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Apr. 17th, 2006 09:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickThe socks in eyestrain purple are continuing. They are not at the ankles yet but they are definitely heading in that general direction. I think I've about got the decreases going at the correct rate and the general plan this evening is to knit some more while watching My Neighbor Totoro which I have not yet seen and which my employee has kindly loaned me. I was supposed to watch it over the weekend but was distracted with family visiting and haven't gotten around to it yet.
Dinner this evening (and yesterday, for what it's worth) was a delightful piece of pork loin, salted and peppered well and baked -- 10 minutes at 400 then at 250 until done -- in a dutch oven with about ten garlic cloves and about a tablespoon or two of olive oil in there to keep the pork company. There were sufficient drippings to make gravy or sauce or something. (I can make gravy or sauce out of fairly unimpressive beginnings and I am very, very fond of flour-thickened savory liquids for on top of my food.) The gravy or sauce that I made was brown and delightful and could have been called gravy without doing any injustice to the word but since it wasn't made out of JUST meat due to the presence of garlic and some olive oil, perhaps it was really a sauce. I added flour and butter and a little water and some pepper and so forth, but it doesn't matter what the thing I made was. It was very tasty and is now all gone.
My original plan was to have added some onions in there instead of garlic but the evil black mold monster got to the sole remaining onion before I did. I do not eat onions that have gone to the dark side. That's why I used the garlic. At my house, garlic lives in the freezer and is safe from the black mold monster. I think it turned out serendipitiously well. (Serendipity was the name of my seventh-grade reading text. I thought it was a dumb word back then, too. It's a soppy word, a word for humanity's slightly damp tissues, a word for people who think fairies are nice. Come and get one in the yarbles, if you have any yarbles, you eunuch jelly, thou!)
I really need to spend some quality time at the grocery store. Grocery stores are so full of possibilities. Do you know I haven't got any fucking canned tomatoes? What the hell is up with that? And no onions. And almost no broccoli. I need more yeast for bread. I need vegetables and possibly some kind of fruit I don't hate. I need some ideas for how to use up hamburger. I could always make meatloaf. (Do not laugh. I like meatloaf and my mom's recipe is quite good when cold and made into a sandwich.) That would use up hamburger. Hrm. It is at times like these that I have to ask myself if I am capable of making a meatloaf that includes a can of cream of mushroom soup. It's a well-known fact that you lose some cooking cred every time you make a meal whose ingredients include a can of cream of mushroom soup. Y'know, I could make scalloped potatoes to go along with. I haven't had scalloped potatoes in a very long time... and I really like scalloped potatoes. Even cold, which they would be because I do not have a microwave to make them all toasty warm after they've been fridged. If it were important, though, I could probably reheat them in a skillet with some judicious stirring action, which is what I do with most of the food that I would like to have reheated. (The microwave era does not exist at my house.)
And I have all these eggs. Not sure what is up with the eggiwegg purchases but I don't even fucking LIKE eggs. I have beets, so I could make them into purple eggs. That would use up half a dozen because the normal beet-n-egg recipe uses up six eggs and one can of beets. I don't like it if there is not a good balance of beets-n-eggs so adding in additional eggs is not a good idea. One can of beets makes enough beet-n-egg stuff for six eggs. I could do that and then I'd feel better about the egg situation.
Dinner this evening (and yesterday, for what it's worth) was a delightful piece of pork loin, salted and peppered well and baked -- 10 minutes at 400 then at 250 until done -- in a dutch oven with about ten garlic cloves and about a tablespoon or two of olive oil in there to keep the pork company. There were sufficient drippings to make gravy or sauce or something. (I can make gravy or sauce out of fairly unimpressive beginnings and I am very, very fond of flour-thickened savory liquids for on top of my food.) The gravy or sauce that I made was brown and delightful and could have been called gravy without doing any injustice to the word but since it wasn't made out of JUST meat due to the presence of garlic and some olive oil, perhaps it was really a sauce. I added flour and butter and a little water and some pepper and so forth, but it doesn't matter what the thing I made was. It was very tasty and is now all gone.
My original plan was to have added some onions in there instead of garlic but the evil black mold monster got to the sole remaining onion before I did. I do not eat onions that have gone to the dark side. That's why I used the garlic. At my house, garlic lives in the freezer and is safe from the black mold monster. I think it turned out serendipitiously well. (Serendipity was the name of my seventh-grade reading text. I thought it was a dumb word back then, too. It's a soppy word, a word for humanity's slightly damp tissues, a word for people who think fairies are nice. Come and get one in the yarbles, if you have any yarbles, you eunuch jelly, thou!)
I really need to spend some quality time at the grocery store. Grocery stores are so full of possibilities. Do you know I haven't got any fucking canned tomatoes? What the hell is up with that? And no onions. And almost no broccoli. I need more yeast for bread. I need vegetables and possibly some kind of fruit I don't hate. I need some ideas for how to use up hamburger. I could always make meatloaf. (Do not laugh. I like meatloaf and my mom's recipe is quite good when cold and made into a sandwich.) That would use up hamburger. Hrm. It is at times like these that I have to ask myself if I am capable of making a meatloaf that includes a can of cream of mushroom soup. It's a well-known fact that you lose some cooking cred every time you make a meal whose ingredients include a can of cream of mushroom soup. Y'know, I could make scalloped potatoes to go along with. I haven't had scalloped potatoes in a very long time... and I really like scalloped potatoes. Even cold, which they would be because I do not have a microwave to make them all toasty warm after they've been fridged. If it were important, though, I could probably reheat them in a skillet with some judicious stirring action, which is what I do with most of the food that I would like to have reheated. (The microwave era does not exist at my house.)
And I have all these eggs. Not sure what is up with the eggiwegg purchases but I don't even fucking LIKE eggs. I have beets, so I could make them into purple eggs. That would use up half a dozen because the normal beet-n-egg recipe uses up six eggs and one can of beets. I don't like it if there is not a good balance of beets-n-eggs so adding in additional eggs is not a good idea. One can of beets makes enough beet-n-egg stuff for six eggs. I could do that and then I'd feel better about the egg situation.
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no subject
Date: 2006-04-18 05:04 pm (UTC)Also, when we get together at Matt's for the Apple thingie in the fall, would you like to help me dig up and split Matt's daffs and hyacinths and replant them with some bone meal? They're all crowded along the front of his porch. Which got the carpet clued down on it yesterday.
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Date: 2006-04-18 06:49 pm (UTC)