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desperanceActually, it's just a typo - the original was clearly "Out, out, evil jelly!" and occurred not because someone was digging out an old man's eyes, because ewww: but rather frustrated scraping at a nearly-empty jar with a knife the wrong shape for the purpose.
I was just fetching a not quite stale crust and a sliver of my favourite-so-far American cheddar (bandage-wrapped Fiscalini, since you ask, made right here in California; still not the gum-bleedingly sharp cheese I'm looking for, but it'll see me through), and I thought, "What this needs is just a scrape of some edgy sweet/hot jelly between the bread and cheese there - but damn, that was my former life, where I had a fridgeful of such things. Not got one here. I wonder where-- Oh, wait..."
Next project? Habanero jelly, or I miss my guess.
In other news, yesterday was Big Curry Day for the no-longer-yogi dinner: I made chicken achaar (which does not in fact contain pickles, but is cooked with pickling-spices) and pork vindaloo (mild enough for the mildest guest to relish, alas) and pickled garlic and lotsa sides. Tonight, in consideration of New Tooth (for lo, I have been crowned again; I have more crowns than the triple-crowned pharaohs, and will eventually have more than all the heads of Europe), I'm going for less-chewy-than-that-crust-was, so there will be Puy lentils cooked down with lots of veggies, and cabbage-and-bacon, and chorizo sossidges.
And Cathyn and I are conspiring to cook for a crowd on Saturday, yo ho. This week I am enamoured of golden beets. Who could have foreseen it?
I was just fetching a not quite stale crust and a sliver of my favourite-so-far American cheddar (bandage-wrapped Fiscalini, since you ask, made right here in California; still not the gum-bleedingly sharp cheese I'm looking for, but it'll see me through), and I thought, "What this needs is just a scrape of some edgy sweet/hot jelly between the bread and cheese there - but damn, that was my former life, where I had a fridgeful of such things. Not got one here. I wonder where-- Oh, wait..."
Next project? Habanero jelly, or I miss my guess.
In other news, yesterday was Big Curry Day for the no-longer-yogi dinner: I made chicken achaar (which does not in fact contain pickles, but is cooked with pickling-spices) and pork vindaloo (mild enough for the mildest guest to relish, alas) and pickled garlic and lotsa sides. Tonight, in consideration of New Tooth (for lo, I have been crowned again; I have more crowns than the triple-crowned pharaohs, and will eventually have more than all the heads of Europe), I'm going for less-chewy-than-that-crust-was, so there will be Puy lentils cooked down with lots of veggies, and cabbage-and-bacon, and chorizo sossidges.
And Cathyn and I are conspiring to cook for a crowd on Saturday, yo ho. This week I am enamoured of golden beets. Who could have foreseen it?