Kitchen diary, 23/11/13
Nov. 23rd, 2013 01:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceKaren's gone to an SCA event today, where our friend ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
madbaker is getting Pelican'd (this is an award for service, I understand). I sent her away with Pelican-foods for him (a jar of Oxford marmalade and a jar of oxtail marmalade; I am in hopes that pelicans like marmalades) and a packed lunch for herself and Laurie, including my regular sourdough bread (baked fresh this morning, after rising all yesterday and overnight: I continue to be fascinated by how the yeast's needs change with the seasons; in midsummer I was going from mix to bake in a day) and slices of an apple cake I baked yesterday:
Me, I could not go with them, because I am awaiting visitation; my grokling is coming to lunch, with her husband and their baby, whom I guess to be my grand-grokling. In honour of which, in addition to aforementioned bread and cake, I have made more sossidges and a broccoli salad. Why did I wait this long before sossidge-making? It is not hard, and it is huge fun. Even squirming the skin onto the mouth of the funnel is fun. And shopping for mechanical stuffers (the maker-of-choice is German, and called Dick, so jokes about Dick stuffers are mandatory) and then pushing the stuff through the funnel by hand is also fun, as long as you don't have to do it too long (it makes farty noises as it goes: dick jokes and fart jokes! superb!).
Today's sossidges are pork and apple and sage, with white onion and garlic. Here is a picture of mid-process:
I still think I could be bolder with the salt, but that's about acquiring confidence in other people's taste. (I worry that they'll taste too bland, at the same time as worrying that they'll taste too salty. Welcome to my world.)
Tragically, this will be the groklings' last visit here for altogether too long, as job and visas have expired and they are going back to Germany. Der sigh. This has been the closest Ruth has lived to me for the last 25 years or so (and I don't think she's 28 yet); I have loved having her just over the mountains, and I don't want her to go join everybody else on the other side of the ocean. *stomps foot in protest, because that always changes things*
[EtA: apparently she's 29. Lawks. When did that happen? Her mother has forbidden her to turn thirty, though, so that's okay...]
madbaker is getting Pelican'd (this is an award for service, I understand). I sent her away with Pelican-foods for him (a jar of Oxford marmalade and a jar of oxtail marmalade; I am in hopes that pelicans like marmalades) and a packed lunch for herself and Laurie, including my regular sourdough bread (baked fresh this morning, after rising all yesterday and overnight: I continue to be fascinated by how the yeast's needs change with the seasons; in midsummer I was going from mix to bake in a day) and slices of an apple cake I baked yesterday:Me, I could not go with them, because I am awaiting visitation; my grokling is coming to lunch, with her husband and their baby, whom I guess to be my grand-grokling. In honour of which, in addition to aforementioned bread and cake, I have made more sossidges and a broccoli salad. Why did I wait this long before sossidge-making? It is not hard, and it is huge fun. Even squirming the skin onto the mouth of the funnel is fun. And shopping for mechanical stuffers (the maker-of-choice is German, and called Dick, so jokes about Dick stuffers are mandatory) and then pushing the stuff through the funnel by hand is also fun, as long as you don't have to do it too long (it makes farty noises as it goes: dick jokes and fart jokes! superb!).
Today's sossidges are pork and apple and sage, with white onion and garlic. Here is a picture of mid-process:
I still think I could be bolder with the salt, but that's about acquiring confidence in other people's taste. (I worry that they'll taste too bland, at the same time as worrying that they'll taste too salty. Welcome to my world.)
Tragically, this will be the groklings' last visit here for altogether too long, as job and visas have expired and they are going back to Germany. Der sigh. This has been the closest Ruth has lived to me for the last 25 years or so (and I don't think she's 28 yet); I have loved having her just over the mountains, and I don't want her to go join everybody else on the other side of the ocean. *stomps foot in protest, because that always changes things*
[EtA: apparently she's 29. Lawks. When did that happen? Her mother has forbidden her to turn thirty, though, so that's okay...]
(no subject)
Date: 2013-11-23 10:16 pm (UTC)What everyone likes about the chunky slow-bake apple cake is its apple-packed moistness (all those apples) and its not-terribly-sweetness. If I can get that in less time, that would be really nice.
(no subject)
Date: 2013-11-24 06:14 am (UTC)