It’s my Amish bread starter. I’ve neglected it for several weeks because (yes, indeed) I am not baking as much. I am a bit determined to take off a few pounds and since I am home all day, scrumptious baked goods lying around looking like forbidden fruit are not part of my meal plan. Note that the blueberry pie was eaten, nay – devoured – along with its sister whipped cream. Shame. The starter seems to be all right. I gave it some sugar, and shook it, and it foamed up nicely. Fact is, sourdough starters always look like something the dog brought up on an empty stomach.
A couple of weeks or so ago, I published a photo of what our refrigerator looked like after a trip to the farmer’s market in St. Jacobs, the Ontario Promised Land of all farmer’s markets. This is a photo of our refrigerator today:
The produce drawers are empty except for a few carrots, and there is part of a head of cabbage and a green pepper left. Mostly, this is leftovers – casserole, falafel, hummus, salad. (Although we do have one Waterloo Dark and a couple of Blackthorns. For medicinal purposes only.) I have some potatoes and onions in the pantry, along with the canned foods.
You can’t tell from this, but there are six kinds of baking chocolate in here.
Lately, I have tossed out three cucumbers – I think they were a bit overripe when I bought them, which is hard to tell until you cut them open and see how big the seeds are. I can only make so much gurkesalat at once – I had a big Pyrex bowl filled with it, and it has dwindled to a small Pyrex flat dish. Gurkesalat is a standard Danish fresh pickle which is so stupidly easy to make that my Danish friends must have wondered why I needed a recipe. (Slice cucumbers and white onion paper thin, sprinkle with sea salt, pour vinegar over to cover. Refrigerate.) And a green pepper developed a slimy habit and was threatening the other produce in the drawer, so I booted it out into the hedge.
Mostly, our leftovers are eaten as meals, even if I have to group some of them together as a kind of smorgasbord. Since the food was good the first time around, we all tuck in gratefully when it reappears.