Weekly Workings | September 21

This week I have been working on a few things in and out of the kitchen. I’ve been staying busy with freelance graphic design work, purging my overwhelming beauty collection, attempting to motivate myself to workout, all while trying to eat right and cook for myself. It’s been a journey, and I think once I have my healthy routine on-lock and find something that works best for me, I’ll manage to share that journey with you as well.

In the meantime, I thought I would share just a few things I’ve worked up this week in the kitchen in an attempt to clean out the fridge, while making new delicious meals. My Pinterest game was on fire this week.

I made jam for first time in my life. Jam. While my grandma has taught me many things about cooking, they normally entailed ‘a dash of this, a dash of that’ in chili or that one year we forgot to add sugar to the pumpkin pie. Never forget the sugar in the pumpkin pie. Ever.

Anyways, I made jam because I had a surplus of figs from a spontaneous CostCo purchase in which I thought, ‘Brilliant Becca, make something new and interesting with figs, a fruit you never have eaten in your life.’ Brilliant, self. They sat unused in my fridge until it got to the point where there was no turning back. As an avid watcher of the Chew (because I’m a stay-at-home mom with no kids), I channeled my inner Carla Hall, and found an easy recipe for at home jam.

This combination of figs, sugar, strawberry Jell-O (I used Raspberry because it was on hand), lemon juice and citrus zest made this a simple one pot experiment that I immediately jarred and refrigerated. My toast got excited seeing its future breakfast counterpart.

Part two of this adventure was a baked eggplant parmesan/lasagna thingy (technical term). I had a few small eggplants from the farmers’ market last week and they were reaching their peak point of use, so I thought I would throw them together in layers with some leftover jarred garlic tomato sauce and mozzarella. I threw in breadcrumbs and a little parmesan cheese for texture.
For an experiment, it turned out pretty well! The eggplant cooked up nicely and the sauce added extra flavor with minimal effort.
The grand finale was an experiment with a can of lemon pie filling I have had sitting in my cabinet as if I was prepping for the apocalypse. No idea why I purchased it in the first place, but it had to go to good use.
By the power invested in Pinterest, I found a two ingredient recipe that required merely my aging lemon pie filling and a box of Angel Food cake mix. Which, conveniently enough, I also had on hand for the apocalypse. Mix the two together, baked for 30 minutes, and voila, an amazing gooey lemon cake that could be a lemon bars step-sibling. So delicious.
I topped mine with greek yogurt to justify that I’m now a healthy person and a dollop of my freshly made fig jam! A great and deliciously rewarding combination.
So what have you cooked up this week? In or out of the kitchen, staying busy has been good this past week, so let me know what you have been up to!


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