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I just thought, "Oh, bloody hell - next time, I'm grinding my own beef."

And then I thought, "Oh, bloody hell - is that the first time I thought "grinding" instead of "mincing"? Without even thinking about it?"

Apparently, I am now thinking in foreign.

But I'm still pissed off about the beef. It's so finely ground, it has no texture at all. It hath caused me to mince my teeth.*

In previous news, I caused m'wife to eat zucchini for lunch, against her common practice. I may not have told her until it was too late, that this was a zucchini frittata I had set before her. I liked it, though. And she said she did too. (Hint, to the similarly afflicted: grate the zucchini/courgette/marrow/summer squash/whatever. Salt it and let the juices run off for an hour. Fry it with an onion. Then mix into eggs and cheese and so forth, and bake for twenty minutes. Om nom nom, and no one will ever know unless you tell them.)

*Heh. D'you see what I did there?
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Bless me, internets, for I have skimped; it has been two days since my last KD entry. I neglected entirely to tell you about feeding the yogis on Monday night, how I made saag gosht without the saag and actually probably not gosht either because not lamb, and how I had to make another curry because of apricots, and...

Let me try this-all in another order.

Jeannie brought me apricots. I was going to make an apricot cake, only I lacked ground almonds which they call almond flour over here, and there was none in the store, and I probably couldn't be bothered to grind my own because I have done that and it's a pain. So then I had apricots loose in my head as I mulched around the store; but I had already picked up beef for dinner, so it was too late to go the lamb-and-apricot route. But chicken-and-apricot is also good, and I could pick up a tin of coconut milk and make a Thai-like curry to go alongside the beef-and-spinach that I intended.

Only when I got home I had forgotten the spinach; but I still had a lot of green coriander/cilantro, and I have a Lost Recipe in my head, from a book that seems to have vanished utterly from human ken and/or my library. It was an Indian green curry, where the green came entirely from herbs; I suspect it was lamb/cilantro/mint, but I may never know. Every now and then, I try to recreate it from first principles. So I made a beef curry with lots of cilantro, and a chicken curry with coconut and apricots - and if anyone has the trick of cooking things in coconut milk without the oil separating out, do please share it, because I surely do not have it, no.

Last night Karen and I ate leftovers, viz the beef-and-sweet-potato tagine with a warm red cabbage salad that I really rather liked, and sesame-roasted potatoes that we both adored. Tonight Dave and Katherine are here, and I'm going to make a big bowl of rice and we'll just eat everything else that's left over in the fridge, with dollops of pickle and chutney and sour cream and harissa and whatever. Yum. And then we will have cleaned out the fridge too, which is an act of virtue.

In other food-related newses, my Hobart KitchenAid vintage mixer has left Arizona and is currently in LA. I do love tracking. Even though it gives me yet more opportunities to twitch: it's been sitting there in the Bell Gardens depot for 25 hours! Exactly! What are they doing? Why isn't it moving? Do they have no trucks, planes, personnel...?
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Last night I made a beef tagine for dinner, topped with sweet potato (yams, they seem to call them over here - as we did thirty years ago, so that I had to go to serious effort to retrain myself, and I'm not doing that again). By definition, as I have been to such pains to learn and enunciate the difference, there is no way that this is the first time I have cooked sweet potato - and yet, and yet. I have no memory of doing it before. Whether I baked 'em in their skins or peeled and boiled 'em like potatoes or stewed 'em as I did last night, I simply do not know. But they were yummy in the tagine. And there were Chinese long beans disguised as Moroccan green beans on the side, and spiced carrots also, and om nom.

Today I am apparently not cooking; we're going out for dinner. Downtown Sunnyvale, destination undecided. And I had meant to make an apricot cake this afternoon, but I lack half the ingredients and I'm not shopping now. Not for groceries.

So instead, here's a whole other kind of shopping, and a glimpse of my paralysis, out of which you may ease me kindly:

Back in the UK I had an old nay ancient Kenwood Chef food mixer, the gift of an old friend (tho' I think the mixer was older, I think it came from her mother). I didn't use it often, but I loved it when I did. I really wish I'd shipped it over, but there's that thing about different electricities, and I didn't know you could get reliable adapters, so I left it for someone else. Which leaves me just a tad bereft, and wishing for a new one.

And now I have money in the bank, albeit briefly, and it's one of the treats I'm considering. In the UK, I'd buy an uprange Kenwood Chef without a second thought; but they're not apparently available over here. What dominates the market here is KitchenAid, tho' there are other makes available. I'm half-dithering between a KitchenAid 600 Professional and a Cuisinart - but the trouble is, I will keep reading the one-star reviews on Amazon. I have no idea whether they paint an accurate picture of companies in decline selling unreliable merchandise, or if those are just the few bitter voices, the utter outliers on the bell curve, but they are working very hard to persuade me that both machines are a single piece of junk and not the fine devices that they used to was.

So, O my sane and rational and experienced friends: does anybody have a recommendation? Or indeed a warning? About either, or about another machine altogether? Quick, before I dither myself into an utter standstill. My ear is open, like a greedy shark...

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