strange new sights in my kitchen

Monday was kind of a big day for me. I joined a food co-op. Basically, I am buying some food from an online company called Azure Standard. It's ideal for items you have trouble finding at Trader Joes, but are too expensive to buy at Lassens:)

Monday was the day to meet the food truck at my drop off point and meet up with a bunch of strangers. I was pretty sure I was gonna meet a bunch of nuts, but they ended up being very sweet. And they looked very normal.

Most people ordered huge bags and boxes of food. And there I was, with my meager little pile.

Here's a sneak peek into one of my little boxes.

Enters *helper* #1 to unload the boxes.

I was super excited to get my very first Sprout Screen. My sister ordered it last month and never got it because it was on back-order. Jess, you can live vicariously through me and admire my lovely screen below.

What is this sprout screen for, you ask? Why, I have no idea! I think it's used when you soak your grains and then transfer sprouts...Help!Jess???

One of my other favorite items was the raw almonds.

And now, to demonstrate my first experience preparing Crispy Almonds. I know you are all super pumped.

(side note: I realize I have NO BUSINESS WHATSOEVER doing a food post, considering my vast ignorance and general cludginess in the kitchen, but this is what I have been up to lately!)

Gettin' my stuff together: Jars, filtered water, sea salt and of course, almonds.

Enters helper #1 again, this time a tad disturbed at his mother's new zest for preparing food like our traditional ancestors.

"I will have none of this!" he declares, backing up for emphasis.

And when all else fails, helper#1 resorts to pure blackmail: the big fat crocodile tear that no mother can resist.

Ok sweetie pie. You win. Up you go into your high chair with some modern civilized food: the Cheerio.

All has been forgiven.

Ok! Now, back to my almonds!

Enters *helper* #2

"Hi mommy. I made something for you", helper #2 says, handing me a card.

It reads "Dear Davi, Happy Mother's Day. I love you very much. Love Finn.

"Oh how sweet, Finn! Is that a picture of mommy and daddy?", I ask.

"No," he replies. "It's a picture of you and me".

And now, I am a puddle of goo on the floor.

Ok, now back to those almonds!

Here they are soaking in some water with the sea salt. The purpose of soaking the almonds is to neutralize the harmful enzyme inhibitors, that make the nuts hard to digest.

Now they need to soak for 7 hours or overnight in a warm place. Helper #2 transports them outside.

My almonds are now happily soaking to their hearts content in the sun.

Enters crazy neurotic protective mother of the almonds.

After dinner, I realized the sun was going down in back, so I moved them to the front of the house where there was still some sunshine.

And when we went on a walk later that night, I put them in our toasty warm garage.

And before bed, I brought them inside to sleep with the folk.

Next morning, I was a bit horrified at their metamorphosis. Ew. Gross.

Enters helper #3 to help drain and clean the almonds.

And finally, it is time to place in warm oven for about 12 hours or overnight.

No prob! By my calculations, they should be ready by 2 in the morning!

Apparently my timing is still a wee bit off. This is what happens to me every.single.time. I try and make chicken or meat stock. Speaking of which, I think I have now attempted 4 beef stocks and 1 chicken stock. They are coming out more tasty each time.

Although my first chicken soup was a flop, according to the peanut gallery. Even little Twain, who will eat anything, was protesting. And flinging teeny tiny pieces of rice all over the floor. And yelling at my chicken.

Sheesh. Fussy customers, I tell you. I thought it was pleasant enough though.

And 3 jars of my precious stock have broken in the freezer. John could not resist poking fun at me--"I can't believe you have a chemistry degree and you forgot that liquids expand when freezing".

Doi.

And we will not mention my potholder catching fire.

And if that above photo was not appetizing enough, I will further entice you with my gravy juice.

I made my first pot roast on Sunday, and so I saved the juices that were left behind. I think this will be my first time ever making homemade gravy.

So, in sum, there have been a lot of new strange sights in my kitchen lately(ie, ME actually IN the kitchen). And a lot of gross looking pictures. And I have been cooking nonstop. And by Thanksgiving, I will hopefully have figured out this cookin' stuff and have some tasty vittles for all the kinfolk gathered round my kitchen table.