What’s Cooking Wednesday
Tonight’s dinner was called Use Up All The Farmer’s Market Produce Before You Leave For Hutchinson Because Your Husband Will Probably Subsist Off Of Fast Food While You Are Gone Rather Than Cooking.
There were a couple of times in the kitchen yesterday that I pulled Jay over for a diaper check only to have it be a false alarm. This evening, I found the source. It was a tomato that had started rotting. I picked up a bunch of various heirloom tomatoes from the farmer’s market. One started going bad, and wow, it gave off a smell that could rival rotting cauliflower on the gag scale. You would have thought that this tomato had transformed into a nasty ball of green fuzz, but it was one small spot on the top. The rest of the tomatoes that were still left were fine.
Here was dinner, without the lengthy title: chicken drumsticks cooked with diced tomatoes, bell peppers, onions, celery, garlic, a dash of red pepper flakes, salt, pepper, thyme, chicken stock and some flour (to make a rue). Not in that order. It was colorful since I had five different color tomatoes: purple, green, red, yellow and pinkish. It was, eh, okay. Edible, but I’m not sure if I would make it again. At least, not with chicken drumsticks and I’ll use something other than thyme. I had two squash, so I sliced and fried them. Frying is a rarity for me. Squash and funnel cakes would be two items that would get me to do it.
I’m not going to be cooking again until Monday. And I’m finally tired enough to go to sleep. Yippee!
