Friday night I picked up a rotisserie chicken meal from Bartlett Farm. I knew that a, I didn't want to cook and b, I needed chicken stock as the freezer was empty. It was a jerk chicken seasoning so we will see how that fares. I typically use chicken stock to flavor rice, soups and to braise anything. We like spice so I don't think it'll be an issue. Then Saturday night, I was inspired to produce some celery salt with the baby celery we had received in our CSA this week. I browned too many leaves though and only produced about an eighth of my intention. Oh well, next time I'll have a gentler hand and better intention. My next to last production of the day(dinner was my last with grilled flank steak, garlic sweet potatoes, zucchini, and Bartlett Farm corn) was... wait for it... epitomy of summer cocktailing... cucumber infused vodka. One medium(farm medium rather than commercial medium) cucumber and your choice of label vodka(I had some Smirnoff leftover from a function) in a non-reactive container for 3 days, shaken once a day and stored in a dark spot. Yum, now the search for the perfect cocktail mixture. I'm thinking it'll depend on what herbs we get in the CSA on Wednesday but I do have some basil on hand. Till then, Cheers!
