While the thermometer may not reflect it today, winter is approaching here in Upstate New York and my body and brain have noticed.
I've been a cooking/baking fiend the last few weekends, but the last few days in particular.
Getting a delivery of produce every weekend certainly promotes it, since I feel bad letting it go to waste and it's a little bit of an adventure to find exciting ways to use it.
Last night's dinner was homemade pizza. DRM's rarely home to cook with me so it was nice to work together in the kitchen. We made
whole wheat dough, and used fresh local mozzarella (R&G Cheesemakers in Cohoes needs a website) and local
chicken sausage to top it. It was so good. And knowing all the ingredients, and being able to pronounce them just makes me proud and happy.
Next for today's lunch and freezing was
Roasted Pear and Butternut Squash Soup and then
Peanut Butter Oatmeal Rounds with Mini-Chocolate Chips. Guess whose idea that last one was. I'm going to review the soup recipe in the next couple days, so watch for that!
In other news - I'm still going strong with the motivation of competition. Before our cooking marathon, we went to the gym last night, and I have practice tonight. I'm still tracking everything, and even building the recipes in eTools so I have a good idea of how those work out as well.