Where did January go? We are down to less than 2 weeks left to finish this book and I’m quite honestly having a hard time cooking. In fact, some days I realize at dinnertime that I forgot to brush my teeth after breakfast. It’s been a wee bit hectic here! And probably stinky.
I’ve been relying on sandwiches and luckily there is a lot of food in the pantry and freezer to pull from when throwing them together.
Great Rueben – Bad Picture
We smoked pastrami from our Prairie Springs Ranch cow and paired it with special sauce, rye bread and some of Charlotte’s saurkraut from last spring with a lacto-fermented pickle side. I love how fermenting makes food last for, oh, ever. How can cabbage from last spring still be good? Amazing.
This salsa? I fermented it in September. These tomatoes still taste like fresh tomatoes. And they have been sitting in my refrigerator for nearly five months. Even the cilantro in there is still good. I’m thinking lacto-fermenting is the new mummy. Or maybe whey is the new botox. I wouldn’t be surprised if Joan Rivers has some whey in her face somewhere.
Another night another sandwich. This one home cured bacon from the pig formerly known as “The Mean One Who Tried to Kill Andrea,” or TMOWTTKA for short. On homemade spelt bread this time, with dandelion greens (look out weeds, the garden is getting sparse…) and pickled peppers. I call this the BDP. Pickled cherry bomb peppers are marvelous in the winter. They have better acidity and texture than canned tomatoes and are really easy to preserve.
Other than frantically writing I’ve ordered seeds for the spring/summer/fall/winter garden, both here and at the community owned agriculture plot once we find the perfect one. We are still forging ahead with that, finalizing legal documents and will be rolling out communication to any of you waiting for it in the next few weeks.
Happy Dark Days!