We've been doing the Meatless Monday thing for a few years now, and today, with it being cold and drizzly, I thought a nice lentil soup would hit the spot!
Super easy, all I did was saute a diced onion with some sliced carrots and celery until the onion was translucent, poured in 8 cups of vegetable stock, then followed with two cups of dry brown lentils, a drained and rinsed can of great northern beans, some tyme, salt and pepper, along with some reconstituted dried porcini mushrooms along with their strained soaking liquid, added a bay leaf, and simmered for 40 minutes until the lentils were cooked through. Added a splash of lemon juice at the end, and we enjoyed it with bread and cheese!
I've always wanted a grill/smoker, and Mrs. Froth bought me one (A Brinkmann) as an early father's day present. The Frothling and I put it together this evening. It was pretty easy to assemble, although the unit was a bit wobbly at first because we couldn't tighten any of the base/frame pieces until we attached the lower barrel half.
However, this was annoying: The unit requires 10 bolts with nuts, and they only gave me nine nuts. It couldn't have been an accident, because all the hardware came on a vacuum-sealed card, with the count of each hardware item printed on the card. The card read "nuts X 9."
I have lots of nuts in my workshop, but none fit the bolt, so I just took a bolt from the work bench that fit the nuts I had to finish the job. Imrovise, adapt, and overcome.
I'm looking forward to using it this weekend, but I have to work Saturday, and I have to cure the grille for three hours before cooking on it, so tomorrow night I'm going to load it with charcoal and initiate the curing process. I might get to cook on it Sunday.
I picked the hot peppers in the garden today, and tried my hand at some hot sauce. Step one was seeding and chopping the peppers, then simmering them in 3 cups of vinegar along with 2 teaspoons of kosher salt and four cloves of crushed garlic.
Step two was liquifying the mixture after it simmered for ten minutes.
I then poured it into hot jars and capped them. The sauce needs to age for three months in a dark place before using, so it should be ready shortly before Festivus.
We've been getting a share from our local CSA ever since Mrs. Froth and I got married. It was one of the best things we ever did. Here's this week's haul. We get the small share as its just the three of us, but if we grow our family, we may have to upgrade to the large.