I set up batter bread last night, so we have a loaf of freshly baked bread.
I roasted peppers while I was waiting for the bread to rise & after the bread baked (the oven was already hot).
I finished the apples I had in the dehydrator and started another pot of apple butter.
Tonight we’ll have roasted pepper soup, salad, and HM bread for dinner. In the meantime, the last of the apples are slated to be turned into cider. I am glad. Frankly, I’m getting just a bit tired of apples!
My next food project is broccoli. I tried to buy some yesterday when I did most of our weekly shopping, but there just wasn’t any? [Well, I found one scraggly package of organic and about 2 smashed packages of conventionally grown. Even frozen there wasn’t much!] I guess everyone and their uncle had the same idea I did, that brocc0li/cheese casserole would be lovely this week.
Ah well. . . I have ground beef/pork mixed for albondigas soup, which I’ve been craving! I’ve never made it before, and I don’t think any of the rices I have qualify as “short grain,” which is what’s specified in at least two recipes.
I think I’ll just use some of my broken jasmine rice, it’s the oldest rice we’ve got, and so should be used first anyway. The grains aren’t full size, so if the reason for the “short grain” rice is that bigger pieces won’t cook through, that should take care of it!
Now that I’ve written about this, I think I’ll make the albondigas instead of the pepper soup. I like both, but I really, really have been wanting albondigas, for a couple of weeks now. Hmmmmm.
P.S. After I wrote this, I went looking (again) for an albondigas soup recipe, like what I remember growing up in Southern California. Nope. Some are closer in some ways than others, but none of them seems exactly “right.” So, as usual, I’m faking it.
I’ve found recipes using either beef broth or chicken stock. Since what I remember is either a very light beef broth or a stock made from the meat drippings (beef & pork, I swear it has to be or maybe just pork?) and I have no beef broth, the broth will be made with chicken stock and pan drippings. Some recipes call for canned tomatoes, my stomach & memory say no. There’s tomato powder in the meat mix, but no tomatoes in the stock. I’m doing onions, celery, broth, drippings the meat/rice balls, and herbs, cilantro and maybe cumin? We’ll see!
I have a real love/hate for this kind of cooking!
I have a definite idea what is “right,” and no real idea how to make what I want. All of life is editing sometimes! You add this and take away that: stuff, knowledge, people, writing, work, and cooking. I’m winging it. I’m sure it will be edible, but it likely won’t be what I want. It will be closer than no albondigas soup at all however!