On Monday night I looked around and realized I had used, in one day, the breadmaker, the KitchenAid (whipped cream for hot chocolate in a jiffy), the crock pot and even the food processor, which I never drag out.
Hey, if you’re stuck in the house slinging food at kids, you might as well make good use of that kitchen time.
With snow on the way, I decided Sunday night to fetch the New Year’s hambone out of the freezer and make stock for beans and soup. This was the biggest one I’ve ever had, and after 3 or 4 hours I had about 2 gallons of strong stock. Covered two bags of (already soaked) navy beans with some of it and turned on the crockpot before I went to bed.
Monday morning, while cooking grits for the Littles — or maybe it was while I was cooking eggs and sausage rolls for the Bigs– I got it in my head that I wanted to make a sort of bean-with-bacon soup. I whirred half of the navies in the food processor with broth, garlic, seasonings and, at the very end, some ham from around the bone. Finished with a touch of cream. Dee-lish. Somewhere in there, I tossed off a pound cake for a friend’s birthday and had the kids slide down the hill to deliver it. Wonder if it made it in one piece?
Tuesday morning I cooked bacon and sausage rolls and grits and oatmeal, and then Allison rescued me for second time this week, this time to go to the store for provisions. More juice, eggs, frozen pizzas, sandwich stuff, bacon, cheese, Ramen … they ate 6 packs of Ramen for lunch with their ham sandwiches.
At 5 pm I kicked out all but two of the ones who don’t belong to me. And made 3 chicken pot pies from a chicken and broth I had cooked and frozen a few weeks ago. It was sort of nice to serve a meal before there was horde of teens banging forks on the table for it.
Tomorrow I think I’ll make chicken soup.