Food-wise, I am jonesing to bake some bread tomorrow. I found a recipe for lovely kalamata olive bread, with a crunchy focaccia-like texture, but that's always so messy. I also think now that summer is official that the Foreman grill is going to be a semi-permanent fixture on our little countertop. Between grilling and finding crisp new summer salads (and sandwiches? I found a lovely one last night with white cheddar and - get this - crunchy green apple slivers) I would like to experiment with an ice cream maker.
Something I've learned, too, while shopping for produce, is that shopping with a recipe in mind is often a lot more difficult than shopping needs to be. Sometimes I crave food that is out of season (ie: peaches in the winter), and maybe it's easier in the long run to say "fruit" instead of "peaches", find what you can, then get home and go online and see what all you can throw in a pan to make a meal. I have mad respect for people who can do that - just open up the fridge, find a bunch of ingredients, and toss them all together.
I also have been saving glass pasta sauce containers, with the hopes that I can somehow reuse them. I thought about making homemade ice cream and keeping it in the freezer, like we did at home with pasta sauce, but I don't know how reusable the lids would be (and rustproof, which was my main concern other than the cleanliness of reusing a lid that was formerly crusted with potentially moldy pasta sauce. Would washing the lids in scalding soapy water impede them from sealing correctly? Who knows. I don't want to ruin a batch of delicious ice cream, or other food, trying to find out). My next question is, could I buy standard canning lids at the grocery store that would fit my glass containers? Do they even sell lids separately (I'm pretty sure they do - but don't hold me to it)?
Also, I'm not sure about freezer canning - but I'm pretty sure that if you're going to store frozen food in a glass container in the freezer that boiling the containers for disinfection before filling might be a good idea if, and only if, you give them enough time to cool before stuffing them with ice cream and putting them in the freezer. Would washing with soapy water be enough? Maybe. When we did canning at home growing up it was mostly to prevent our pickles from spreading botulism. Yet another theory I have to research. SCIENCE!