“In My Kitchen” September 2020

Seriously, where did August go? I guess it’s a good thing that 2020 is whipping by so quickly.

There’s a bit of garden produce, some galley gadgets, and some preserving going on In My Kitchen.

IMK is hosted by Sherry’s Pickings. Let’s jump in and see what’s new here at EE.

Let’s start with the galley. If we were not able to escape to the lake every weekend, I really don’t know how I would be coping. Seriously. We’ve experienced some very temperate weather so it’s been lovely. (Even July 4 weekend was not Hades-hot.)

Because we adore morning coffee and tea on the bow, here’s an electric kettle that I ordered because of the retro look.

I love it because it mirrors (pun intended) the truly vintage ice bucket that my mom bought me (and was featured in January’s “In My Kitchen”.)

If we have hot beverages in the morning on the bow, then we must have frozen cocktails on the aft in the afternoon. Therefore, we also have a mini-blender for the boat.

We are getting a smattering of tomatoes from the garden but our biggest boast is our Moon and Stars watermelons.

And, this is why they call it Moon & Stars.

We also had our biggest Cynthiana (also called Norton) grape harvest. We picked a total of 18 gallons of grapes.

I made two batches of jelly (Grape-Orange and Grape-Orange Spice), froze two quarts of juice, and I have a pitcher in the refrigerator (that I hope ferments). Then, I am going to try to make vinegar. We also gave a bucket or two to a friend who is making wine.

I ordered these awesome ice cube trays for freezing pesto and perhaps chipotles in adobo (if the jalapenos ever kick in).

These are great because they have a silicon bottom and sealable covers.

Speaking of fermenting, we’ve been playing around with the process and trying different hot sauce concoctions.

There’s some sweet pepper salsa, some sambal, a gallon of pineapple-habanero, and a gallon of mango-Tabasco. (For the latter one, I just subbed in the mango for pineapple and Tabasco peppers for the habaneros.) The pepper salsa and sambal recipes came from Fermented Vegetables.