Cooking frenzy

I was inspired to spend the day in the kitchen, and so far, it really has been a whole day kind of thing. I was at the grocery at 8:00 am getting ingredients and have been dorking in the kitchen ever since.

Tuscan White Bean Soup, which is a recipe I found in Cooks Illustrated. It was okay, but not great. I suspect the cannellini beans from Whole Foods (Whole Paycheck) were a bit old. I had to cook them much longer than expected to get nicely tender beans. But still, it was a nice fall lunch. Maybe I’ll hit the farmer’s market in Coooopertino and see if there are good beans to be had there.

I also threw together a batch of hummus for grazing through the coming week. Props to Mary Jane for the original recipe which I have since evolved into my own.

Then I put together a pie crust and the guts for a pecan pie, which is in the oven even as I type. How is it possible that I don’t own a set of pie weights? What are the odds this is the first time in human history that a set of metric sockets have been used as pie weights?

And then for dinner, I’m making enchiladas. I’ve tweaked this recipe a bit, roasting the chicken thighs in advance and shredding them as if I was making chicken salad. It’s simmering on the stove now; we’ll see how it turns out.

I have massage worked planned for every single night this week (either class or doing practice massages), so this may be the only cooking that happens all week.