It’s Saturday, and as usual that means I’m tinkering in the kitchen. This Saturday, thanks to some weather-related damage, tinkering in my kitchen requires stepping around a contractor hired to stop the 14-foot tall mirrors over my fireplace from peeling away from the wall and crashing down on us. (Let me just tell you, it was terrifying to see those mirrors start shaking the other day!)
Today’s cooking started with making baked donuts for breakfast, because VH and the Big-Eyed Boy are crazy about them. The contractor liked them, too. Up next: homemade cheddar crackers followed by whole wheat sandwich bread for next week’s boxed lunches, then whole wheat fettuccine (using my new CucinaPro 150 Imperia Pasta Machine which I’m absolutely crazy about!) for tonight’s chicken alfredo, and some whole wheat bagels to go with the cream cheese I made yesterday. Oh, and while all that’s going I’m also making brie.
That’s right: I’m making brie.
See, for Christmas, VH bought me a book on making homemade cheese. It goes nicely with my latest foray into making homemade sausage and, well, what else does one serve on top of homemade crackers, right?
Now, the contractor, having polished off four of my baked donuts followed by a handful of freshly made crackers, was just floored when he learned I’m making cheese from scratch. A divorced guy who shares a house with two other divorced guys, his kitchen skills apparently run the gamut from pressing buttons on a microwave to pressing buttons on a phone. From what he said of his ex-wife, she was similarly skilled in the kitchen. That someone makes cheese (or donuts or crackers or bagels or bread) from scratch was, to him, nothing short of mind-boggling.
All of which is to say that the mirrors above my fireplace are now stable, the cracks they’d made in my wall have been beautifully repaired, the bill was less than half of what we expected AND he’s offered to come back next week to help VH pull up the cracked porcelain tile floor in the kitchen that I’ve been complaining about for the past, oh, 5 years. Of course, he’ll be coming Saturday afternoon because, as he put it, there’s no sense interrupting next week’s cooking session.
Somehow, I suspect he’s going to show up with an empty Tupperware container or two.