salsa, and creative jalapenos!
small changes are being made to ekat’s kitchen. For one, you can now access by going directly to ekatskitchen.com; this very simple step took far too long to accomplish. I was worried I’d gotten in over my head. Then, like magic, the switch flipped. If you’ve bookmarked the blogspot site, never fear, you can still use that link to get to the blog. There’s also a new look; as time progresses and I have more time, I may get a more custom look and feel, but, in the meantime, you get orange swirly awesomeness.
So what’s new in the kitchen? We didn’t make it to Farmer’s Market this week, but that’s fine because we’re still working our way through the jalapenos, tomatoes, and sweet potatoes from last week’s excursion. I blended up cilantro, jalapenos, onions and tomatoes… basically all my go-to salsa making goodies… and the result about burned off the roof of my mouth! I continued adding tomatoes and bell peppers, until I had about a quart of salsa. A salsa blessing? Or, a salsa curse? Yet to be determined. We’ve still got a ton of jalapenos, and my estimate of a dozen – a dozen and a half may have been off, since I reviewed the contents of my jalapeno bag, AND discovered that there were another handful from a previous grocery excursion. Whoops. With all the tomatoes the salsa is looking a smidge like gazpacho or even a creamy tomato soup, but it tastes like yummy salsa.
Last night I made sweet potato fries from 4 sweet potatoes that varied in size from large to gigantic. The best ever turn out, not just in quantity but in taste! Perhaps because I gave up on my quest to make them low sodium. So simple and easy — peel, slice into long strips, place into ziploc bag with a few tablespoons olive oil, and toss with about a tablespoon and a half of the Melting Pot’s Garlic & Wine seasoning. Bake for 25-30 minutes at 375 and voila! The best sweet potato fries.
I’d have shared, but we ate them all. All four potatoes worth.
My stomach regretted it later, but my taste buds were oh! so happy. Even better? We were able to use up about 1/4 cup of the salsa as a dipping sauce. So only slightly less than a quart of salsa to be eaten this week. Progress!
coming tomorrow… fish tacos — with ahi. And salsa! Yum.
In beer news, after experimenting with vinyl tubing i.d.’s we finally got the right size from Home Depot and got the auto-siphon going to switch the beer to the secondary fermentation carboy. Next week, bottling. I got a taste, and, let me tell you, this is going to be one knock-out Irish Red… cannot wait to try it with carbonation!! I’ll have my wine sometime next week, though it won’t be ready to bottle for almost two months – I’ve got a lot more time to get wine bottles emptied and for my friends to get them emptied than Klark has time for the beer bottles. Help us! 😉