So You’re Going Shopping
Mar. 17th, 2020 03:14 pmSo you’re going shopping because you’re concerned that you may be forcibly cloistered or you may self-cloister for two weeks.
Mirrored from Alder's Grove Fiction.
January by the numbers continues (still a day off~)!
From![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
anke's prompt "baking" - a blog post.
I love baking in Winter!
I like baking in summer, too, and it helps that the way our house is laid out, you can run the oven in the kitchen without really heating up the living room or our offices too much, so I can bake bread and cakes all year round if I want to.
Mostly, though, in the summer I bake cookies.
I have been making bread every Sunday for a few weeks now, and I find I like it. Start the bread with a sponge the night before or early Sunday morning, and then by 2 or 3 in the afternoon everything’s ready to go, and we have fresh homemade bread for the week (anything left over and gone stale, or the bread experiments that didn’t quite work, get dried in the oven and frozen for stuffing or bread pudding).
But I like baking cakes, too, pies, crisps, biscuits, cookies… Small Batch Baking, although it has its flaws as a recipe book, was a really good start for me. If I make a cake, a lot of the time it’s somewhere between a mug cake and a small batch recipe in one of my tiny pans or ramekins (I have a tiny bundt pan. It is the world’s most adorable bundt pan). That way, we have cake for a day, just enough frosting, and then it’s gone, poof.
Last night, I made a Small Batch Banana—Pecan bread pudding (forgot the pecans), with, as above, the ends from a few weeks of homemade bread (Since homemade bread stales a lot faster than store-bought). If you’re going to make banana anything, my suggestion is: wait ‘til the bananas are black or nearly black, and then halve the sugar the recipe calls for. You get full banana taste that way! (Also, much easier to mush up).
Honestly, I could talk all day about baking. My husband does the cooking... but I do (almost) all the baking in the house, and I love it.
And it makes the house smell so nice.
From
anke's prompt "baking" - a blog post.I love baking in Winter!
I like baking in summer, too, and it helps that the way our house is laid out, you can run the oven in the kitchen without really heating up the living room or our offices too much, so I can bake bread and cakes all year round if I want to.
Mostly, though, in the summer I bake cookies.
I have been making bread every Sunday for a few weeks now, and I find I like it. Start the bread with a sponge the night before or early Sunday morning, and then by 2 or 3 in the afternoon everything’s ready to go, and we have fresh homemade bread for the week (anything left over and gone stale, or the bread experiments that didn’t quite work, get dried in the oven and frozen for stuffing or bread pudding).
But I like baking cakes, too, pies, crisps, biscuits, cookies… Small Batch Baking, although it has its flaws as a recipe book, was a really good start for me. If I make a cake, a lot of the time it’s somewhere between a mug cake and a small batch recipe in one of my tiny pans or ramekins (I have a tiny bundt pan. It is the world’s most adorable bundt pan). That way, we have cake for a day, just enough frosting, and then it’s gone, poof.
Last night, I made a Small Batch Banana—
Honestly, I could talk all day about baking. My husband does the cooking... but I do (almost) all the baking in the house, and I love it.
And it makes the house smell so nice.
Weekend with Merit & Merit Badges
Dec. 15th, 2016 10:34 amI just snaked a kitchen drain, outside, in the snow, after opening a manhole cover. While baking bread. Where's my merit badge?
— Lyn Thorne-Alder (@lynthornealder) December 11, 2016
Yep.
That was Sunday.
Our kitchen sink leads out - via at least 2, maybe 3 right turns - to a dry well (covered by, I shit you not, a Bell Telephone manhole cover (rather like this)), which means that when it clogs (which it does, on average, about once/year), it's easiest to snake it from the outside (less turns).
So there I was. In the snow. Snaking a drain.
There really ought to be merit badges for things like that.
"While baking bread" is a little disingenuous; the bread was rising at the time. My first time without a recipe, and I think the only real fail was that the molasses I used to sweeten it overwhelmed the amaranth I added in as a test flavor. It's a hearty, half-wheat-flour loaf with little amaranth crunchies, quite nice.
This was one of those weekends: haul firewood, wash dishes, snake the sink, bake some bread. T made a pressure-cooker (InstantPot) ham-hock soup with yellow lentils and black/white Urad Dal, which was super tasty with the bread. The house smelled of bread and soup all day Sunday, which is just about the most awesome way for the house to smell.
It's nice, sometimes, just hunkering down and staying inside - or, at least, at home. You come in, you stand in front of the fire for ten minutes, and you're all warm again.
And Merit - our feral cat, or at least the one who started that way - clearly agrees. Sometimes in the winter, you can see her look outside and remember what the outside was like when it snowed or rained. Then she curls up by the fire, too, everything in her body language saying It's good to be inside.
It's good to be inside. With the bread baking and the sink draining properly. It's that sort of winter.
*purrs*
German Potato Salad & tastes of home
Jun. 2nd, 2016 11:49 amGuys, I made German Potato Salad this weekend!
This is a ~thing~ for me, because GPS (always "GPS") is one of the major staples of family picnics in my natal family. My grandma made it, my mom makes it... I've never made it.
I made it with purple potatoes and jowl bacon, which did a bit to get my brain out of the "will this taste like home?" place, and I think it turned out pretty delicious. Not just like grandma's or Mom's... but still delicious.
I was a slacker and forgot to call Mom for the receipt - thus part of the problem with getting it to taste right - so I used this recipe http://www.foodiecrush.com/german-potato-salad/ - and added chives, because this time of year we have loads and loads of chives and not much else.
It didn't taste quite like home, but it tasted reminiscent of home, which, I think, is pretty darn good for a first try.
This is a ~thing~ for me, because GPS (always "GPS") is one of the major staples of family picnics in my natal family. My grandma made it, my mom makes it... I've never made it.
I made it with purple potatoes and jowl bacon, which did a bit to get my brain out of the "will this taste like home?" place, and I think it turned out pretty delicious. Not just like grandma's or Mom's... but still delicious.
I was a slacker and forgot to call Mom for the receipt - thus part of the problem with getting it to taste right - so I used this recipe http://www.foodiecrush.com/german-potato-salad/ - and added chives, because this time of year we have loads and loads of chives and not much else.
It didn't taste quite like home, but it tasted reminiscent of home, which, I think, is pretty darn good for a first try.
Productivity Today!
Sep. 27th, 2015 05:32 pmToday, so far, I/we (T & I) have:
* Pulled the chest freezer out from the garage, thawed it, and cleaned up the exploded apple goo from the bottom (Cider jugs have a variable amount of headspace. Sometimes it's not enough.)
* Run a batch of tiny apples from the Spare Trees through the squeezo set up on the mixer (T. chopped 'em and put 'em to boil a couple days ago)
* Boiled down the last of the pico de gallo from the company picnic into a passable tomato sauce & froze that
* Picked more tiny apples
(* took a nap)
(* Had a very tasty fried egg & jowl bacon w/ pico de gallo & chives for breakfast and very nice not-at-all-traditional latkes w/ more chives and sour cream for lunch)
* cut new supports for the mailbox front out of plastic wood
* Made a sour cream apple coffee cake (it's currently in the oven) (this recipe) with sour cream from the company picnic
(The company picnic was catered by Moe's. Next up are fried cinnamon-and-sugar tortilla chips...)
* Wrote an Aunt Family Piece forkelkyag/Patreon & created a Canva picture for it, though it's not my favorite design.
Next up:
* Pick more apples, take a walk, write the last kitty Patreon piece for the month, do some Day Job, maybe do some Edally & This Other Project Thing writing. Have dinner, hang out with husband, pet cats.
* Clean up the kitchen, put the freezer back in the barn
* Pulled the chest freezer out from the garage, thawed it, and cleaned up the exploded apple goo from the bottom (Cider jugs have a variable amount of headspace. Sometimes it's not enough.)
* Run a batch of tiny apples from the Spare Trees through the squeezo set up on the mixer (T. chopped 'em and put 'em to boil a couple days ago)
* Boiled down the last of the pico de gallo from the company picnic into a passable tomato sauce & froze that
* Picked more tiny apples
(* took a nap)
(* Had a very tasty fried egg & jowl bacon w/ pico de gallo & chives for breakfast and very nice not-at-all-traditional latkes w/ more chives and sour cream for lunch)
* cut new supports for the mailbox front out of plastic wood
* Made a sour cream apple coffee cake (it's currently in the oven) (this recipe) with sour cream from the company picnic
(The company picnic was catered by Moe's. Next up are fried cinnamon-and-sugar tortilla chips...)
* Wrote an Aunt Family Piece for
kelkyag/Patreon & created a Canva picture for it, though it's not my favorite design.Next up:
* Pick more apples, take a walk, write the last kitty Patreon piece for the month, do some Day Job, maybe do some Edally & This Other Project Thing writing. Have dinner, hang out with husband, pet cats.
* Clean up the kitchen, put the freezer back in the barn
Trying out new recipes
Mar. 19th, 2015 08:35 amYesterday, we had Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze for dinner - because we had tofu that needed eating and brussels sprouts in the fridge, so I googled "Tofu & brussels sprouts." There's a surprising number of options!
It was tasty! We cut the soy sauce by half, but that was about the only change we made. Filling, too - a good balance of protein, fat, and vegetation. And the sauce wasn't as sweet as you might think. If we do it again, we may cut the soy sauce down more & use molasses instead of honey.
On St. Pat's day, for dessert, spousal unit said "potato cookies."
Okay. We can do potato cookies. I've been wanting to experiment with potato flour/potato starch more anyway, because it's Reiassan's primary starch.
After some googling, we made Uppåkra, which aren't at ALL Irish, but we did dye them green. Tasty recipe - I 1/4'd it, and it made 6 cookies. I added 1/4 tsp salt, because we never have salted butter in the house, and rather than rolling them, scooped-and-flattened. They taste a bit like shortbread cookies and a bit like sugar cookies. But I think they need more flavoring.
All in all, a good experimental week.
It was tasty! We cut the soy sauce by half, but that was about the only change we made. Filling, too - a good balance of protein, fat, and vegetation. And the sauce wasn't as sweet as you might think. If we do it again, we may cut the soy sauce down more & use molasses instead of honey.
On St. Pat's day, for dessert, spousal unit said "potato cookies."
Okay. We can do potato cookies. I've been wanting to experiment with potato flour/potato starch more anyway, because it's Reiassan's primary starch.
After some googling, we made Uppåkra, which aren't at ALL Irish, but we did dye them green. Tasty recipe - I 1/4'd it, and it made 6 cookies. I added 1/4 tsp salt, because we never have salted butter in the house, and rather than rolling them, scooped-and-flattened. They taste a bit like shortbread cookies and a bit like sugar cookies. But I think they need more flavoring.
All in all, a good experimental week.
Today's Bread...
Feb. 22nd, 2015 12:58 pm...is Cook's Country Anadama bread, a molasses-and-cornmeal yeasted wheat flour bread. It'll also be next week's bread, because someone forgot to half the recipe before she got started <.<
I like Anadama bread not just because I looooove molasses, but the story is fun, too:
An apocryphal story told about the origin of the bread goes like this: Every day a local worker would find cornmeal mush in his tin lunch pail, despite asking his wife for an occasional piece of bread. One day, because of weather or other circumstances, he came home just prior to lunch time. His wife, Anna, was out. He sat down and opened his lunch box to find the usual cornmeal mush. He sighed and said, "Anna, damn her," as he resolutely reached for the flour, molasses and yeast which he added to the cornmeal mush. His resulting bread became a local favorite.
It also reminds me of the dog in the Wrinkle in Time series, Ananda (see here), which I just learned "was one of the principal disciples and a devout attendant of the Buddha."
Well. I do find making bread to be calming, a good place for thoughts, and enriching, as well as tasty.
I like Anadama bread not just because I looooove molasses, but the story is fun, too:
An apocryphal story told about the origin of the bread goes like this: Every day a local worker would find cornmeal mush in his tin lunch pail, despite asking his wife for an occasional piece of bread. One day, because of weather or other circumstances, he came home just prior to lunch time. His wife, Anna, was out. He sat down and opened his lunch box to find the usual cornmeal mush. He sighed and said, "Anna, damn her," as he resolutely reached for the flour, molasses and yeast which he added to the cornmeal mush. His resulting bread became a local favorite.
It also reminds me of the dog in the Wrinkle in Time series, Ananda (see here), which I just learned "was one of the principal disciples and a devout attendant of the Buddha."
Well. I do find making bread to be calming, a good place for thoughts, and enriching, as well as tasty.
The Meme
Today's prompt is fromlilfluff: Comfort foods
Mmm Comfort food.
I'm one of those people that has to not work to eat all their feelings... and I also tend to want to feed everyone else. "You're sad? Here, have food. Angry? Food. Happy? Celebratory food!"
But when I really need comforting... when I'm sick, it's broff (broth) if I'm really sick, or chicken soup if I'm just a bit sick.
I like this risotto that T. cooks, too - it's got just a bit too much cheese in it, and sweet onions, and it's creamy and starchy. If I'm feeling ambitious, it's mac n' cheese, although cauliflower and cheese works okay with the thick cheese sauce we use.
I mean... really, anything familiar is going to be good. Sometimes the comfort food I want is enchiladas Thorne, made with rice & lentils and taco sauce. Sometimes it's pizza, bought from the take-out place down the street. And sometimes it's chocolate chip cookies, with the recipe I've got memorized. It's mostly starches, really. I like starches when I want comfort food. <.< Starches and fat.
And then there was that once, when I was feeling lousy, when I found the recipe my mom used when I was sick - vanilla custard - and made it myself. 'Cause as much as I like being taken care of, I'm a grown-up now, and sometimes you just gotta make your own comfort.
What about you? What's your favorite comfort food?
Today's prompt is from
lilfluff: Comfort foodsMmm Comfort food.
I'm one of those people that has to not work to eat all their feelings... and I also tend to want to feed everyone else. "You're sad? Here, have food. Angry? Food. Happy? Celebratory food!"
But when I really need comforting... when I'm sick, it's broff (broth) if I'm really sick, or chicken soup if I'm just a bit sick.
I like this risotto that T. cooks, too - it's got just a bit too much cheese in it, and sweet onions, and it's creamy and starchy. If I'm feeling ambitious, it's mac n' cheese, although cauliflower and cheese works okay with the thick cheese sauce we use.
I mean... really, anything familiar is going to be good. Sometimes the comfort food I want is enchiladas Thorne, made with rice & lentils and taco sauce. Sometimes it's pizza, bought from the take-out place down the street. And sometimes it's chocolate chip cookies, with the recipe I've got memorized. It's mostly starches, really. I like starches when I want comfort food. <.< Starches and fat.
And then there was that once, when I was feeling lousy, when I found the recipe my mom used when I was sick - vanilla custard - and made it myself. 'Cause as much as I like being taken care of, I'm a grown-up now, and sometimes you just gotta make your own comfort.
What about you? What's your favorite comfort food?
We've been watching Alton Brown on TV for years. We watched Good Eats nigh-on religiously, watched Next Iron Chef when there was nothing else Alton-y to watch, and watch and love Cutthroat kitchen.
We're the sort of people that brine our turkey every year; I make biscuits by Alton's recipe for our soup and we do own two of Alton's cookbooks. I think it's fair to say we're fans.
So when the live show was coming to Hershey, PA, well... that's only four hours away. We've driven three and a half hours to Albany three times between September and October (there was a wedding); we can drive to Hershey.
T and I don't take many vacations. We used to do conventions with the Camarilla™, back when we belonged to said world-wide live-action Roleplaying game, and we did Dragon*Con once - in neither case did we pick the hotel. We've turned weddings into vacations for ourselves - again, we didn't pick the hotel. I think this may be the first time we've chosen the hotel... ever.
Ahem. Alton Brown.
The show was awesome. I hadn't done a lot of research about it, so I didn't go in expecting anything in particular - but it was everything I could have wanted. He ranted about food, he did wild food tricks, he sang. It was two hours of pure Alton.
My only sad point? He took audience questions via twitter w/ selfie. Awesome... except for the 1% of us (me) that came sans smart phone.
But all in all - awesome show. I don't think we learned anything about cooking, but we had a lot of fun. (Also, in his song about EZ Bake ovens, I got to examine how lucky we are to live in a sub-sub-culture where the fact that my husband does 9/10 of the cooking is entirely acceptable.)
Back to the hotel. So, I was a little hesitant about staying in a Howard Johnson (hotel snob), but it was the only one on the main drag that was a) well-reviewed and b) had a king-sized bed. So.
Turns out, it has a phenomenal restaurant underneath, and an absolutely tasty brunch place right next door. So not only did we get to listen to our favorite TV-food-personality, we got to eat delicious food, too!
All in all, a very good vacation, & back home in time to feed the kitties.
We're the sort of people that brine our turkey every year; I make biscuits by Alton's recipe for our soup and we do own two of Alton's cookbooks. I think it's fair to say we're fans.
So when the live show was coming to Hershey, PA, well... that's only four hours away. We've driven three and a half hours to Albany three times between September and October (there was a wedding); we can drive to Hershey.
T and I don't take many vacations. We used to do conventions with the Camarilla™, back when we belonged to said world-wide live-action Roleplaying game, and we did Dragon*Con once - in neither case did we pick the hotel. We've turned weddings into vacations for ourselves - again, we didn't pick the hotel. I think this may be the first time we've chosen the hotel... ever.
Ahem. Alton Brown.
The show was awesome. I hadn't done a lot of research about it, so I didn't go in expecting anything in particular - but it was everything I could have wanted. He ranted about food, he did wild food tricks, he sang. It was two hours of pure Alton.
My only sad point? He took audience questions via twitter w/ selfie. Awesome... except for the 1% of us (me) that came sans smart phone.
But all in all - awesome show. I don't think we learned anything about cooking, but we had a lot of fun. (Also, in his song about EZ Bake ovens, I got to examine how lucky we are to live in a sub-sub-culture where the fact that my husband does 9/10 of the cooking is entirely acceptable.)
Back to the hotel. So, I was a little hesitant about staying in a Howard Johnson (hotel snob), but it was the only one on the main drag that was a) well-reviewed and b) had a king-sized bed. So.
Turns out, it has a phenomenal restaurant underneath, and an absolutely tasty brunch place right next door. So not only did we get to listen to our favorite TV-food-personality, we got to eat delicious food, too!
All in all, a very good vacation, & back home in time to feed the kitties.
Adventures in Cooking
Oct. 8th, 2014 01:13 pmYesterday, I learned:
That porchetta is a food item (Wikipedia says it is "a savoury, fatty, and moist boneless pork roast of Italian culinary tradition"). It is also a food item that our local grocery store sells.
That pancetta is a food item. (Wikipedia says that is is "is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices").
That my husband's handwriting can make pancetta look exactly like porcetta (it's that a-n) and that I should really check the list in the evening, before I go to the grocery store at 8:30 a.m.
That the recipe I want to make later this week calls for pancetta, not porchetta.
And that porchetta is very tasty, and very different from pancetta.
Time to hit the local butcher's!
That porchetta is a food item (Wikipedia says it is "a savoury, fatty, and moist boneless pork roast of Italian culinary tradition"). It is also a food item that our local grocery store sells.
That pancetta is a food item. (Wikipedia says that is is "is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices").
That my husband's handwriting can make pancetta look exactly like porcetta (it's that a-n) and that I should really check the list in the evening, before I go to the grocery store at 8:30 a.m.
That the recipe I want to make later this week calls for pancetta, not porchetta.
And that porchetta is very tasty, and very different from pancetta.
Time to hit the local butcher's!
Tomato Season!
Aug. 20th, 2014 01:15 pmThis is my favorite time of year for garden-eating, because I get to eat Tomato Everything.
Fresh Tomatoes on Pizza.
Grilled Cheese & Tomato Sammiches.
And homemade Tomato Soup.
We made this the other day - it's one of my favorite non-recipes.
More or less: cook a hot sausage (we used chorizo) in a deepish pan. Once it's rendered some fat and is cooked, pull out the sausage and put it aside. Toss in two onions and plenty of garlic, chopped roughly. Cook until tender, then add a bunch of fresh tomatoes.
Add some fluid - usually water - and maybe a bit of bouillon - or just stock, but we have bouillon around, not stock, so.
Let cook until the tomatoes are stewy and the soup is red all the way through. Add the sausage back in, and add fish sauce & molasses to round out the flavor.
Stir a little cream in at the table & enjoy.
Aah, summer.
(bonus? It's so cold this summer, we can actually enjoy soup).
Fresh Tomatoes on Pizza.
Grilled Cheese & Tomato Sammiches.
And homemade Tomato Soup.
We made this the other day - it's one of my favorite non-recipes.
More or less: cook a hot sausage (we used chorizo) in a deepish pan. Once it's rendered some fat and is cooked, pull out the sausage and put it aside. Toss in two onions and plenty of garlic, chopped roughly. Cook until tender, then add a bunch of fresh tomatoes.
Add some fluid - usually water - and maybe a bit of bouillon - or just stock, but we have bouillon around, not stock, so.
Let cook until the tomatoes are stewy and the soup is red all the way through. Add the sausage back in, and add fish sauce & molasses to round out the flavor.
Stir a little cream in at the table & enjoy.
Aah, summer.
(bonus? It's so cold this summer, we can actually enjoy soup).
Here in Spain We Just Call That Rice.
Aug. 13th, 2014 01:27 pmHomer: Can you let me out of the boat?
Brazilian Kidnapper: What for?
Homer: [Whining]I have to go do a piss.
Brazilian Kidnapper: [Annoyed] Again?
Homer: I'm sorry, I have a bladder the size of a Brazil nut.
Brazilian Kidnapper: We just call them nuts here.
Simpsons, Season 13: Blame it on Lisa
We made Spanish Rice Monday for dinner - we are on the great Clean Out The Freezer quest, and the first thing to come to T's hand was ground beef. We have peppers, bell & hot, ripening in the garden, and I've been in a rice mood.
Thus: Spanish rice. It's one of those dishes, like stir-fry, that you don't need a recipe for, but I looked it up just for fun (our version involves white long-grain rice, tomatoes, the last of a jar of salsa, the aforementioned ground beef, onions, the white ends of some bok choy, and a strange variety of spices that included Tabasco and Garam Masala)
I got a kick out of the Wikipedia article:
"...here in Mexico we just call that rice."
~
I got all the way through this & then realized that my quote might make it sound like I don't know the difference between Spain, Mexico, and (Portuguese-speaking) Brazil. Not the case! We're a Simpsons-joke household, and that one comes up even in totally inaccurate situations ("...here in France we just call that toast.")
Brazilian Kidnapper: What for?
Homer: [Whining]I have to go do a piss.
Brazilian Kidnapper: [Annoyed] Again?
Homer: I'm sorry, I have a bladder the size of a Brazil nut.
Brazilian Kidnapper: We just call them nuts here.
Simpsons, Season 13: Blame it on Lisa
We made Spanish Rice Monday for dinner - we are on the great Clean Out The Freezer quest, and the first thing to come to T's hand was ground beef. We have peppers, bell & hot, ripening in the garden, and I've been in a rice mood.
Thus: Spanish rice. It's one of those dishes, like stir-fry, that you don't need a recipe for, but I looked it up just for fun (our version involves white long-grain rice, tomatoes, the last of a jar of salsa, the aforementioned ground beef, onions, the white ends of some bok choy, and a strange variety of spices that included Tabasco and Garam Masala)
I got a kick out of the Wikipedia article:
Etymology
Although called "Spanish rice", this dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts, and its use probably stems from the fact that the Spanish language is spoken in Mexico; the dish is usually simply referred to as arroz ("rice") in Mexico.
"...here in Mexico we just call that rice."
~
I got all the way through this & then realized that my quote might make it sound like I don't know the difference between Spain, Mexico, and (Portuguese-speaking) Brazil. Not the case! We're a Simpsons-joke household, and that one comes up even in totally inaccurate situations ("...here in France we just call that toast.")
Dinner Sunday was shrimp alfredo with pan-roasted asparagus on the side:
Asparagus and tomato from a local farmstand
Shrimp from the restaurant supply store
Pasta from the Bulk Store
Spices bought online
Alfredo and Parmesan from BJ's Club
Wine from Six Mile Creek Vineyards, bought during the Cayuga Wine & Herb trail last weekend
And then a pecan quickbread from the same place we bought the tomato & asparagus for dessert (with cream cheese from BJ's.) Just needed something from Wegmans to fill out our normal shopping. ;-)
Asparagus and tomato from a local farmstand
Shrimp from the restaurant supply store
Pasta from the Bulk Store
Spices bought online
Alfredo and Parmesan from BJ's Club
Wine from Six Mile Creek Vineyards, bought during the Cayuga Wine & Herb trail last weekend
And then a pecan quickbread from the same place we bought the tomato & asparagus for dessert (with cream cheese from BJ's.) Just needed something from Wegmans to fill out our normal shopping. ;-)
How to Stock Your Disaster Pantry (link)
Apr. 19th, 2013 03:06 pmHow to Stock Your Disaster Pantry.
While I can't vouch for the validity of everything said here (And their shelves suspiciously tidy), it is an interesting little article.
"Disaster," of course can mean "losing your job" or "two-day snowstorm in April" as well as hurricanes, tornadoes, and week-long blizzards. Also can mean "sick and don't feel like leaving to buy food."
While I can't vouch for the validity of everything said here (And their shelves suspiciously tidy), it is an interesting little article.
"Disaster," of course can mean "losing your job" or "two-day snowstorm in April" as well as hurricanes, tornadoes, and week-long blizzards. Also can mean "sick and don't feel like leaving to buy food."
Tasty Tuesday: Butternut Soup
Apr. 16th, 2013 10:49 amOne of our favorite fall standbys is turning into a spring standby, as we froze something like 20 pounds of squash last autumn.
Butternut Soup
2 pounds butternut squash, peeled and cubed
2 apples, peeled and cubed
1 large onion, chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
Milk or cream
Read more at: http://www.foodnetwork.com/recipes/butternut-soup-recipe/index.html?oc=linkback
This is one of the simpler recipes we've found, but it really works. I generally use about 3 pounds of squash, and two large vidalia onions. We sub out the vegetable stock with chicken stock (unless we're cooking for vegans) and drizzle with half-and-half or fat-free half-and-half at the table.
Served with homemade naan or rolls, this is delicious, filling, and amazingly low-calorie.
Butternut Soup
2 pounds butternut squash, peeled and cubed
2 apples, peeled and cubed
1 large onion, chopped
3 tablespoons butter
1 teaspoon ground ginger
1/2 cup apple cider
2 cups vegetable stock
Milk or cream
Read more at: http://www.foodnetwork.com/recipes/butternut-soup-recipe/index.html?oc=linkback
This is one of the simpler recipes we've found, but it really works. I generally use about 3 pounds of squash, and two large vidalia onions. We sub out the vegetable stock with chicken stock (unless we're cooking for vegans) and drizzle with half-and-half or fat-free half-and-half at the table.
Served with homemade naan or rolls, this is delicious, filling, and amazingly low-calorie.
Tasty (Wednesday): Babka for Easter
Apr. 3rd, 2013 09:49 amFor Easter Sunday, as a change from the Incredible Simple Cake we made for St. Patty's Day, we made a "traditional bread" that involved milk, eggs, leavening, sugar, and rum (as well as fruit and the normal ingredients)
Spousal Unit comes from a Polish family, and since I have almost no ethnic tradition of my own (When asked to write a poem about my roots in high school, I wrote "I bury me feet deep/in mud-deep soil/I walk barefoot through the land/my ancestors farmed..." Ethnicity? Farmer), I tend to borrow his.
So when this recipe - Polish Babka - popped up in my inbox, we just had to try it.
Wow.
Warning: we ate the entire thing. In one sitting. Um. There's two of us.
Wow.
Notes: The candied fruit really added nothing, which is sad, because Rion and I quested for it. We'd double or treble the raisins next time & skip the fruit. And it really does need a full day to soak, and a heavier rum sauce (I added a 1/4 cup of dark rum, what's this tablespoon crap?).
But really, wow.
Spousal Unit comes from a Polish family, and since I have almost no ethnic tradition of my own (When asked to write a poem about my roots in high school, I wrote "I bury me feet deep/in mud-deep soil/I walk barefoot through the land/my ancestors farmed..." Ethnicity? Farmer), I tend to borrow his.
So when this recipe - Polish Babka - popped up in my inbox, we just had to try it.
Wow.
Warning: we ate the entire thing. In one sitting. Um. There's two of us.
Wow.
Notes: The candied fruit really added nothing, which is sad, because Rion and I quested for it. We'd double or treble the raisins next time & skip the fruit. And it really does need a full day to soak, and a heavier rum sauce (I added a 1/4 cup of dark rum, what's this tablespoon crap?).
But really, wow.
Tasty Tuesday: Baked Apple Steel-Cut Oats
Feb. 5th, 2013 07:26 pmOn weekends when we're feeling like taking the time, we like to eat steel cut oats. They're chewier and earthier tasting than rolled oats, but they can be very time-consuming (and really irritating to do in the microwave. Boil-overs everywhere!)
This is one of our go-to recipes, modified from The Kitchn's Baked Pumpkin Steel-Cut Oats.
The recipe claims to serve 4 to 6. This is a heavy breakfast for 3 to 4 for us.
1 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1 cup unsweetened applesauce or apple butter
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon allspice
(we use fresh ground spices for all but the ginger)
4 cups warm water
(Sometimes I use apple cider for part of it, or I put in 1/4c powdered milk.)
1/2 teaspoon salt
Pre-heat oven to 375F
Use an oven-safe pot on the stovetop on medium to medium-high.
Melt half the butter.
Add the oats, and toast them, stirring frequently, until they change color and smell toasty.
Move the oats to one side of the pan. Melt the second half of the butter, then add the applesauce and cook until it starts to stick to the bottom.
Add spices and water/milk/cider, and stir until everything is combined. Lid your pan, and put it in the oven.
Cook for 35 minutes. Let sit on the stove for approx. 5 minutes to thicken and cool to edibility.
Garnish with chopped walnuts, if you wish, drizzle on a bit of milk, and sweeten to taste. It doesn't take much!
And now you, too, can enjoy a Thorne Family Saturday morning!
This is one of our go-to recipes, modified from The Kitchn's Baked Pumpkin Steel-Cut Oats.
The recipe claims to serve 4 to 6. This is a heavy breakfast for 3 to 4 for us.
1 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1 cup unsweetened applesauce or apple butter
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon allspice
(we use fresh ground spices for all but the ginger)
4 cups warm water
(Sometimes I use apple cider for part of it, or I put in 1/4c powdered milk.)
1/2 teaspoon salt
Pre-heat oven to 375F
Use an oven-safe pot on the stovetop on medium to medium-high.
Melt half the butter.
Add the oats, and toast them, stirring frequently, until they change color and smell toasty.
Move the oats to one side of the pan. Melt the second half of the butter, then add the applesauce and cook until it starts to stick to the bottom.
Add spices and water/milk/cider, and stir until everything is combined. Lid your pan, and put it in the oven.
Cook for 35 minutes. Let sit on the stove for approx. 5 minutes to thicken and cool to edibility.
Garnish with chopped walnuts, if you wish, drizzle on a bit of milk, and sweeten to taste. It doesn't take much!
And now you, too, can enjoy a Thorne Family Saturday morning!
Thursday it's Summer
May. 3rd, 2012 10:55 amThe sun is out! My sandals are on! The weather is beautiful again! Summer must be here.. .*knock on wood*
I've been sanding away on the dresser, and hope to have it ready to paint by the weekend. I'm ridiculously happy about this. *bounce bounce*
Dinner tonight will be chicken soup - stage 2 in our 3-stage leftovers meal: Rotisserie Chicken --> chicken noodle soup --> risotto. Mmmm tasty. :-)
Really, that's about it going on in my life right now. I'm trying to stay back on the Weight Watchers Wagon, to start peeling off the rest of the weight before my cousin's October wedding. And, of course, I'm writing.
Home-redo projects I like:
Floating Wall Display Shelf I might need one of these in my study someday.
Chair transformations - I've been contemplating doing something like this (get 4 mismatched chairs & paint & upholster them to match) - but that's far down the line.
Also? been knitting like mad.
I've been sanding away on the dresser, and hope to have it ready to paint by the weekend. I'm ridiculously happy about this. *bounce bounce*
Dinner tonight will be chicken soup - stage 2 in our 3-stage leftovers meal: Rotisserie Chicken --> chicken noodle soup --> risotto. Mmmm tasty. :-)
Really, that's about it going on in my life right now. I'm trying to stay back on the Weight Watchers Wagon, to start peeling off the rest of the weight before my cousin's October wedding. And, of course, I'm writing.
Home-redo projects I like:
Floating Wall Display Shelf I might need one of these in my study someday.
Chair transformations - I've been contemplating doing something like this (get 4 mismatched chairs & paint & upholster them to match) - but that's far down the line.
Also? been knitting like mad.
Today, I spent several hours or so sanding down my old dresser - and by old, I mean I'm pretty sure my Mom got it at a garage sale when I was 6 or so, so it's been in our family for 30 years, more if I'm right about the garage sale.
( Read more... )
( Read more... )
Experimental Enchiladas
Jan. 10th, 2012 04:41 pmYesterday's dinner was a chicken soup (from thigh bones & left over rotisserie chicken), heavy in the rice & beans.
Today's dinner is going to be leftover-soup-with-tomato-and-TVP enchiladas.
I'll let you know how that works out!
Today's dinner is going to be leftover-soup-with-tomato-and-TVP enchiladas.
I'll let you know how that works out!
Monday, time-confused
Nov. 7th, 2011 09:25 amThe Daylight Savings Time Fall back thing seems to have confused my internal clock as much as the cat.("It's early. Or late. Or something, and I'm hungry. Feed me?"). I woke up late today and was nearly late to work... but now am Very Awake.
It was a good weekend. We acquired cheap butternut squash and tasty apple cider, made steel-cut oats with pureed butternut, and I wrote a lot of words, most of them on my nano.
I have left to do: 2 long pieces for Rix, 1 short piece for Ysabet, a setting-piece or something for the comments perk (Still don't know what to do about that; the story with the most comments isn't really *in* a setting) and the extension piece, which looks to be "Rule 2." Somehow, I don't think this is all getting done before Saturday's Giraffe Call.
~
If you have things you like for the Winter Holiday, it's getting to time to post a wish list or lodge a request for baked goodies.
~
meeks has posted an update to Teddy's Travels (and on LJ).
Andysabetwordsmith has posted Opening the Gate, from September's mid-month donor prompt session, based in part on my prompt.
It was a good weekend. We acquired cheap butternut squash and tasty apple cider, made steel-cut oats with pureed butternut, and I wrote a lot of words, most of them on my nano.
I have left to do: 2 long pieces for Rix, 1 short piece for Ysabet, a setting-piece or something for the comments perk (Still don't know what to do about that; the story with the most comments isn't really *in* a setting) and the extension piece, which looks to be "Rule 2." Somehow, I don't think this is all getting done before Saturday's Giraffe Call.
~
If you have things you like for the Winter Holiday, it's getting to time to post a wish list or lodge a request for baked goodies.
~
meeks has posted an update to Teddy's Travels (and on LJ).And
ysabetwordsmith has posted Opening the Gate, from September's mid-month donor prompt session, based in part on my prompt.Sunday, Sunday, Sunday!
Nov. 6th, 2011 12:04 pmNot a lot to share lately; life has sort of focused down to apples and nano.
On the former, I have ~9 quarts of something like applesauce ready to can (I really need a second big pot, as the big pot is soaking off burnt apple bits before I can boil the cans), another 2-3 quarts of apple butter ready to go, and boxes of apples everywhere.
We went out to our favorite cider mill yesterday for some more cider and two big butternut squash, cooked one up last night (peel, slice into bits, microwave for 10 minutes, and then roast for a couple to get some caramelization (and if you're not pan-roasting the seeds, you're missing the best part)) and this morning we made Steel Cut Oats with 'Pumpkin' for breakfast. Om nom.
Nano's doing decently, though we'll see how I do when we get to the Giraffe Call.
Speaking of that - next Saturday, with a theme of "Family."
Beginning to ponder Winter Holiday gifts.
On the former, I have ~9 quarts of something like applesauce ready to can (I really need a second big pot, as the big pot is soaking off burnt apple bits before I can boil the cans), another 2-3 quarts of apple butter ready to go, and boxes of apples everywhere.
We went out to our favorite cider mill yesterday for some more cider and two big butternut squash, cooked one up last night (peel, slice into bits, microwave for 10 minutes, and then roast for a couple to get some caramelization (and if you're not pan-roasting the seeds, you're missing the best part)) and this morning we made Steel Cut Oats with 'Pumpkin' for breakfast. Om nom.
Nano's doing decently, though we'll see how I do when we get to the Giraffe Call.
Speaking of that - next Saturday, with a theme of "Family."
Beginning to ponder Winter Holiday gifts.
Monday, Hallowe'en, almost Nano
Oct. 31st, 2011 08:56 amWoo! This weekend, we picked more apples (the cold snap had not hurt those still on the tree, thankfully, so we managed to get another 2 buckets and 2 boxes worth).
(I need a bushel basket to have a decent idea how many apples we have!)
We also made applesauce and began apple butter, made and devoured apple cake, raked leaves (peh) and planted crocuses.
I found a computer-based post-it-noted system and started making notes for my nano novella (yeah, started. I'm not that good at this).
Aaand... that's about it.
Oh! check out this!![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
rix_scaedu painted the Primordial card from Heirlooms & Old Lace :-)
(I need a bushel basket to have a decent idea how many apples we have!)
We also made applesauce and began apple butter, made and devoured apple cake, raked leaves (peh) and planted crocuses.
I found a computer-based post-it-noted system and started making notes for my nano novella (yeah, started. I'm not that good at this).
Aaand... that's about it.
Oh! check out this!
rix_scaedu painted the Primordial card from Heirlooms & Old Lace :-)Monday on a Tuesday
Oct. 25th, 2011 12:52 pmWonderful weekend visiting friends, just now getting back into the swing of things.
Applesauce successfully canned. Freezing apples tonight or tomorrow.
Planning on doing Nanowrimo in a not-killing-myself sort of way (i.e., working on the story as my main but not sole project through November and December) - the first Autumn story ever.
~
Giraffe Call:
Updated the linkback incentive (LJ).
Working through to third prompts; if you haven't left a second or third prompt, you have 'till I get to the bottom of the list again to do so. Then I move on to sponsored prompts/continuations.
DreamWidth - call for prompts here
LiveJournal - call for prompts here
~
Others:
ellenmillion is doing another free abstracts call for prompts today:
free prompted abstracts are now open!
http://www.ellenmilliongraphics.com/abstracts2.php
This is a fundraiser for EMG-Zine, which is in danger of being canceled after the June 2012 issue. Free prompts are open during today's window.
This is an awesome Begariad (Eddings) fanfic byrecessional
kajones has posted a prompt call. The theme is Halloween, Samhain, Diwali, and Fireworks Night
Applesauce successfully canned. Freezing apples tonight or tomorrow.
Planning on doing Nanowrimo in a not-killing-myself sort of way (i.e., working on the story as my main but not sole project through November and December) - the first Autumn story ever.
~
Giraffe Call:
Updated the linkback incentive (LJ).
Working through to third prompts; if you haven't left a second or third prompt, you have 'till I get to the bottom of the list again to do so. Then I move on to sponsored prompts/continuations.
DreamWidth - call for prompts here
LiveJournal - call for prompts here
~
Others:
ellenmillion is doing another free abstracts call for prompts today:free prompted abstracts are now open!
http://www.ellenmilliongraphics.com/abstracts2.php
This is a fundraiser for EMG-Zine, which is in danger of being canceled after the June 2012 issue. Free prompts are open during today's window.
This is an awesome Begariad (Eddings) fanfic by
recessionalkajones has posted a prompt call. The theme is Halloween, Samhain, Diwali, and Fireworks NightAlready Wednesday, avec les pommes
Oct. 19th, 2011 08:52 amYesterday, we made applesauce.
Monday, we made applesauce and apple cake.
Sunday, we made applesauce.
Saturday, we got lost on an Epic!Quest! for apple cider.
Tonight, we will make applesauce. And maybe can it.
(the makeshift canner (our giant pot and a steamer rack from the Chinese food store) will hold 8 quart jars. Our next-biggest pot will hold about 8 cups of applesauce. So batches.)
There hasn't been as much work on this house this week, but we got a Giant Order Of Stuff from Lowes yesterday (incl. the stuff for the closet, window molding, log rack supplies, door molding, drywall, insulation... and a chest freezer) so there will be Stuff to Do once again. Also, mudding and painting. This bedroom is taking a lot of mudding.
~~
Read The Kiss, fromysabetwordsmith's mid-month Monster House Fishbowl, from my prompt.
Read a short Addergoole fanfic, bycluudle!!
Read Ghost Story, byrix_scaedu
~
And someone is trying square foot gardening & Lasagna gardening together!
Monday, we made applesauce and apple cake.
Sunday, we made applesauce.
Saturday, we got lost on an Epic!Quest! for apple cider.
Tonight, we will make applesauce. And maybe can it.
(the makeshift canner (our giant pot and a steamer rack from the Chinese food store) will hold 8 quart jars. Our next-biggest pot will hold about 8 cups of applesauce. So batches.)
There hasn't been as much work on this house this week, but we got a Giant Order Of Stuff from Lowes yesterday (incl. the stuff for the closet, window molding, log rack supplies, door molding, drywall, insulation... and a chest freezer) so there will be Stuff to Do once again. Also, mudding and painting. This bedroom is taking a lot of mudding.
~~
Read The Kiss, from
ysabetwordsmith's mid-month Monster House Fishbowl, from my prompt. Read a short Addergoole fanfic, by
cluudle!!Read Ghost Story, by
rix_scaedu~
And someone is trying square foot gardening & Lasagna gardening together!
Thursday, with Soop
Oct. 13th, 2011 09:05 amYesterday represented a pretense at a break from apples - with butternut soup, our favorite go-to fall recipe (it has cider and apples in it ;-).
Last summer, our garden produced 13 giant butternuts, so we ate a lot of soup and a lot of pumpkin pudding (it's safe to assume anything that says "pumpkin" in our house is made with butternut; we've tried it with pumpkins and don't like it). This summer, we didn't have a garden (sadface) (moving), so we had to fake it with farmstands. Not as satisfying, but nearly as tasty.
~~~
jeriendhal is calling for hallowe'en prompts.
Andrix_scaedu wrote a story based on a typo of mine.
Last summer, our garden produced 13 giant butternuts, so we ate a lot of soup and a lot of pumpkin pudding (it's safe to assume anything that says "pumpkin" in our house is made with butternut; we've tried it with pumpkins and don't like it). This summer, we didn't have a garden (sadface) (moving), so we had to fake it with farmstands. Not as satisfying, but nearly as tasty.
~~~
jeriendhal is calling for hallowe'en prompts.And
rix_scaedu wrote a story based on a typo of mine.Sunday with apples
Oct. 9th, 2011 10:58 amYesterday, we had apple pie for dessert (Small Batch Baking) and apple-cinnamon-raisin oatmeal for breakfast.
Thursday we made Spiced Apple Cookies (delicious).
Wednesday we made Baked Apple Rice Pudding, which is absolutely delicious.
Tuesday, we made apple crisp.
Are you sensing a theme?
The property came with an apple tree, which hasn't been maintained in a while. It's putting out about a zillion apples (I'll be canning applesauce & apple butter), smallish tart apples. So far, we're really just putting a dent in the windfall fruit.
~~~
ysabetwordsmith has posted her Fishbowl Summary. I really love "Full Stop"; I also enjoy "Haunts of History", which she wrote to my prompt.
lilfluff has posted a sequel to Sweet Iced Tea, set in the Tir na Cali 'verse.
Andclare_dragonfly has added more to "Harvest Day", which she wrote from my prompt.
~~
Links!
Bamboo curtain door, via Wyst.
Ikea Hack+Wendy House... two things I've been googling a lot lately, together.
Thursday we made Spiced Apple Cookies (delicious).
Wednesday we made Baked Apple Rice Pudding, which is absolutely delicious.
Tuesday, we made apple crisp.
Are you sensing a theme?
The property came with an apple tree, which hasn't been maintained in a while. It's putting out about a zillion apples (I'll be canning applesauce & apple butter), smallish tart apples. So far, we're really just putting a dent in the windfall fruit.
~~~
ysabetwordsmith has posted her Fishbowl Summary. I really love "Full Stop"; I also enjoy "Haunts of History", which she wrote to my prompt.lilfluff has posted a sequel to Sweet Iced Tea, set in the Tir na Cali 'verse. And
clare_dragonfly has added more to "Harvest Day", which she wrote from my prompt. ~~
Links!
Bamboo curtain door, via Wyst.
Ikea Hack+Wendy House... two things I've been googling a lot lately, together.
I am full of chocolate, as T. messaged me that he would like some chocolate. He was very unclear on what sort, just having, it seemed, a vague craving, so I took a walk and bought chocolate mousse, mocha mousse, two chocolate cookies, and beer.
(The beer is not chocolate).
Today's home-buying adventure is "dry closing:" http://www.fhainfo.com/escrowclosing.htm
It is still unclear how this will delay the beginning of moving in. Or, rather, the beginning of cleaning-and-painting, which is what we plan on spending the weekend doing.
Today is the last day to fill out the donation perk poll: Dreamwidth or LJ. Tomorrow I will collate the results and begin writing! (right now "Spring Break" and "Three-Way" are tied).
meeks has done it again! She's updated Diapering Dragons (LJ). Check out that wall! More work on Rin is next...
Links of the day: an odd word... and an odder goat.
Vocab: ( Read more... )
(The beer is not chocolate).
Today's home-buying adventure is "dry closing:" http://www.fhainfo.com/escrowclosing.htm
It is still unclear how this will delay the beginning of moving in. Or, rather, the beginning of cleaning-and-painting, which is what we plan on spending the weekend doing.
Today is the last day to fill out the donation perk poll: Dreamwidth or LJ. Tomorrow I will collate the results and begin writing! (right now "Spring Break" and "Three-Way" are tied).
meeks has done it again! She's updated Diapering Dragons (LJ). Check out that wall! More work on Rin is next...Links of the day: an odd word... and an odder goat.
Vocab: ( Read more... )
Tuesday, With a Closing Date
Aug. 30th, 2011 07:33 pmHey, two dates is closer to a habit.
Important things:
* Irene left us a day of rain, that's it.
* The earthquake shook my work building, just enough to notice it.
Tonight's dinner was what's-in-the-cupboard: pasta with tomato-and-sardine sauce
http://www.amazon.com/Roland-Sardines-Tomato-Sauce-5-5-Ounce/dp/B000UZXSZE/ref=sr_1_17?s=grocery&ie=UTF8&qid=1314747354&sr=1-17
We have a closing date on The House! Thursday at 3 EST!
Funky links of the day: One murphy bed, two murphy beds, and Fitocracy, which turns out to be pretty cool.
And vocab:( Read more... )
Important things:
* Irene left us a day of rain, that's it.
* The earthquake shook my work building, just enough to notice it.
Tonight's dinner was what's-in-the-cupboard: pasta with tomato-and-sardine sauce
http://www.amazon.com/Roland-Sardines-Tomato-Sauce-5-5-Ounce/dp/B000UZXSZE/ref=sr_1_17?s=grocery&ie=UTF8&qid=1314747354&sr=1-17
We have a closing date on The House! Thursday at 3 EST!
Funky links of the day: One murphy bed, two murphy beds, and Fitocracy, which turns out to be pretty cool.
And vocab:( Read more... )
Monday, with a new habit
Aug. 29th, 2011 06:23 pmI like other people's daily posts; why not try one myself?
Yesterday, we made Oops Soup for dinner:
"Oops!" When buying peppers at an Asian market, don't assume the banana peppers are sweet (two mouthfuls of yogurt and a gulp of milk to stop the burning)
"Oops!" Also, remember WHICH Asian market has the rice you want (the stuff we got is strange, good, but not what we wanted)
"Oops!" (from last week): plan a lunch BEFORE the 2-hour hike - we had chicken carcass for broth.
It turned into something like Thai chili soup with leek, carrots, onions, and a chicken broth. Tasty, and HOT.
Still not king. Err, still no date on the house-closing.
Funky links of the day: hide-away house and Zoom Room, a new take on hideabed.
And back to vocab:( Read more... )
Yesterday, we made Oops Soup for dinner:
"Oops!" When buying peppers at an Asian market, don't assume the banana peppers are sweet (two mouthfuls of yogurt and a gulp of milk to stop the burning)
"Oops!" Also, remember WHICH Asian market has the rice you want (the stuff we got is strange, good, but not what we wanted)
"Oops!" (from last week): plan a lunch BEFORE the 2-hour hike - we had chicken carcass for broth.
It turned into something like Thai chili soup with leek, carrots, onions, and a chicken broth. Tasty, and HOT.
Still not king. Err, still no date on the house-closing.
Funky links of the day: hide-away house and Zoom Room, a new take on hideabed.
And back to vocab:( Read more... )
'Scuse the digression.
There's a farmstand on the corner where my lunch-walk passes by...
So yesterday I picked up a zuke, some fresh corn, and a pepper, and for dinner, we had tempura'd tilapia, zucchini, and yam, with fresh sweet corn on the side. Delicious!
This was a bit accidental - I picked up plain seltzer the other day, thinking that Alton Brown's pancake recipe called for it. (It doesn't. His waffle recipe is still delicious). After some searching we determined that it was his tempura recipe... so we made tempura. A nice accident.
There's a farmstand on the corner where my lunch-walk passes by...
So yesterday I picked up a zuke, some fresh corn, and a pepper, and for dinner, we had tempura'd tilapia, zucchini, and yam, with fresh sweet corn on the side. Delicious!
This was a bit accidental - I picked up plain seltzer the other day, thinking that Alton Brown's pancake recipe called for it. (It doesn't. His waffle recipe is still delicious). After some searching we determined that it was his tempura recipe... so we made tempura. A nice accident.
