Oops, Beets!

Sooooooo I broke one of the fundamental rules of the kitchen. I started a recipe before I made sure I had everything I need. In this case, it wasn’t any ordinary cooking project; it was a canning project. The thing I was missing wasn’t some easily substituted ingredient; it was a piece of equipment (or, more accurately, a piece of a piece of equipment). I had not used my pressure canner since I moved a year and a half ago. The gauge was exactly where I expected it to be, but the pressure regulator weight has gone missing!

By the time I realized this, I already had many, many pounds of beets cleaned and boiling on the stove. Insert facepalm here. So, when a thorough search did not turn up the weight, I decided to finish making the recipe. We used some immediately, and I froze the rest. Who knows if it’ll hold up in the freezer, but it’s better than nothing!

The recipe is one I’ve done before – Orange Thyme Beets.

Last night, I used some of the beets, chopped and mixed with couscous, as a side with dinner. Today at lunch, I took leftovers of that mix and added feta cheese that I’ve had marinating in olive oil and herbs from my garden. It was delicious both ways. So, not a complete loss!