I saw a tweet yesterday:
It’s possible only nerds find that funny. I giggled.
Only sometimes waiting is no laughing matter as in the case of kitchen renovations, which notoriously move at snail’s pace. (Snail’s pace is fine for snails, but not for cooking bloggers.)
Oh, things are happening in my kitchen. Reconfigured plumbing, for one thing. The only problem is, you can’t really show off reconfigured plumbing to friends and neighbors. Here’s how an attempt to show off reconfigured plumbing might go:
Theoretical text from me to neighbor: Come over here and have a look at my reconfigured plumbing when you have a chance :)
Theoretical text from neighbor to me: Sorry, I’m busy clipping my toenails :/
Anyway, some things take time. We did see installation of our floor, which I would show to my neighbor, but the contractors immediately covered it up to protect it.
Here’s a small corner:
Get a load of those 12 by 24 tiles!
(What? It’s better than reconfigured plumbing, isn’t it?)
Oh well. Hold on and wait some more. I’m sure someday soon I can share better progress.
In the meantime, tomato season is chugging along as though no kitchen renovations are happening anywhere. Last summer I shared a way to preserve tomatoes in the freezer for winter cooking. That method used the stovetop for boiling pots of water and removing tomato skins. It’s a good method.
With no stovetop, I adapted.
This summer I covered a few cooking classes–writing and taking photographs–at Weaver’s Orchard. The classes are fun, and I learn new things every time. Nan Reinert of Chubby Pickle Farm taught a class in July on preserving tomatoes. She makes a recipe she calls “Tomato Base,” which she cooks each summer, preserving the base in canning jars. She suggests you may also freeze the base as a means for preservation. She uses the base to make spaghetti sauce, ketchup, pizza sauce and more, seasoning the base when she is ready to use it.
This is my variation on that idea. I have a crockpot and a working freezer!
Here’s the easy, three-day, nearly hands-free process for making basic spaghetti sauce.
Core and quarter a whole, big pile of tomatoes and throw them in a slow cooker. Place it on low for six or eight hours.
The tomatoes will look like this after a day of cooking:
Place the cooked tomatoes in a high-speed blender or food processor, return the sauce to the slow cooker and cook on low for six to eight hours. Here’s my set-up in my laundry room:
Season the sauce with a cup of snipped basil, one teaspoon salt and five cloves minced, fresh garlic. Cook for another six to eight hours.
Cool and divide sauce equally into containers, size depending on your preference, allowing space at the container top for expansion.
Place in the freezer for up to six months.
Of course you may vary cooking times, depending on your allowances and limitations. This is a very flexible process.
Now if only Godot would show.
I want him to take a look at my reconfigured plumbing.