Now semi-retired and satisfiying my most emergent OCD desires. A consummate nit-picker and certainly germ savvy, having worked in a infectious disease enviromnent for the last 20 years and lived to tell the tale. A couple of yoga classes a week, a walk (weather permitting) half a day at work, much food prep but I seem to have less time than ever.
I can’t ever throw out a piece of food, one of the compulsion parts of my OD.
Cooked the pie pumpkins I’ve had since 1 November; I halved them, tossed them in a 375° oven for an hour or so; when coolish, scraped out the seeds & string and tossed the remains in the food processor. Pureed till smooth, then hung in a cheesecloth lined strainer for an hour. Saved the juice dregs for I don’t know what then smeared the pulp on a parchment lined baking sheet. 400° oven for about 20 minutes to attempt to boost the flavor profile, fresh pumpkin is pretty bland, canned for our t-giving pies is usually butternut squash. Freeze in 1 cup portions. If I could figure out how to insert a pic here I’d show you how I fill a quart freezer bag and portion it so I can break apart what I need and not waste a whole bag. WP101 – how about I read a couple of tutorials….
Next, falafel as I had a poor wrinkled cucumber I forgot to serve as a crudite so I had to make tzatziki. Then I had to make something to go with it hence, falafels. Pain in the ass, soak the garbanzos, drain and add to food processor with cilantro, garlic, s & p, cayenne, lemon juice, baking soda. I first used my Ninja that wasn’t strong enough so had to fire up brunhilde which I should have done in the first place since I had to puree the punkin.
Much washing of less than useful instruments ensued but all items satisfactorily pureed.
Toasted up some bland gifted banana bread, and downsized the remaining cookies from Christmas to smaller receptacles. Still have a lot of springerlie.
Made so much food I don’t have to cook till Sunday dinner, then off to a short sojurn in Cincinnati – belated B-day gift to me.