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intro, food 

Re-Introduction, because there's a new wave of food instance accounts!

I use this account like a cooking diary and keep records of what I'm doing in the kitchen. I post photos or write out recipes when I can. I was doing a big thread of all my fancy packed lunches, but I stopped having to make them due to workplace closures!

I also dump all of my gardening stuff here. I have a lot of experience gardening in the ground, but I'm currently in my first season of container gardening.

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ITT: Packed Lunches 

Week of 1/27:
— Mulligatawny Soup over Jasmine Rice
— Chicken-Lentil Soup with Jasmine Rice, Caramelized Onions, and Yogurt bonappetit.com/recipe/chicken-
— Snack: box mix brownies

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I finally got my balcony garden started! A pot of arugula (will transition to kale), repotted my Dianthus, put three different mint starts in a ContainMint Area, oregano and thyme get their own pots, and repotted the very sad strawberry from my previous landlord's garden that has been languishing in a yogurt container for almost a year.

Still to go: regrowing garlic and green onion, poppies, calendula, more perennial herb seeds.

A recipe blog, but the recipes are all wildly oversimplified and the blog parts are forty thousand words pulled from Project Gutenberg.

“Make a full pot roast dinner in just five minutes! Ingredients: 1 full pot roast dinner, 1 tsp salt.
I love how simple this recipe is! The suburb of Saffron Park lay on the sunset side of London, as red and ragged as a cloud of sunset. It was built of a bright brick throughout; its sky-line was fantastic, and even its ground plan was wild....”

Food 

Dulce de leche cake with chocolate mirror glaze...not *too* bad for a first attempt!

Lime posset recipe 

Ingredients, makes 3 ramekins or about 2 mugs:

2 limes (or 1 large lemon)
— 3 tablespoons of juice
— 1/2 tablespoon of zest
1/3 cup sugar
1 cup heavy cream

• Mix the cream, sugar, and 1/2 tablespoon of zest in a saucepan, then bring to a boil and keep on a high simmer for 10 minutes

• Remove the pan from heat, stir in the juice, and let sit for 20 minutes

• Pour the liquid through a strainer into a measuring cup to remove the zest, then pour into serving ramekins/mugs

• Chill in fridge at least 3 hours

• Enjoy! Great with berries or other sweet fruit

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leftovers from yesterday: roasted vegetarian sausage, pierogi, onion and bell pepper with jalapeño sauce

I've been craving for some soup for a long time. Honestly my future goal is to make my own chicken stock, but for now, store bought is okay.

Breakfast wrap (sausage, eggs) 

Cheddar sausages, scrambled eggs, potatoes, corn, and more cheese, in a spinach wrap

Lime posset 

I made a very old (centuries old) fashioned dessert, posset

It can be made with eggs or breadcrumbs as a thickener, but this one is just the acid reacting with the dairy to make a custard

I watched some @lnpgaceta virtual baseball while I made it and it was great ⚾️

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whenever i cook a meal with rice, i make double and cook fried rice the next day 😋

Cooking 6/27-7/2: 

• Fried rice w/carrot, cabbage, egg, sesame seed, acv, soy sauce, chili paste
• Tortellini w/chickpeas, spicy sausage, lemon juice, thyme, black pepper, butter + olive oil
• Mexican rice w/bacon grease, homemade chicken stock, 3rd steeping lapsang souchong, usual spices and aromatics, frozen peas
• Hella iced teas

alcohol 

It's Tuesday night, so: Oscars & Cocktails! Still on 1955, and tonight it was the Cary Grant vehicle To Catch a Thief.

The cocktail tonight - singular rather than the before/after intermission pair we usually choose - was the bourbon based Wicked Behavior. It's unbalanced towards the sweeter side, but it remains interestingly complex and very, very drinkable. It would go well in a larger glass packed with crushed ice, I think.

Ingredients:

1.5oz bourbon
0.75oz pineapple juice
0.25oz elderflower liqueur (we used St Germain)
0.25oz Aperol
0.25oz fresh lemon juice
0.25oz honey

Shake hard with ice, double strain into a chilled coupe (a deep coupe, this is a decently large amount of liquid especially after the ice dilution). Garnish with a dehydrated pineapple wheel.

(cf. imbibemagazine.com/wicked-beha )

Just made apricot chutney for the first time, improvising from spicecravings.com/peach-ginger. Did not use enough ginger.

In the middle of making apricot paste. Working from seedtopantry.com/2016/07/12/ho

Hyperlink’s Kitchen Tips

YOU'RE NOT MY DAD: Every step in a recipe is optional, fuck you

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Kith Kitchen

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