desperance (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
desperance) wrote2009-05-04 09:36 am
desperance) wrote2009-05-04 09:36 am
From the ashes of disaster grow the roses of success
Okay, so the bread was a bit dense. Which I take very personally - I do not bake dense bread; and besides, I have paid in pain and setbacks for this loaf - but it was an odd recipe anyway. Next time I will follow my instincts.
Next time I make a Bey's Tagine, I'll use a rubber mould. It stuck catastrophically, even to my favourite well-seasoned loaf tin; I served it as a mountain of rubble, rather than neat layered slices. People still ate half of it, though, so that's okay. Tastes nice. (Since you ask, it's basically minced-lamb-and-onion distributed through a layer of spinach, a layer of cheese and a layer of parsley.)
And then there was the conger eel tagine (sounds unlikely, I know, but it's a genuine recipe: onions and raisins, chermoula of parsley, coriander and saffron) and the rabbit-and-celery ragout (which was another genuine recipe until I added the celery) and the squash-and-chickpea vegetable stew that I'd have to go downstairs to check the name, because it has apostrophes and unpronounceability in its favour. Almost as if it came from a fantasy novel, la.
And the rhubarb cake! All hail the rhubarb cake. With rose-petal preserve, to go with the rosewater in the recipe.
My house is full of dirty dishes. And empty of contented guests, but only because they all went home.
Today I shall do the washing-up, and that might be about it. I can haz day off?
Next time I make a Bey's Tagine, I'll use a rubber mould. It stuck catastrophically, even to my favourite well-seasoned loaf tin; I served it as a mountain of rubble, rather than neat layered slices. People still ate half of it, though, so that's okay. Tastes nice. (Since you ask, it's basically minced-lamb-and-onion distributed through a layer of spinach, a layer of cheese and a layer of parsley.)
And then there was the conger eel tagine (sounds unlikely, I know, but it's a genuine recipe: onions and raisins, chermoula of parsley, coriander and saffron) and the rabbit-and-celery ragout (which was another genuine recipe until I added the celery) and the squash-and-chickpea vegetable stew that I'd have to go downstairs to check the name, because it has apostrophes and unpronounceability in its favour. Almost as if it came from a fantasy novel, la.
And the rhubarb cake! All hail the rhubarb cake. With rose-petal preserve, to go with the rosewater in the recipe.
My house is full of dirty dishes. And empty of contented guests, but only because they all went home.
Today I shall do the washing-up, and that might be about it. I can haz day off?
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