Lunch without bacon!
Aug. 1st, 2014 05:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceLunch today was fried eggs and beans on toast, spiced up with chillies from the garden. No bacon, because there was none, shock horror. I don't know how I'm supposed to keep the kitchen organised without the perfect online tool, for which I am still searching. Today's discovery: it's not Evernote Food. Indeed, Evernote Food doesn't even exist in a desktop iteration. Somewhere out there, I swear, must be the thing I want.
This afternoon, I have boiled down duck stock into a compact form for freezing - and then done my classic thing of carrying it to the freezer, opening the fridge instead, and spotting the duck's neck still sitting there waiting to be added to the stockpot. So that's gone into the freezer too, for next time. This ... is not the first time. Hey-ho. Perfect organising tool, where are you...?
Also this afternoon I have boiled up a pickling syrup for my walnuts. And then remembered that they need to dry for a few days after they come out of the brine, before they go into the syrup. Hey-ho. Perfect organising tool? (Also, last year I was a month late, and they already had shells forming. This year, I was two weeks late: will I have been just in time, or just not in time? Only time will tell; we'll find out at Christmas. I say I despise instant gratification; you say I'm anal; the alien from Planet Elsewhere doubtless has another word for it.)
Now I'm going to put the bread in the oven; then I'm going to make macaroni cheese. I have a whole book of recipes for mac and cheese (of course I do, this is America; they serve it as a side with steak), but while I ring the changes quite often with ingredients and spicings, I still stick to my mother's method, with a bechamel. The book's all full of other ways to do it, and I'm curious to experiment, but, y'know. It's a comfort food, for both of us; I'd hate to make a disappointing version.
In non-food related news, I may have come home from the library with Lawrence of Arabia. Sunday afternoon: we will have popcorn and beer; we will have olives and wine. Come to think of it, this is totally food-related news. We will ramp the sound up as the music swells, and spend four hours watching Omar Sharif ride out of the heat-haze of anonymity, Alec Guinness eat with his fingers, Peter O'Toole try to outstare the abyss. I learn in my reading that O'Toole was about a foot too tall for the role (Lawrence was tiny), but the eyes are exact.
This afternoon, I have boiled down duck stock into a compact form for freezing - and then done my classic thing of carrying it to the freezer, opening the fridge instead, and spotting the duck's neck still sitting there waiting to be added to the stockpot. So that's gone into the freezer too, for next time. This ... is not the first time. Hey-ho. Perfect organising tool, where are you...?
Also this afternoon I have boiled up a pickling syrup for my walnuts. And then remembered that they need to dry for a few days after they come out of the brine, before they go into the syrup. Hey-ho. Perfect organising tool? (Also, last year I was a month late, and they already had shells forming. This year, I was two weeks late: will I have been just in time, or just not in time? Only time will tell; we'll find out at Christmas. I say I despise instant gratification; you say I'm anal; the alien from Planet Elsewhere doubtless has another word for it.)
Now I'm going to put the bread in the oven; then I'm going to make macaroni cheese. I have a whole book of recipes for mac and cheese (of course I do, this is America; they serve it as a side with steak), but while I ring the changes quite often with ingredients and spicings, I still stick to my mother's method, with a bechamel. The book's all full of other ways to do it, and I'm curious to experiment, but, y'know. It's a comfort food, for both of us; I'd hate to make a disappointing version.
In non-food related news, I may have come home from the library with Lawrence of Arabia. Sunday afternoon: we will have popcorn and beer; we will have olives and wine. Come to think of it, this is totally food-related news. We will ramp the sound up as the music swells, and spend four hours watching Omar Sharif ride out of the heat-haze of anonymity, Alec Guinness eat with his fingers, Peter O'Toole try to outstare the abyss. I learn in my reading that O'Toole was about a foot too tall for the role (Lawrence was tiny), but the eyes are exact.