![](\"http:\/\/beardogco.com\/WPBlog\/blogimages\/Nov12\/Sunday8513.jpg\")
<\/a><\/p>\nFrom the summer garden: Cherry Basil syrup thawed for a cherry-basil balsamic reduction. Pumpkin thawing for pie and ???. Spinach thawing for a before TDay soup!<\/p>\n
This is the first year that I have had such wonderful bounty in my own freezer. <\/p>\n
Vegetable remnants simmer to make vegetable broth. In previous years, I spent a small fortune on organic vegetable broth. And while those boxes of broth were convenient, they were not only spendy but even the best of them had a lot of sodium. This summer, as I prepped veg from the garden (CSA), I saved bits and pieces and stems. Now, they simmer to make a wonderful, salt-free broth.<\/p>\n On Sunday morning, in the midst of cooking…one must have a treat!<\/p>\n It turns out that cashew cream will also whip!<\/p>\n Caramel latte – the cashew cream version: Peet’s Italian Roast with Summers’ cashew vanilla bean caramel and cashew whipped cream. <\/p>\n Meanwhile…Bob and Bear enjoy their Sunday morning in bed…a dog and cat kind of Sunday morning decadence.<\/p>\n Back in the kitchen…<\/p>\n I clarified butter…my second go at this and as I re-read the process and thought and I GOT it! The process removes the moisture at low heat. When the butter stops sputtering, it is “done”!<\/p>\n This version – perfect!<\/p>\n The weather this weekend was better than advertised with sun more often than not.<\/p>\n So, we enjoyed.<\/p>\n Each in our own way, we enjoyed.<\/p>\n The moon. The sliver of the waxing crescent moon.<\/p>\n And finally…<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n