Sunday is Kitchen Day

[cjsmith]

Rob left the house briefly for a flight lesson. I now have roughly eight pounds of fondue. Mmmmm.

I'm always tweaking things I make, looking for cheaper, easier, or tastier. Note to self: do NOT substitute "Primo Taglio Imported French Swiss" at $9.49 a pound for Emmenthaler at $13.99 a pound. All you'll manage to do is waste the Gruyere ($12.99 a pound). I did have the wit to try this only on a small portion. Now I know that it's insufficiently cheaper to make up for the loss of tasty. In the future, if I'm going to stand on these ouchy feet for a half hour, I'm going to get the best fondue I know how to make.

I also have a big batch of zucchini soup, two servings of chicken piccata, about three pounds of tandoori chicken (using paste from a jar of the "instant tandoori chicken" kind of variety), and left over from last week, still about five servings of bean-and-sausage soup. There's lots more sausage, browned and ready to become soup, waiting in the freezer, and because I ran out of Rob-not-home time before I ran out of cheese, one more batch of fondue will appear some time later within the week.

Mmmmmm kitchen day. Rob very gallantly said the smell wasn't "all that bad". :-)

Comments

[katestine.livejournal.com]

I've found a correlation between percentage of the total product and required quality of the ingredients.

mmm... bean and sausage soup...

[cjsmith.livejournal.com]

That makes sense. Fondue is 2/3 cheese, so I can't skimp. Ah well.

I am getting mortally tired of that particular bean and sausage soup, but it's within my dietary constraints, and it's so easy...