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
Sourdough english muffins (pre-burning)
Sourdough english muffins (pre-burning)
Almond meal (leftover from making almond milk)
Almond meal (leftover from making almond milk)
Cherries ready for the pickling
Cherries ready for the pickling

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