The tyranny of the produce is upon us, but we squeezed in a cooking lesson. I am going to be away this weekend, so I wanted to tie up several loose ends in the kitchen. There was a little bit of tired old granola. There was a bag of zucchinis in the fridge.
So, this is what we did:
1. With my morning tea in hand, I prepped the zucchini for bread-and-butter pickles. They needed to soak in salted ice water for 3 hours. I was hoping the zucchini would be a reasonable stand-in for cucumbers.
2. We ate breakfast, etc.
3. Genevieve started making a new granola recipe that I begged from my friend Barb; it has Rice Krispies in it, which is amazingly good, and I had a lot left over after this fantastic recipe.
4. Simultaneously, I made Crunchy Drop Cookies from More with Less with the little bit of old granola. I used coconut oil with very little idea of what I was doing, and the cookies spread like pancakes; still tasty.
5. I really did not stay at Genevieve's elbow as I have mostly done in the cooking lessons so far. The recipe was in front of her the way Barb sent it to me, so it wasn't written for a kitchen newbie. Genevieve did accidentally add a 3/4 cup of sesame seeds instead of a 1/4 cup; granola is pretty forgiving for that (although I haven't actually tasted the end result).
5. I thought that granola was a good way to accustom Genevieve to the oven, to handling hot things, but she simply freaked out. I'm afraid I was not gracious about it, but I did the stirring and moving of the hot pan while I prepped the kitchen for canning the pickles.
We have granola, we have cookies, we have excellent bread-and-butter pickles. I did require a nap and coffee, lest you wonder. I did not have the opportunity to snap many pictures and I have lots more to say about preserving these days - inbetween sewing school uniforms.