I hope you all had an enjoyable Christmas or Chanukah! I had a fabulous time with family and friends. Hopefully santa was good to you all. I know he was to me. My BFF gifted me with a professional strength blender for Christmas (yes, she’s really that cool!), so be prepared for recipes with sauces early in the new year as I put it through its paces —- or maybe we can just have lots of margaritas and mud slides at my place!
As you may have noticed, there has been a bit of down time for my blog. I’ve been doing plenty of eating, but not much cooking. After a week and a half of eating all sorts of (mostly non-paleo) goodies, I am hankering to get back in the kitchen. Unfortunately, I won’t get too much in this week as I am heading back out of town for New Year’s to spend time with my mom out in the country. It won’t be a particularly exciting New Year’s for me as I will be rusticating with the ‘rents. Hopefully we won’t have a repeat of last year when I was woken up at 3 in the morning by an Amish buggy rolling past the house. Definitely an odd occurance — even out there. One can only assume there was a little late night booty call at widow Yoder’s place.
Fear not, I will squeeze a recipe or two in before I journey over the river and through the woods. Tomorrow I will be making a herb roasted turkey breast. It is currently in the fridge coated with a herb paste doing a dry brine overnight. I’m using some techniques from my new roasting cookbook and you can be sure I’ll share the outcome with you all.
I used dried herbs to make the herb paste for the turkey because I forgot to pick up fresh at the store. I can’t wait till I have some handy fresh herbs in my kitchen. A few weeks ago I posted a quick post about my Aerogarden hydroponic herb garden. Here’s a quick peak at its progress after about 3.5 weeks.
As you can see it’s coming along pretty well, but I wish I’d have started them earlier. The two cilantro plants in the back row are going gang-busters and will need to be trimmed soon to keep them from shadowing the thyme and basil in front of them. The basil is just about ready for its first pruning to force it to fill out more. The parsley, dill, and chives (three to the left) are lagging a little but doing fine. In another week or two I can start harvesting for cooking. 🙂