Today in food prep

• a quart bag of shredded cabbage* and carrot* slaw, dressed with shoyu, rice vinegar, ume plum vinegar, lime juice, and sesame seeds
  
• the leftover of the cabbage* and carrot* that wouldn’t fit in the bag, dressed with mayo, mustard, and lime juice, for breakfast
  
• four pints of mixed lightly sweetened fruit canned: apples*, cranberries, mandarins, and lemons
  
• a tray of roasted purples: beets* and purple starburst daikon*
  
• a tray of roasted oranges: carrots* and sweet potatoes*
  
• macaroni and cheese (mozzarella and parmesan) with some zucchini and peas
  
• ’Mediterranean’ cholent experiment, with beef shin pieces, onions, diced lemon, sweet potatoes*, garlic*, almonds, Manzanilla olives, farro, spinach*, some aquafaba (alas, I’m out of actual chickpeas, or I would’ve added some), fennel*-zucchini*-garlic scape* relish (canned in June 2022), and shepherd herb mix

* locally sourced

Also accomplished today: a ceramic vase a coworker had decided to give me months ago finally brought to the florist; a stop at the post office (I hadn’t expected there to be an extra charge for a square envelope sent internationally); and food grade mineral oil bought at the local hardware store (although the plan to oil all the wooden kitchen things hasn’t yet happened).