~~ "She has so many aliases, you'd think she was a spy!" ~~

Sunday, August 01, 2010

By the way…

I’m sorry this has turned into a writing blog; I know there are lots of you out there who’d want to hear what else I’ve been up to. I have a bunch of half-finished posts about our trip, Meg’s visit, etc., but I’ve been too busy to actually finish them and clean them up and post them.

My goal is to have a new one up tonight, because it involves an overdue thank-you, but I have a short story to finish first… Stay tuned!

Cooking questions

I’m planning on making a vat of spaghetti sauce in the slow cooker, and I have a basic recipe cobbled from various ones in the Internet. I want to include a bunch of pureed veggies so it’s even healthier; from what I’ve read, you can’t even taste them.

My question is this: How do I prepare the veggies in order to puree them? Steam them?

Or, since I don’t like cooked tomato chunks, should I just toss in the veggies at the beginning of the slow-cooking process and puree the whole mess at some point? If I do that, at what point in the process would I do it? Because I’d still like some onion chunks, so I'd have to add them later, and I’d need to add the ground meat early enough to get the sauce flavors into the meat.

The potential veggies in question are broccoli, carrots, spinach, green or yellow peppers, and squash (not sure what kind—thoughts?).

Suggestions for other are welcome as well. Thanks!