Kitchen Roundup

After being on the road for a few weeks, one of the best things about getting to our new house has been settling into our new kitchen. It has a lot more functional counterspace than our last place, the oven works properly, and there’s more storage (through I’m still figuring out the best way to lay everything out). Since becoming a more diverse canner is one of my goals this I’ve been busy visiting local farmers markets and trying all manner of new pickles, jams, and salsas. I also bought a new sourdough starter from King Arthur flour and have so far tried my hand at pretzels, waffles, and english muffins. Not everything has been a success (just now I burned some of the english muffins…oops), but after a month of not really cooking at all these past few weeks have been a welcome change of pace.

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Santa Rosa plums, red plums, and pluots getting ready to be jammed

Plums were on sale at the commissary so I also made plum muffins from the Smitten Kitchen Cookbook

Plums were on sale at the commissary so I also made plum muffins from the Smitten Kitchen Cookbook

DB started on some Creme de Menthe

DB started on some Creme de Menthe

Almond meal (leftover from making almond milk)

Almond meal (leftover from making almond milk)

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