It Is Time
Today I'm cooking with a controversial ingredient.
It’s been another week of surviving not thriving, evidenced by last night’s black bean burrito takeout paired with homemade guacamole, which was quite an unexpected pleasure thanks to my little cilantro plants and pickled red onion vinegar. But there IS light at the end of the month-long depression tunnel: it’s finally time to defrost the chest freezer.
Usually I simply unplug and leave it open so all the moisture can evaporate before a good wipe down. This year I’ve noticed the sealant at the bottom is cracking though, meaning I’ll have to take ice off the sides with a silicone bowl scraper, suck it up with a shop vac, peel away the veneer and put down a layer of epoxy. At least that’s enough to distract my brain from crushing sadness for a couple days, eh?
Tonight, an outfit repeat if you will. I adored the matzo ball corn soup I cooked on Monday and couldn’t help but feel I should make it once more while I have leftover corn broth. Even though my first round of matzo balls did float, I still wished they were a touch fluffier. To ensure that happens this time I’ve cheated and added something very controversial: baking powder. I’ve never tried it before and I’m honestly very excited to see how it works! On the side, a grapeade Spindrift.