At this point I should really just add a category onto this blog called “Stuff on Puff” and it would just be a compilation of various tasty toppings laying on top of a sheet of puff pastry.
The Kitchen Chronicles
Adventures in City Cooking
Category: Savory Baking (page 2 of 3)
One of my favorite kitchen games (yes, I have kitchen games) is making a recipe in order to use up something I have too much of. For example, this week it has been getting to the bottom of a large container of ricotta cheese (3 recipes later and I’ve just declared victory). Last week, things got a little…tricky…with about 2 pounds of bacon. Don’t judge, but I really wanted to fry some cornmeal-crusted catfish pieces in bacon fat, but I was missing a key ingredient, namely about 1/3 cup of bacon fat. So, I got to making bacon.
I have managed to keep two very healthy and characterful cats alive for more than seven years, and with minimal issues (I mean, one tries to eat poisonous plants every chance he gets and the other had to get like 5 teeth removed last summer which miraculously solved some behavioral issues, but for a seven-year stretch that is PRETTY GOOD.) However, I am on the losing end of a lifelong struggle to grow plants, indoors or out.
For the past few weeks, I’ve been recovering from corrective jaw surgery and a septoplasty. It hasn’t been easy, and recuperating is getting old to say the least. While the worst is now behind me (try to imagine your face stretched so tight with swelling that it’s shiny, being totally congested but not allowed to blow your nose, and the constant feeling that you’re about to suffocate on your own face), I’ve reached the point now where progress has slowed and it’s hard to imagine that my face is going to look normal again someday. The six-week liquid diet, the part of this I’d been dreading most, is frankly the least of my worries now.
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