Lots going on. Kids had a soccer game yesterday at the ungodly hour of 5:30 pm. Am cooking the “vegan fare” for my kids’ school Fall Festival today. I sure hope there are some vegans attending! Spent too much time trying to figure out how to attach a bulbous styrofoam bodied bat to the back of a black t-shirt. And life. Let’s recap.
Okay. I was proud of this. Dinner from cutting board to table in 35 minutes. Vegetables/tofu/pasta, deeeeeep fried plantains in tomato sauce and glazed carrots. GLAZED CARROTS! Like rice pudding, i LOVED glazed carrots as a kid. So, I thought I would introduce my own spawn to the yum. "It tastes weird." "Can we just have them not cooked." Why do I bother?
Fry Shack! I am making kebabs for sale at the Fall Festival food court so the past 24 hours have involved a lot of high heat and coconut oil. The last time I made a big quantity of kebabs, the 2" stainless steel backsplash on the range got all ickity and commercial kitchen looking. I wasn't totally clueless that this would happen, which is why I went tile behind the cooktop. We had to use heavy duty oven cleaner to get the ick off and still, there are faint little rainbow puddle stains behind that oiled up burner. Of course, I find them charming. Anyway, Easy Off oven cleaner is not charming. So here's my little kitchen tip that I'm passing on to you: foil behind your fryer! Non-flammable and totally protects your stainless steel from tough to clean heat baked grease stains.
Birthday season is upon us and the baked goodies have been making an appearance at parties and in their classrooms. My kids gladly practice gastronomical abstinence in the face of such egged out treats, but I don't blame them for dropping a mention that they couldn't have any. So for the in school Halloween/Fall Festival today, I cranked out 50+ cupcakes for distribution in their classrooms. My daughter's teacher is very strict about no frosting and healthy eating, so I hope it all flies. The frosting is a super airy, light buttercream, slightly sweetened. Madhumati insisted on white frosting but I wanted to make it autumn-y so I did some extra frosting colored with turmeric. Originally I was going to use saffron, but to be honest, didn't want to spend my precious imported threads on kids that might just dump their cupcake in the trash. So, turmeric. Stinky, earthy turmeric. I mixed in some pure maple extract and cinnamon--that totally covered up the taste. But the smell? Well, it is Halloween!