Confident Kitchen

We used leftover slow cooker chicken in this dish, whipped up a yellow curry from scratch*, added coconut milk, peanut butter, orange bell pepper, carrots, red onion, raisins, peanuts, and cilantro. It was amazing.

*1 tsp cumin
1 tsp coriander
3 tsp yellow curry powder
2 tsp red chili flakes
2 tsp salt
1/2 tsp ground ginger
1/4 tsp cinnamon
2 cloves
1 small onion, peeled and quartered
4 large garlic cloves, peeled

Combine all ingredients in a blender or food processor. Blend until fully mixed. Let rest for a few minutes.

Heat 3/4 can coconut milk in a pan until simmering. Add peanut butter (a few spoonfuls). Mash until combined. Add curry paste, mash until combined. Add onions, bell pepper, and carrots and cook 3-4 minutes. Add chicken (pre-cooked) and raisins. Mix thoroughly. Serve over rice with cilantro and peanuts as garnish.

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Sautéed some Walla Walla onion with yellow bell pepper, added sliced smoked duck breast, then a few spoonfuls of homemade huckleberry chutney. Served over re-heated leftover wild rice.

A few meals each week are pre-determined. Many are leftovers or spur-of-the-moment “what can we make with what we have in the fridge” dishes.

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Bruschetta topping: fresh tomatoes (heirloom from the store and fresh from my garden), olives, olive oil, salt, pepper, fresh basil.

Fresh peaches

Peach Jam

Frozen blackberries

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The entire weekend revolved around good food. We had marinated flank steak from the shop*. Another night, I made Caesar dressing from scratch and it was amazing with homemade croutons, romaine, and Parmesan cheese. Today, we had homemade chocolate mousse with fresh raspberries.

The highlight of the weekend was the Double Rainbow Cake. It went all the way!

I swear I will never eat again. So stuffed.

We were having a solatube installed in the kitchen, so I had to move my prep space to the dining room.

Ready to be baked!

Cutting the layers…

Stacking…

7″ tall cake…oh boy.

Covered the layers in Lemony Swiss Meringue Buttercream Frosting.

*Note: last week I started working at a butcher shop a mile from home. I am in heaven.

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We’re going to be drowning in tomatoes in about a month.

Raspberries

Paprika pepper

Tomatillos

Walla walla onions

Beets

Celery

West beds: Lower: beets, Walla walla onions, broccoli, paprika, tomatillos, marigolds. Upper: corn, carrots, broccoli, marigolds

Lower: tomatoes, celery. Upper: beets, rainbow chard, leeks, marigolds, carrots.

Hubbard squash

Marigolds to attract ladybugs.

Beet.

Tomatoes

Tomato plant (1 of 3 large ones)

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Lettuce from the garden, beets from the garden, kohlrabi from mom-in-law’s garden, tomatoes, radishes, carrots, bell pepper, red onion, grilled steak (salt, pepper, garlic), topped with a bit of gorgonzola cheese and cilantro.

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Fresh nectarines paired with blueberries freshly picked from our yard.

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