Day 5 Task: Restock ingredients
I needed more destocking than restocking. Judging from the mess in my fridge, freezer and pantry, I had everything I needed. It was time to use it! But all that shiny, empty space was tempting, so I did add a few things.
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Before horror (left) and after (right) — so much better, but the door is still gunky.
Day 4 Task: Deep clean
You know things are serious when it’s 10:30 at night and your oven is caked in baking soda, your oven racks are soaking in the bathtub, your tea kettle is bubbling with boiling water to pour over your stovetop grates, and your husband is on his hands and knees washing the floor with a sponge because you realized too late you didn’t have a mop in the house. (I swear I told him to stop!)
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Who: Don Gregory of Cherry Bay Orchards
What: Tart Cherries
Where: Traverse City and Leelanau County, Michigan
This summer I took a jaunt to the beautiful shores of northern Michigan with a pack of food writers and dietitians to see how cherries — tart cherries, to be precise — are grown, harvested, and sent to market. This was thrilling, to be perfectly frank, because if I could choose just one fruit to eat, cherries would be near the top of the list, and tart cherries are a particular passion as they are certainly my favorite fruit to bake with.
But why am I showing you this now? Isn’t the cherry season long over? Well, that’s the thing about tart cherries: did you know that 99% of them are actually frozen or preserved? They’re too delicate to ship fresh. This means that it’s actually tart cherry season all year round, at least in my house. Here’s a peek into how and where they’re grown, some of the challenges facing the industry, and why I have a bag of tart cherries in my freezer right now.
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Q: What can I do with a bunch of cinnamon sticks? I just realized that I have more whole cinnamon sticks than any one kitchen probably needs.
Sent by Anna
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Day 3 Task: Declutter appliances, gadgets, and tools
The third task arrived, and I approached it with trepidation after my bruising experience in the pantry on Day 2. On the surface all looked well, since I cleared out most extraneous tools and gadgets before I moved back in June, but I was taking nothing for granted. I knew my drawers had gotten a little messy, and there were a few crumbs in with my silverware. Would I find a horrible spill in the bottom of a cabinet? A broken piece of equipment? Three whisks too many? No, none of those things… although I did find a dead plant.
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Q: What’s the best way to clean scrub brushes? I have a Chef’n PalmBrush, and I use it to scrub a lot of root vegetables, like beets and potatoes. I usually just toss it in the dishwasher, but the last time I used it, I could smell a faint soap scent. Should I try a different method to get it clean?
Sent by Ashley
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Back in 2008 I posted about the wonderful wines of the Alto Adige -– the breathtakingly beautiful region nestled beneath the snow-capped Italian Alps, just south of Austria. In mid-September I was fortunate enough to revisit the area. Once more I was captivated not just by its picture postcard beauty, but by the diversity and deliciousness of its wines –- an authentic expression of Alpine purity and focus.
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Day 2 Task: Declutter and clean pantry and food storage areas
Prior to moving a few months ago I cleared out my pantry of all the duplicates, oddities, and old stuff, so I thought this task was going to be a breeze. I’ll just wipe everything down and straighten it up. Oh, and I guess I should probably try to clean off the sticky masking tape residue on my flour containers. And that’s where my problems started.
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Q: I’m trying to cut out both gluten and sugar. While I’ve been able to find either gluten-free or honey baking cookbooks, I can’t find one that is both gluten-free and honey-sweetened. I’m particularly interested in coconut flour, thanks!
Sent by Karen
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Many bakers and students spend years perfecting their bread-baking techniques. There are entire schools devoted to bread baking and large cookbooks focused solely on the craft. The more I bake bread at home, the more I’m interested in getting better at it and figuring out how to evaluate as well as enjoy it. Here are 5 tips to help you know if you’ve baked a great loaf of bread:
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