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Oct. 8th, 2017 12:11 pmBread is rising. Sourdough English muffins were made and mostly consumed. With house-cured bacon and house-made jam. (Alongside and on top respectively, for those playing at home. House.)
I have a large pile of dishes to do, and strawberry ice cream from last night still freezing to US-hard pack status. Which we could eat right now, and oh I want to because last night's spoon sample was the best ice cream I've ever made. But dinner tonight is a somewhat-uninspiring kale and groat pottage from a 13th c. English source, and so the ice cream is being saved as a treat for testing the pottage.
Also along the uninspired axis, I bought some pork to hand-chop with the Knives of SnottinessTM for Lucanian sausage. I need to get some things curing - mostly for the February WCCS class, but also to kick-start my charcuterie creativity again. Unfortunately I'm not feeling it. I came up with a viable cheat though: the class is about the difference that hand-chopping vs. grinding makes (or doesn't!). So I can do the two middle variations of the four, and grind both sets. I just have to hand-chop fat to add to one. That will be significantly less work but still progress.
I have a large pile of dishes to do, and strawberry ice cream from last night still freezing to US-hard pack status. Which we could eat right now, and oh I want to because last night's spoon sample was the best ice cream I've ever made. But dinner tonight is a somewhat-uninspiring kale and groat pottage from a 13th c. English source, and so the ice cream is being saved as a treat for testing the pottage.
Also along the uninspired axis, I bought some pork to hand-chop with the Knives of SnottinessTM for Lucanian sausage. I need to get some things curing - mostly for the February WCCS class, but also to kick-start my charcuterie creativity again. Unfortunately I'm not feeling it. I came up with a viable cheat though: the class is about the difference that hand-chopping vs. grinding makes (or doesn't!). So I can do the two middle variations of the four, and grind both sets. I just have to hand-chop fat to add to one. That will be significantly less work but still progress.
