First Ratatouille of the Season

On day 9 of 12 covering for Mom’s pet sitting clients. 2 dogs and 2 cats. Fortunately, everyone gets along! The biggest challenge is getting into the mood to do some real cooking. It’s hard because you have to look for everything you need. Tools, spices, side dishes, etc. An even bigger challenge is depending upon the client to have the tools you’re used to.

I just recently purchased a 10″ Wusthoff chefs knife, and I really wish I had brought it with me. Really need to find a cool little knife carrier so I can do that easily. The knives that are in this house are pretty dismal. Unfortunately people think they are buying great knives because they spend big money; the reality is they are buying crap that gets dull and transforms into even more crap 🙁

This is my 3rd time staying here and I just today found a wooden cutting board. Ever try to use a total crap, dull knife on a glass cutting surface? Ahhhhhh!!!!

I hit the Verde Valley Farmer’s Market down in Camp Verde yesterday and got some nice fresh produce. Zucchini, yellow squash, garlic, baby red and white onions, purple carrots, romaine lettuce (that stuff is a trip!), and beets. In fact, I bought 3 bunches of beets because I want to start putting them up in the freezer to make sure I have plenty during the off season.

Oh, almost forgot. I picked up a couple of Japanese eggplants so I decided to make my first ratatouille of the season. It’s in the oven now simmering away. I’ve just removed the lid of the casserole to allow some of the liquid to evaporate off.

In the meantime, I popped a top sirloin into my crock pot, turned on the PID controller to 125 degrees and inserted my salt and peppered beef. I’m really digging how this sous vide cooking is going. Super #yumbo!

Finally, I’ve got some long grain white rice steaming away on the stove top right now. Should really make for a lovely Sunday dinner. Wish you could be here to enjoy it with me!