Freestyle baking

I spent the week (when I wasn’t at work) processing my harvest. There is something very satisfying about seeing bags of fruit and vegetables flat packed in my freezer. Everything was orderly in my fridge freezer and that inspired me to tackle the pantry.

I have a walk-thru pantry. It was the number one reason I bought this house. Number two reason was more than one bathroom and number three reason was the view. Maybe reason number one was the view…whatever.

While in pantry, I found at least a quarter tonnne of David’s Tea, several jars of nuts and a packet of freeze dried raspberries from Trader Joe’s. We don’t have TJ’s here in Canada so that was from my last trip to the USA in May 2019. I repacked the tea and found a better location for it, I sorted the baking items and spices so I had a good idea of what I had and what I needed to replenish. I put the items I needed to use up on my counter. Plus I had some raisins that were a little on the hard side. Can someone please tell me why I have two Costco size jars of cinnamon in my pantry, bags of cinnamon from the Bulk Barn and one glass jar of cinnamon. I don’t even like cinnamon. That honour belongs to my family. They are all about apple pie and cinnamon, cinnamon buns and cookies with cinnamon. I like cardamom. Not the same but similar. No I don’t like all the pumpkin flavoured things out right now. They don’t taste like pumpkin, they taste like cinnamon and nutmeg. I love pumpkin. It tastes like squash because it is squash.

I looked at these things and came up with a plan. I pulled the spiced rum from the liquor shelf and soaked the raisins for about an hour. I took the raw pecans leftover from my birthday cake and deep fried them in browned butter. I would add these to my oatmeal cookie recipe that I love.

I found some nearly expired raspberries in the fridge. They were at the ugly stage where you cook with them and refrain from adding them as a yogurt topping. I added those to the freeze dried raspberries and decided to use up the buttermilk I had and make raspberry scones. I wanted to recreate a dry jar I received as a gift from my son’s girlfriend. One of those jars where you add the dry ingredients to some butter and milk then bake. Those scones were amazing.

Then I had 6lbs of apples that I picked yesterday after work and needed to process them them. So my daughter and I sat, peeled and chopped those, laid them out on a tray and now they are freezing before I bag them. There is nothing that frustrated me more than a bag of fruit that is frozen together in one giant lump. It’s nearly impossible to do anything useful with a brick of macerated fruit or veg. I packed up the scones and tried to freeze them in my fridge freezer. Nope, that was full of rhubarb, carrots, beans, zucchini, green onions and now trays of apples. I went to my deep freezer in my pantry and yikes. Nothing was going in there, so I cleaned that out too. There was expired things int there from 2017. Maybe older. I tossed that and discovered I need to buy meat. I have one steak and some stew meat. I am good for vegetables and fruit from smoothies though! I even have frozen cubed coconut.

The scones went in the freezer along side Grandma’s date squares. The rum raisin oatmeal cookies went in the cookie jar. The daughter made an apple pie that is in the fridge. Baking has gone from a stress reliever to a creative outlet for me. I am developing my own recipes from techniques I learned this spring. I was always a cooking freestyler and rarely follow a recipe for meals. Now my creativity is flying high with baked goods. Later this week I will share my new recipes because they were delicious.

Dang I am tired. I had a full day and should sleep well tonight. Hopefully… sleep has been elusive but now that my kitchen is decluttered, perhaps I will sleep well one again.

Stay healthy everyone!