A productive day yesterday
Never did get more on the budget thing as my mortgage lender never got back in touch but did go get bread and hit the grocery store for some stuff but could not get two items at the Harvard Market QFC as they were out. I had to modify one element of the plan and that was I had hoped to see styrofoam trays of bits of chicken meat (they were out) so I bought a roasted chicken breast and two thighs (for the dark meat) instead to cut off the bones (and toss the bones and skin into the stock pot) instead.
Bought the aromatics I would need, an onion, celery and 2 carrots, one to add TO the pot once the stock is made and I'm ready to do the soup itself.
So now I have a 9x13 aluminum cake pan with all the stuff in the fridge, ready to go so once I get the kitchen cleaned up, of which I'll get to shortly, I'll get on making the chicken stock. If I do it right, I'll have some stock leftover to freeze for another time after I have made the soup, but may just make the soup with all of the stock, we'll see.
came home and took care of a few things and then late in the afternoon, did the right speaker's crossover. Took me all of 20 minutes to do now that I know how to proceed.
Last night's dinner was late but it was breaking apart some split pea soup with smoked ham pieces into a right sized serving as it was frozen in a 1 gallon freezer bag, so had to thaw just enough to use my meat tenderizer to whack off a section and now have a large chunk I can more easily break apart further for another bowl later on. When I went to the store up on Broadway for the couple of items I could not get earlier, I bought a jar of blue cheese stuffed green olives on sale, the cream (instead of half and half as suggested) plus a couple of other items, and copied the basic ingredients from an expensive ($6-7) jar of bruschetta spread (artichokes) to get the gist (garlic, dried parsley, red and yellow bell peppers, artichokes, salt and pepper) and you whiz it up in the food processor with extra virgin olive oil into a chunky spread for lightly toasted baguettes brushed with EVOO, almost like you do with pesto, but not that fine.
It was delicious and I have some leftover in a plastic container with some olive oil on top.
Tonight is homemade chicken and rice soup with a grilled cheese sandwich. Will need to get another bottle of wine though.
So the agenda is to clean the kitchen and get the stock going so I can strain it, chill it some to skim off the excess fat so later on I can finish off the soup.
While that is going on, do more auditions of the newly recapped speakers and see if I can find some answers on my own by first looking up the housing finance commission website and see whom to contact and ask there since I can't guarantee my lender will be able to gat back to me today, but one never knows though.
So far this vacation has bee productive!
Bought the aromatics I would need, an onion, celery and 2 carrots, one to add TO the pot once the stock is made and I'm ready to do the soup itself.
So now I have a 9x13 aluminum cake pan with all the stuff in the fridge, ready to go so once I get the kitchen cleaned up, of which I'll get to shortly, I'll get on making the chicken stock. If I do it right, I'll have some stock leftover to freeze for another time after I have made the soup, but may just make the soup with all of the stock, we'll see.
came home and took care of a few things and then late in the afternoon, did the right speaker's crossover. Took me all of 20 minutes to do now that I know how to proceed.
Last night's dinner was late but it was breaking apart some split pea soup with smoked ham pieces into a right sized serving as it was frozen in a 1 gallon freezer bag, so had to thaw just enough to use my meat tenderizer to whack off a section and now have a large chunk I can more easily break apart further for another bowl later on. When I went to the store up on Broadway for the couple of items I could not get earlier, I bought a jar of blue cheese stuffed green olives on sale, the cream (instead of half and half as suggested) plus a couple of other items, and copied the basic ingredients from an expensive ($6-7) jar of bruschetta spread (artichokes) to get the gist (garlic, dried parsley, red and yellow bell peppers, artichokes, salt and pepper) and you whiz it up in the food processor with extra virgin olive oil into a chunky spread for lightly toasted baguettes brushed with EVOO, almost like you do with pesto, but not that fine.
It was delicious and I have some leftover in a plastic container with some olive oil on top.
Tonight is homemade chicken and rice soup with a grilled cheese sandwich. Will need to get another bottle of wine though.
So the agenda is to clean the kitchen and get the stock going so I can strain it, chill it some to skim off the excess fat so later on I can finish off the soup.
While that is going on, do more auditions of the newly recapped speakers and see if I can find some answers on my own by first looking up the housing finance commission website and see whom to contact and ask there since I can't guarantee my lender will be able to gat back to me today, but one never knows though.
So far this vacation has bee productive!