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Sep. 7th, 2008 09:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickDinner this evening was a stab in the dark.
I made bruschetta, more or less. I had no previous experience making bruschetta before but I've eaten it and had some idea of how it should go.
I had garden-fresh tomatoes and basil. I had fresh garlic and olive oil. I had mozzerella cheese, a broiler, and some bread. The bread was jewish deli rye, which I understand is not exactly ideal, but it's what I had. It was deli rye or nothing.
I proceeded as follows: Take garlic, slice. Put in pan with small amount of olive oil. Sweat garlic in olive oil until no longer burning to taste. (This does not take long.)
Cut bread into half slices. Six is a good number of half slices for a meal, so three full slices. Put bread in metal pan under broiler (plain) and toast. Remove and flip before bread is totally brown. The goal here is to dry the bread out a bit so that it doesn't sog under the weight of garden-ripe tomatoes. I would have used my toaster for this part but it only toasts one side of the slices because the outside elements stopped working between this morning and this evening. Stupid toaster.
To assemble bruschetta toasts, I put the tomato slices on the toast to cover all the toast part. (Official and traditional bruschetta puts the garlic on first, rubbing it on the bread, and then adds the olive oil but I hate bread that sogs. Hate it. I figured it would be less soggy if I did the tomatoes first.) You could, I guess, chop the tomato but I'm not sure why that would be necessary and I didn't do it. Then I drizzled garlic/oil over the tomato layer, parceling out the garlic hunks so that each toast bit got some garlic chunks. I put fresh basil leaves (Which, yes, you could chop. I didn't.) on top of this, about two per toast bit. Coverage, really, is what you are aiming for. Then I added one fresh slice mozzerella to each toast bit. The cheese slices were thin. I put the lot back under broiler to melt and crisp the cheese. (This does not take long at all.) Then I ate it. Yay!
Today I had a busy day. I worked on my woodpile (it's that season), got an early start there and cleared up a bunch of the stuff that needed to be split and stacked. I still have more to do, but I've made a real good start at cleaning up the big pile of locust tree that we took out of the yard across from 343 in Bedford. It split better than I expected it to split, which was nice. However, now my arms hurt. Splitting wood is a lot like work and I'm out of shape for it.
Along about noon, I went over to La's house to play with Lutely and harness (!!) which I now have on extended loan from Aunt Alice (not my aunt). The harness is a little big for Lutely but it's got all the parts and I think it will be quite enough to get started with. Hell, I don't even have a singletree or a cart yet. Harness is a good first step. Anyway, that worked pretty well (I had to assemble the harness -- it was all still new, had never been put together before. Probably I should look at some pictures to make sure I didn't fuck it up.) and Lute didn't forget any of her driving clue during the three months or so that I didn't work with her. Yay.
Following the 4-H meeting (Lala is a 4-H leader), we took Callie and Casper and Ceres up the mountain at Lynn's (where Cass and I rode all last year). Ceres had not so much as been sat on before today. Ceres did a great job, absolutely perfect for a first time out under saddle. What a good girl! Callie was, of course, fine. She's fine enough that it's not worth mentioning how fine she is.
After that, I picked up my CSA (source of the basil) and threw some grain at Nicknick, who was like "You? I seem to recall once knowing someone who looked like you, maybe. What the hell do you want with... Oh, look! Grain!" Her baby is about three months old, chunky and cute and still friendly.
Registration paperwork on the baby is proceeding. The arab people want twenty-five more dollars to put Trevor's transfer through. (Trevor has to belong to Liss so that she can sign for the stallion report certifying that Trevor was bred to Nicknick last year. The stallion owner is the only person who can sign for that, see. She *is* the stallion owner, but she didn't get the damn paperwork done, so we can't register Peake or Sphinx's baby until we get Trevor caught up on HIS paperwork.) I've got to get that sent off this week. Once we get papers back for Trevor, then we can send off paperwork for Peake (The baby. It's short for Chesapeake.) and Sphinx's baby. I'll need a DNA kit for Peake and one for Trevor (he was born before DNA testing was required for registration and he hasn't been done yet). DNA is not required for half arabs, like Sphinx's baby. Once those are done, then we just need to wait for the paperwork to come back and we'll be all finished. Yay! I probably also ought to call Tina once I get Trevor's paperwork done and have him DNA tested so that she can register her Trevor baby.
And now I really do need to do some laundry.
I made bruschetta, more or less. I had no previous experience making bruschetta before but I've eaten it and had some idea of how it should go.
I had garden-fresh tomatoes and basil. I had fresh garlic and olive oil. I had mozzerella cheese, a broiler, and some bread. The bread was jewish deli rye, which I understand is not exactly ideal, but it's what I had. It was deli rye or nothing.
I proceeded as follows: Take garlic, slice. Put in pan with small amount of olive oil. Sweat garlic in olive oil until no longer burning to taste. (This does not take long.)
Cut bread into half slices. Six is a good number of half slices for a meal, so three full slices. Put bread in metal pan under broiler (plain) and toast. Remove and flip before bread is totally brown. The goal here is to dry the bread out a bit so that it doesn't sog under the weight of garden-ripe tomatoes. I would have used my toaster for this part but it only toasts one side of the slices because the outside elements stopped working between this morning and this evening. Stupid toaster.
To assemble bruschetta toasts, I put the tomato slices on the toast to cover all the toast part. (Official and traditional bruschetta puts the garlic on first, rubbing it on the bread, and then adds the olive oil but I hate bread that sogs. Hate it. I figured it would be less soggy if I did the tomatoes first.) You could, I guess, chop the tomato but I'm not sure why that would be necessary and I didn't do it. Then I drizzled garlic/oil over the tomato layer, parceling out the garlic hunks so that each toast bit got some garlic chunks. I put fresh basil leaves (Which, yes, you could chop. I didn't.) on top of this, about two per toast bit. Coverage, really, is what you are aiming for. Then I added one fresh slice mozzerella to each toast bit. The cheese slices were thin. I put the lot back under broiler to melt and crisp the cheese. (This does not take long at all.) Then I ate it. Yay!
Today I had a busy day. I worked on my woodpile (it's that season), got an early start there and cleared up a bunch of the stuff that needed to be split and stacked. I still have more to do, but I've made a real good start at cleaning up the big pile of locust tree that we took out of the yard across from 343 in Bedford. It split better than I expected it to split, which was nice. However, now my arms hurt. Splitting wood is a lot like work and I'm out of shape for it.
Along about noon, I went over to La's house to play with Lutely and harness (!!) which I now have on extended loan from Aunt Alice (not my aunt). The harness is a little big for Lutely but it's got all the parts and I think it will be quite enough to get started with. Hell, I don't even have a singletree or a cart yet. Harness is a good first step. Anyway, that worked pretty well (I had to assemble the harness -- it was all still new, had never been put together before. Probably I should look at some pictures to make sure I didn't fuck it up.) and Lute didn't forget any of her driving clue during the three months or so that I didn't work with her. Yay.
Following the 4-H meeting (Lala is a 4-H leader), we took Callie and Casper and Ceres up the mountain at Lynn's (where Cass and I rode all last year). Ceres had not so much as been sat on before today. Ceres did a great job, absolutely perfect for a first time out under saddle. What a good girl! Callie was, of course, fine. She's fine enough that it's not worth mentioning how fine she is.
After that, I picked up my CSA (source of the basil) and threw some grain at Nicknick, who was like "You? I seem to recall once knowing someone who looked like you, maybe. What the hell do you want with... Oh, look! Grain!" Her baby is about three months old, chunky and cute and still friendly.
Registration paperwork on the baby is proceeding. The arab people want twenty-five more dollars to put Trevor's transfer through. (Trevor has to belong to Liss so that she can sign for the stallion report certifying that Trevor was bred to Nicknick last year. The stallion owner is the only person who can sign for that, see. She *is* the stallion owner, but she didn't get the damn paperwork done, so we can't register Peake or Sphinx's baby until we get Trevor caught up on HIS paperwork.) I've got to get that sent off this week. Once we get papers back for Trevor, then we can send off paperwork for Peake (The baby. It's short for Chesapeake.) and Sphinx's baby. I'll need a DNA kit for Peake and one for Trevor (he was born before DNA testing was required for registration and he hasn't been done yet). DNA is not required for half arabs, like Sphinx's baby. Once those are done, then we just need to wait for the paperwork to come back and we'll be all finished. Yay! I probably also ought to call Tina once I get Trevor's paperwork done and have him DNA tested so that she can register her Trevor baby.
And now I really do need to do some laundry.
