It's our second week on Confined Kitchen. Things will start settling down, I guess, as most of us are now basically confined, bar the odd dog-walking/supermarket-fetching/primrose-photographing. I don't know if that will mean more posting or less. I certainly don't expect to be quite so hyper about this club going forward, but for now I am overflowing with ideas and gimmicks, possibly because there's bugger all else to think about except DOOOOOOM.
But I do like the idea of setting us some challenges, to bring us together as more than posts and comments. There's #BoredBaking (thanks Kate, for kicking us off there), which will always be relevant.
I thought we could do a challenge this week, too. A lot of us are turning out cupboards, fridges, larders (does anyone have a larder, I am envious pre-emptively), and finding useful things. Hurrah, spare beans! Phew, I'm not out of sugar. Uhhhh... what the hell is THAT?
It's Danish liver pate. It's really nice as a classic open sandiwch, on some rye, with some mushrooms, a slice of gherkin and a tomato. Sadly, this tin was Eat By last September. Given the very unpleasant poisonings you can get from pate, I'm thinking this goes out. (Besides, I don't have any of those things except tomatoes, so...)
I also have about 97% of an open packet of millet. Millet. I have no memory of whatever recipe this was (presumably) bought for, which I (presumably) didn't like enough to make again. If you've never eaten millet, I applaud your choices. My mum inexplicably likes it in her muesli, uncooked. It has a gritty texture and a chalky taste and absolutely no flavour. But I can't justify chucking that. So any inspiration for it would be most welcome. Can you make it into a porridgey thing? I could have it with the Bramleys.
Anyway. If you too have discovered something (nasty) lurking in the cupboard (Ruth already made a strong start here with her murky wine of dubious provenance), feel free to join in Archived Ingredients challenge. #ArchivedIngredients on twitter, if you like. Not all challenges will have an archive pun, I promise. But a lot of people on this blog are info professionals of some flavour. We love our archives, and we hate that we can't work in them at the moment. So, allow me some nostalgia.
Today is my first food drop to parents (hopefully). I don't need anything much from the supermarket myself (except milk), but I'm nervous of not finding enough for their requests. They are both 80, with significant underlying conditions which until last week weren't stopping them from living full lives. Now they are home, and stuck. I don't want to let them down. Wish I'd thought to book them a veg box before all the sites booked out :-/
Finally, let's say hurrah for the last of my asparagus. Hopefully not the last of the season, though Worcestershire is anticipating problems harvesting this year so it may not be the lush spring crop I have got used to. But it's still green and good.
But I do like the idea of setting us some challenges, to bring us together as more than posts and comments. There's #BoredBaking (thanks Kate, for kicking us off there), which will always be relevant.
I thought we could do a challenge this week, too. A lot of us are turning out cupboards, fridges, larders (does anyone have a larder, I am envious pre-emptively), and finding useful things. Hurrah, spare beans! Phew, I'm not out of sugar. Uhhhh... what the hell is THAT?
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| There's really no way to present this that isn't a bit... sudden. |
I also have about 97% of an open packet of millet. Millet. I have no memory of whatever recipe this was (presumably) bought for, which I (presumably) didn't like enough to make again. If you've never eaten millet, I applaud your choices. My mum inexplicably likes it in her muesli, uncooked. It has a gritty texture and a chalky taste and absolutely no flavour. But I can't justify chucking that. So any inspiration for it would be most welcome. Can you make it into a porridgey thing? I could have it with the Bramleys.
Anyway. If you too have discovered something (nasty) lurking in the cupboard (Ruth already made a strong start here with her murky wine of dubious provenance), feel free to join in Archived Ingredients challenge. #ArchivedIngredients on twitter, if you like. Not all challenges will have an archive pun, I promise. But a lot of people on this blog are info professionals of some flavour. We love our archives, and we hate that we can't work in them at the moment. So, allow me some nostalgia.
Today is my first food drop to parents (hopefully). I don't need anything much from the supermarket myself (except milk), but I'm nervous of not finding enough for their requests. They are both 80, with significant underlying conditions which until last week weren't stopping them from living full lives. Now they are home, and stuck. I don't want to let them down. Wish I'd thought to book them a veg box before all the sites booked out :-/
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| We few. |
Finally, let's say hurrah for the last of my asparagus. Hopefully not the last of the season, though Worcestershire is anticipating problems harvesting this year so it may not be the lush spring crop I have got used to. But it's still green and good.
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