I’ve had a little ankle surgery. Just a small arthroscopy. Cleaning out the gutters, according to the doctor.
To get ready, I made one of my favorite freezer-friendly meals. It’s vegetarian, sort of a pain to make, but worth the effort. When I posted the recipe on Food52, I called it Swearing Like a Sailor Eggplant. The eggplant has been gorgeous this year and I suggest you put a baking dish full in the freezer. It’s a fantastic vegetarian offering and super for a potluck. I freeze it in small gratin dishes, just enough for the two of us.
But now that I’m five days past the operation, I’m having trouble sitting still. Who am I kidding? I couldn’t sit still for 48 hours.So, standing on one leg, two days after surgery, I baked Peanut Butter Swirl Brownies for my friend, Claire, who is at summer camp. I had a lot of fun putting together a care package, remembering receiving boxes when I was at Camp Osoha in Northern Wisconsin, and adding important items like nail polish and hair accessories.
The next day, fidgeting beyond belief, annoyed that I had to sit down, I made a three layer carrot cake. Stop judging. I woke up from anaesthesia thinking of carrot cake, and Stella’s recipe is so perfect, so delicious, so absolutely wonderful, I had to make it. And all the accessories, too, like carrot roses and buttercream. I followed the recipe nearly exactly (I had no whole wheat flour, so subbed half and half oat and all purpose flour) , and got some coaching from Gail (@TheToughCookie) and Stella (@thebravetart) on Twitter.
Five more days until I can stand on two feet. I think I’m done with the baking heroics, but believe me, canning starts in earnest next week with peaches and tomatoes ordered, and recipes at the ready.