I have a new kitchen, in a new city, with new purveyors and new opportunities.
So I have a pot of basic tomato sauce (page 220) on the burner and I'm ready to get cooking again.
I left Florida in January, and I had about a dozen dishes that I hadn't posted yet. I knew it was going to be at least several weeks before I started cooking regularly again -- turns out a few months -- and I figured that I could just post those things in the interim. What I didn't count on was it taking so long to find a new place and get settled. And to get Internet. Sheesh, Comcast makes it virtually impossible to become their customer.
Anyway, the next several posts will be mostly cleaning up the Florida dishes, but there will no doubt be some current ones thrown in as I get cooking in the shadow of the Washington Monument.
Being in D.C., I feel confident that there will be fewer sourcing issues. And I don't know how much I'm going to be able to grow, even with my swank 13th-floor, south-and-east-facing balcony. We'll see.
And yes, this tomato sauce became delicious pucks of awesome in the freezer, just like the previous batches.
Up next: Beef cheek ravioli