It finally happened; I made a perfect Lemon Ricotta Bundt Cake. Unfortunately, I doubt I can do it again as I’m not that good at following recipes. I chose ingredients and measurements from three different recipes and somehow ended up with the perfect combination. Also, I paid attention to technique gleaned from Cooks Illustrated magazine which I think was important. We served it for dessert when company came for supper this week and Paul and I finished off the rest of it over the weekend. You can find a recipe on Pinterest or through Cooks Illustrated.
This was also a busy week for canning; we processed 15 quarts of beet pickles, 7 quarts of dilly beans and 3 quarts of curried zucchini pickles. Added to the bread and butter pickles we made the week prior, I think we will stop there on pickles but the cukes and zukes just keep on coming. We have been eating cucumber salad for several weeks and I think we have enough to last us another month thanks to another cousin with a large garden in Wheaton. She grows enough to be a regular at the farmers market with lots left for her own use and to give away to all comers. She built a chicken coop last year and her 21 exotic looking chickens are producing a dozen eggs a day. As such, I was the recipient of a dozen beautiful turquoise eggs. Along with jars of both salsa and jam I came home with quite the haul. This weekend Paul made fried rice, made with leftover rice, served with eggs on top one morning and I sautéed summer squash, peppers and onions served with eggs another morning. I sure like this healthy eating which I am certain cancels out the damage done with the Bundt cake!
It’s a short article this week as I prepare to head out in the morning to attend the Minnesota State Fair with another cousin who is a seasoned fairgoer. She knows all the tips and tricks to easily park and get around at this annual event. This is especially important this year in order to successfully navigate through larger crowds brought out by lower temperatures. Did you know there are dozens of new foods introduced at the Minnesota State Fair every year? As such, I am sure I will have all kinds of gastronomic delights to write about next week. Stay tuned!