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Cheese Tax not Tariffs @corgionstilts.bsky.social

Weekly cooking round up. Using up produce that didn't get used when I originally meant to because I was out of spoons.

A clear brown glass stock pot with soup in it and bits stuck to the sides from baking in the oven, with a silver colored ladle stuck in and tipped to the left. Breakfast sausage, zucchini, yellow squash, tomatoes, mushrooms, and celery make up most of the topography with brown broth and golden liquid fat shimmering at the surface in a few places. A white oval casserole dish with food in it, a red plastic ladle stuck in and tipped to the left. In the dish is a stew of garden egg, beet and turnip greens, tomato, breakfast sausage rounds, and tinned fish. It wasn't until a few days after buying it that I finally got around to putting stuff away and noticed. Sardines in Louisiana hot sauce. There's a short list of things I liked with hot sauce. That wasn't on it. The tins got put away. Out of sight, out of mind, and for some bizarre reason taking up real estate in my pantry. Tonight, I wondered how mustard sauce ones would work in what I was making as I fished to the back of a lower shelf. I felt the shape of a sardine tin, grabbed, and in my hand were them. They definitely would work, but why were they even there? Then I remembered. Blueberries in a rounded square baking dish. There is juice coloring the entire inside of the dish from it bubbling over. Whoops! We're on airport rules until further notice so this is going on cheesecake. A white oval baking dish with food in it, brown arcs from cooking along the upper edge. Goat with potatoes and shallots baked in red wine, with bits of green tarragon here and there. Thankfully I forgot to add the spices I intended when I set it up to marinate.
aug 18, 2025, 3:58 am • 1 0

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