What's that? No Photos? Shocked, truely shocked

Ahhh, now to continue onward with my photoless blogging. My batteries are dead, and thus, not so much with the camera. Someday.

Yesterday I cooked down 15 lbs of Roma tomatoes with 4 cups of homemade Syrah (no spices, no nothing...this is a basic starter sauce for this winter. I wanted to be able to have options.)
for about 4 hours on simmer, and made approximately 9 cups of tomatoe sauce. I froze it all in freezer bags in 2 cup portions. I may do this again before summer is over.

I also made a huge batch of 'everything' stock. I had 3 chicken carcasses in the freezer, so I tossed in some beef bones, some onions, some shallots, carrots, bay leaf, salt, pepper, and three fire roasted green peppers, and simmered for about 4-5 hours. Strained, and let sit overnight in the fridge so I can pull the fat off the stop, and package, once again, in 2 cup portions, and freeze.

The kitchen was hot last night with all the simmering, so I decided, what the fuck, let's bake.

So, with the leftover red hen chocolate bread, and some frozen overripe bananas, I made some chocolate bread pudding, and with the zuchinni from the garden I made chocolate zuchinni cake.

I will start freezing blueberries from the farmer's market today,and will be making a batch of freezer jam, as well.

Whoa, you say...that's alot of cooking.

Yup, but when I have frozen organic blueberry jam this winter, it's gonna be worth it. Sooooo worth it.

I read Animal, Vegtable, Miracle last week, and it really changed the way I think about food...I was always for eating seasonally...that's the snooty restaurant training, but I never thought about perserving the food for later...that's the Kingsolver message, and I'm totally down with it.

I'm not sure if I'm going to take the canning plunge, but I'm for sure going to stuff my freezer with the goodness of summer, and my wine cellar is going to have to share with potatoes and onions from the farmer's market.


Now to finish up those slippers for Dan, and to make sure the house is okay for business visitors.
I'm starting the tastings for the new Cheeseworld, and I have reps comming over to taste this afternoon.

I know, it's weird that I'm forced to taste beautiful wines for free in my own home. Sometimes, I have the best job ever.