Domestic Day

High-grade vegetarian lasagna
High-grade vegetarian lasagna in progress

What do you do on a weekend when its too cold to go out? Make a bunch of things for future meals and snacks!  Saskatoon often has January weekends where the only acceptable outdoor activity is scurrying through the grocery store parking lot to get things for the week.  The first weekend back after Christmas was just such an occasion!

Five fully completed lasagnes!
Five fully completed lasagnes!

We might get a few chances to do this this winter, which has been very cold so far. The good news is the deck is consistently cold enough to be a freezer extension.

Pulled jackfruit for vegan tacos of the future
Pulled jackfruit for vegan tacos of the future
They look like bear poops, but are actually choco-seed balls
They look like bear poops, but are actually choco-seed balls
Our new instant pot, which is the greatest kitchen device ever: an unexplodable pressure cooker
Our new instant pot, which is the greatest kitchen device ever: an unexplodable pressure cooker

On the fermentation side of things, we made a batch of usual kim chi, but also got a batch of kombucha which was fermenting while we were in BC. (The SCOBY was a December gift from a friend.) Mom gave me a mandolin for Christmas, so I used that along with fermentation airlocks and this book from Bridget to make my first batch of sauerkraut. Another week or so and we’ll test it.

Kombucha and her friends the kim chi twins
Kombucha and her friends the kim chi twins
Fermentation airlocks keep the environment anaerobic for better sauerkraut

I made 3 big freezer bags of tamales for future enjoyment
I made 3 big freezer bags of tamales for future enjoyment
Graham’s awesome home-made pizza, capping off the domestic weekend