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Fish and broccoli tonight
We had the last of the pork and then a hot dog, both with some of the tomato relish on top.
Raccoons are good at that. Something is nibbling on my tomatoes, almost looks like a bird is pecking at them. One of them was high enough up that I don't think it was a rabbit.
Those are definitely some nice looking tomatoes and peppers. I picked my tomatoes pretty heavily yesterday so I was sure I had enough for my relish, I wound up with probably about a double batch, but it is very good on hot dogs and my wife had some with her beans and wieners for lunch today and said it was great!
We had left over pork roast, and I'm making a big batch of tomato relish, about 11 quarts before it reduces, probably about 8 quarts net.
It has been a few years since I made this, I made several large batches of it back then, but overcooked one of them and it just wasn't as good, so I threw what was left of it away today. I've already got my diffuser on the burner to limit the heat. I'll turn it down further shorter and probably take it off sooner than last time as well.
I'll probably freeze some of it, even though it last nearly forever in the fridge because it has a lot of vinegar in it.
The counter-depth refrigerators tend to be pretty shallow, but we have a two-drawer refrigerator under the prep counter, and it is large enough to hold a full-sized pizza box, which won't fit in the big fridge. It also holds my 3/4 sheet pans, which are about 17 x 22.
The big SubZero fridge is mostly emptied, and with the temperature set almost at the highest setting it is holding at around 42 degrees, so I haven't been in a panic to move everything to the basement, though I've taken some stuff downstairs. Milk and other perishables that we didn't toss are in the under-counter fridge, which is usually for veggies and fruits.
The freezer is holding at about 13 degrees, so I've been moving some items downstairs for the last few days, too. I should know in the next day or two what we'll be doing, at this point I'm leaning towards replacing the SubZeros with the Frigidaires, depending on availability, of course. If I had to I could pick up a small upright fridge to tide us over, moving it downstairs or into the garage at some point.
Once basil flowers, the leaves turn bitter. Pinch off the buds as they form and you'll get a few more weeks of good picking.
Personally, I would consider making donuts baking even though they're usually fried.
Unless we want to get involved in cabinetry issues, we've got somewhat limited options given the 72 x 72 x 26 space. The last time the appliance repair people were working on the freezer, the repairman told me that SubZero has a few 501 refrigerator/freezer sets in storage in a warehouse, never out of the crate. I may ask them about that on Monday, just to see if I really have that option. Not sure if a 15 year old appliance that has never been turned on is the best choice, though.
We did discuss the idea of putting a 42" French door side-by-side in the space and putting some kind of storage in the other 30", that option isn't totally off the table yet.
Supper tonight was a pork loin, which I coated with butter, sprinkled on a little sage, parsley, thyme, salt and pepper, then put a little carrot vinegar in the pan and roasted it at 375.
I made a pan sauce from the juices, adding a little mustard and some flour and cornstarch to thicken it.
We had it with applesauce and some salad. I had some bread to soak up the pan sauce.
I know where the defrost timer is on our freezer, as well, but we've had other issues with it and with the refrigerator, averaging about one a year lately. After 25 years, I think it is time to replace it.
Frigidaire makes a refrigerator/freezer pair designed to go in the same space that the SubZero 501 pair took (the newer ones from SubZero are 14 inches taller, because the compressor is at the top), their website even promotes this as 'replace without remodeling
Cosmic Crisp apples tend to be even more expensive than HoneyCrisp, I've seen them for $3.99 a pound or higher. I got some on sale last fall and used them in an apple pie, they were pretty good, but I sure wouldn't buy them at 3.99 a pound for that!
The props shop was more interesting than the costume shop, at least to me. But I was an engineering major.
My wife was a costume major at Northwestern when we met, she says a French seam was probably unnecessary.
We had takeout pizza tonight, I'm still a bit tired from traveling and my wife is keeping me busy with caring for her shoulder. I might get around to cooking something later this week, especially if it cools off a bit.
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