In my ever continuing journey to both eat unique, seasonal meals as well as cook ahead to make future meals easier I’ve been trying to both relish and enjoy the bounty of summer fresh and sweet, while also preserving some of it for my winter pantry. Lately, every week or so I have one “Big” cooking day.  I make a loaf or two of bread, feed all of my sourdoughs (yes, I have three now.), maybe shred some zucchini for the freezer, and then choose a recipe from one of my preserving books to make up for the pantry while summer produce is plentiful. I guess you could say that I’m making my own convenience foods when, you know, it’s convenient. While flipping through a recent read from the library [... To read more, click here ...]