It’s been a busy morning in the kitchen, which has kinda spilled over into the afternoon.
It started with getting a batch of pico de gallo. I could eat this stuff on my ice cream! Vince doesn’t like it so much so I freeze dry it, then put it in little 4 oz. jars. When I want to use the pico, I add a bit of water and lime juice to rehydrate it and that’s about the perfect amount for one serving. I love using it on eggs, omelettes, steak, a lot of things. Of course, this one batch won’t give me enough to make through the year but every little bit is appreciated.
Next up was the bell peppers that I’ve been picking.
I had enough of those for one tray.
I had enough eggplant for two trays.
So, quite a mix in the freeze dryer – pico, peppers and eggplant. I don’t mind mixing things like that. I wouldn’t put a tray of bananas in there for fear they’d taste like cilantro or bell peppers, but this combination will work just fine.
Then I finished the sourdough English Muffins I had started last night. These have dried cherries and almond slivers in them. Haven’t had one yet but I know they’re going to be great.
You can see that most of the produce off my bar is gone. I got everything in the freeze dryer except the tomatoes I kept out for the next few days. I don’t know why I kept those out . . there will be plenty more to pick every day. I’ll make more pico as soon as I get more cilantro. I had ordered two bundles with my last grocery order. They were out and sent those little plastic packages of organic cilantro which wasn’t enough for what I made this morning. I had cilantro growing but the heat got the best of it and I miss having it.