MUSHROOMS! More rain this week - but also a bit of chill. Heading out shortly to collect more chanterelles - put up a mere 2# in the freezer (done by dry sautee of thinly sliced mushrooms, reserving the juice they release to freeze, too).
LEMONS are still in my kitchen, slowly getting juiced, frozen and even turned into lemonade & lemon drops. I'm going to make up a couple batches of lemon chutney, but probably will create variations on my last two versions for sweet & savory lemon chutney -- of course I still have Hachiyas, but also still have some sweet red peppers and plenty of homemade cayenne pepper flakes. I also plan to make up a batch of marmalade and some candied lemon peel.
DESSERT! On Monday, I made a pair of apple pies - apple rum raisin with allspice (and somehow I'm out of allspice?) and apple strawberry with ginger. I also still have key lime juice and plan to experiment with variations on a key lime pie recipe that I found in a thread on the Post Punk Kitchen forum that doesn't use tofu or packaged pudding, and am going to sub almond milk and coconut milk to make a key lime pie to bring along to my birthday tomorrow.
BIRTHDAY party is tomorrow at Encuentro, kicking off a weekend of good food and soaking in hot water. At last weekend's 40th annual Fungus Fair, Scott & I splurged on a white truffle and a couple winter black truffles at from the lovely wife of Todd, the King of Mushrooms. I'm bringing the marble rolling pin, semolina flour and a hand crank pasta machine to make some pasta to go with those mushrooms on this weekend's get away, along with leftover birthday pie, chanterelles, homemade marinara sauce and a candy thermometer so I can make vegan caramels (why not?).