#farm kitchen
Two things about my mother. One, she was an absolutely fantastic cook*. Two, she passed away at age 61, a couple years before my daughter was born.
K was born on my mother’s birthday, in the 4th week of July. It has been an interesting experience watching her grow and seeing how many things she has in common with my mother. One of the first recipes she was ever able to make ‘on her own’ as a kid was deviled eggs. Once you’ve peeled the eggs, it’s just mashing up the yolks with mayo and some spices, then spooning them back inside the whites. Once she finished a batch and I tested one. I kid you not, spontaneous tears sprang to my eyes. She had achieved the *exact* flavor of my mother’s deviled eggs. It just hit me, y’know? Ever since then, whenever K makes them, she always asks me “Just like Grandma’s?”
There’s a batch of deviled eggs in the fridge, the first we’ve made this summer. They are savory and very good.
* Also she was very consistent, so her recipes tasted the same every time. I’m a decent cook, but I tend to do things a little different every time.
Picked up this old freezer on the side of the road (along with a fridge) last summer and decided to swap the chest freezer in the kitchen with it. The chests (which we have two of) have a capacity of 5 sq. ft., while this one is 15!!! All the shelves are cooled too, which I’ve never seen before.
It was rather gross on the inside but a few hours of podcasts and scrubbing with vinegar took care of that. The chest freezer will go in the basement with the other one. Now I’ll have more capacity for meat and dairy as our farm expands and this will be a lot easier to organize and dig through for day-to-day use with the basement freezers serving as bulk overflow.
July 23, 2017
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