So today I put up two kinds of chutney and a conserve. These were all from Anna Olson’s ; In the Kitchen with Anna. They all turned out really well and used up most of the stone fruit I had bought in the past few days. I don’t know about you but when fruit starts selling by the basket I get pretty excited about buying. Canning did consume a good part of my afternoon so I didn’t have much of plan for supper tonight.
I did have all of the ingredients for a few of Chef Ilona Daniel’s Thaï dishes from the Taste of Asia bootcamp I attended earlier this week. So I made the Thai Mango Salad and the Mussels Steamed in a Thai Curry and Coconut Cream and that folks made for a pretty tasty supper. If you click under Recipes you may just find out how to make them yourself. The Mango salad was particularly tasty. It had a great balance of sweet, sour, salty, bitter and hot. It came together quickly in one bowl and only needed a half hour of refrigeration.