What will I get up to when I’m cooking at home for two weeks straight? Lots of the usual stuff… Chicken stew (in spite of the hot weather), fish poached in a caper/white wine/lemon broth, etc. But I also played around a little. Pulled the puff pastry out and tried a tomato tart.
Concluded that I need to understand more about phyllo dough. It was doughy all under the tomatoes. Was I supposed to cook it all the way before topping it?
Corn bread in my little Pyrex containers. I had it for breakfast with warm milk and molasses. Yeah, that’s my Hoosier showing again.
A more modern approach to breakfast. Or, well, everything old is new again: steel cut oats with local honey & almonds.
Good ol’ comfort food in the form of Tollhouse chocolate chip cookies with whole milk. The whole milk actually feels more decadent than the cookies!