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desperanceIt was Karen's birthday, Friday. Spring came along for the ride.
Friday night, we went out to dinner, yay. I ate elk, cooked on a hot rock.
Yesterday, we had a party, yay. I did the threatened pork thing, marinading a ten-pound shoulder joint on the bone with apple cider vinegar and mustard and cayenne (yellow mustard seeds? not as easy to grind as you might think, I am just sayin'), then wrapping it in foil and leaving it in the oven at 180F for about fourteen hours. Let it sit on the warm stove for an hour or two, then took the foil off and shoved it back into a hot oven for half an hour to give it a bit of crust. That was yummy: sharp and flavourful and disintegrating at the touch of a fork or two. I need to do this more, with different flavour profiles.
I made regular rolls and Kaiser rolls, which came out satisfyingly different, though I do need to work on my dexterity; I am not so good at knotting dough. Having said which, the dough was a little too sticky and didn't hold its shape too well, so not entirely my fingers' fault, I can lay half the blame on my mixing.
Oh, and I made a big pot of chilli too, and a fennel and apple slaw.
There may have been drinking, somewhat.
Today we're going to the theatre, yay! The Threepenny Opera, in San Jose. Americans say "Three-penny" and look at me funny when I say thrup'ny. And afterwards we're meeting Dave and Katherine for drinks'n'stuff. It's all good. I like these birthday weekends; we should have more of them.
Friday night, we went out to dinner, yay. I ate elk, cooked on a hot rock.
Yesterday, we had a party, yay. I did the threatened pork thing, marinading a ten-pound shoulder joint on the bone with apple cider vinegar and mustard and cayenne (yellow mustard seeds? not as easy to grind as you might think, I am just sayin'), then wrapping it in foil and leaving it in the oven at 180F for about fourteen hours. Let it sit on the warm stove for an hour or two, then took the foil off and shoved it back into a hot oven for half an hour to give it a bit of crust. That was yummy: sharp and flavourful and disintegrating at the touch of a fork or two. I need to do this more, with different flavour profiles.
I made regular rolls and Kaiser rolls, which came out satisfyingly different, though I do need to work on my dexterity; I am not so good at knotting dough. Having said which, the dough was a little too sticky and didn't hold its shape too well, so not entirely my fingers' fault, I can lay half the blame on my mixing.
Oh, and I made a big pot of chilli too, and a fennel and apple slaw.
There may have been drinking, somewhat.
Today we're going to the theatre, yay! The Threepenny Opera, in San Jose. Americans say "Three-penny" and look at me funny when I say thrup'ny. And afterwards we're meeting Dave and Katherine for drinks'n'stuff. It's all good. I like these birthday weekends; we should have more of them.