Taking stock

[desperance]

In my freezer, at this time? I have chicken stock, duck stock, goose stock, turkey stock, beef stock and pork stock. I am tolerably well stocked up (tho' I'd dearly like some lamb stock in there too). I have half a wonderful notion that I should list everything in the freezers, and stow those lists in Evernote, and keep them updated so that I actually know what I've got and where to find it. Isn't that charming?

Tonight is yogi night, of course, but we are a little short of yogis. Karen has gone to yoga by herself; we are not expecting more than one or two drop-ins for dinner. They will get leftover hummus with fresh Sicilian parchment bread; pasta with walnuts and sage and green garlic, served with sugar snap peas and bacon, and marinated mushrooms; and leftover chocolate orange almond cake. Any complaints, they can see the management*.


*That would be Karen.

Comments

[wordweaverlynn]

Fresh Sicilian parchment bread? Recipe, please?

[desperance]

Mix equal parts coarse semolina and plain flour with a dash of salt and enough water to make a smooth dough. Don't knead it. Heat a pizza stone or a baking tray in a hot oven; divide the dough into balls; on a well-floured surface (use a mix of flour and semolina again) roll out one ball into a rough circle, as thin as ever you can. Transfer to a peel, and then to the baking stone. Two minutes one side, two minutes the other; it should be crisp and spotted with brown. Continue with the others. Serve immediately, or warm through later. (As a recipe, this is still underdevelopment...)