In other (foodie) news:
Jul. 14th, 2009 05:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI remembered to shop for pigs' cheeks, and for wasabi peas also.
It seems to me that pigs' cheeks are the perfect shape for confiting - nothing like so awkward as a duck's leg - so they are doing that as we speak.
Tonight, though: tonight I have chicken and sugar-snap risotto, with peashoots. My own peashoots: not the sugar-snaps, which I am growing to maturity for the sake of, y'know, sugar-snaps, but I planted a few rows of regular peas as well, just for the shoots. Plan is that if I snip with care, they should shoot and shoot and keep on shooting: cut'n'come again. (Um. That sentence? Could be read lewdly. Please don't.)
Now I must go and make the stock for the risotto2133333er4444444444444 [that last bit is Barry's comment; he disapproves of stock-making. All those lovely bones, not being given to him...]
It seems to me that pigs' cheeks are the perfect shape for confiting - nothing like so awkward as a duck's leg - so they are doing that as we speak.
Tonight, though: tonight I have chicken and sugar-snap risotto, with peashoots. My own peashoots: not the sugar-snaps, which I am growing to maturity for the sake of, y'know, sugar-snaps, but I planted a few rows of regular peas as well, just for the shoots. Plan is that if I snip with care, they should shoot and shoot and keep on shooting: cut'n'come again. (Um. That sentence? Could be read lewdly. Please don't.)
Now I must go and make the stock for the risotto2133333er4444444444444 [that last bit is Barry's comment; he disapproves of stock-making. All those lovely bones, not being given to him...]