hot out.

Sanding…

I sanded at work today. All day. Nothing but running a palm sander to catch up on a big project that’s gotta be ready for Monday. Some window sill thing that’s going into a school. I think from time to time about the stuff that I do and how long it will last.

When I make a kitchen I think that it could be around for 10 years or so, most people probably change their countertops more than that. Things that we do for institutions though probably last a lot longer, maybe 20 years. So when I think that when I’m nearly 50 some of this stuff could still be around I’m totally amazed by it. Think of all the children that will pass by my work every day and for all those years, most won’t notice anything about it probably, but still I find it amazing how long it will be there and how many could see it.

I think tomorrow I’m going to be outta work early enough to get some work done around The Green, maybe the leaves in the yard and the gutters, borrowing a ladder and leaf blower in hopes of getting it all taken care of, chili night tomorrow too, kinda excited.