jesse_the_k: Sprinter with right AK prosthetic leg, shot from neck down (prosthetic sprint)
Spent great day with Sasha-feather

Made beet root/sweet potato/kale/onion chicken curry soup with yogurt. So tasty i got to eat the whole pot!

Watched a delightful educational video on YouTube. I'm on mobile so I can't embed*
https://www.youtube.com/watch?v=f7KSfjv4Oq0
But the animation is stellar, the narration Oh So British, the captions excellent, and I actually learned something!

Also finished a six-hour BET/CBC coproduction "The Book of Negroes." Watch for free on the CBC site if you're in Canada; currently on HULU in the US. Beautifully filmed. More on the substance anon.

Revised my site style/layout -- again.

*That is, YT won't offer the full embed code, even when I request desktop site. is there a trick I'm missing?
jesse_the_k: Modern design teapot with two cups (Share tea with me)
I love tea—I drink a gallon a day. I drink from a thick, 16-oz, glass, better to warm my hands with. I use a tablespoon of loose tea in a single-use paper tea filter bag.

I'm lucky my local co-op carries many delicious loose teas. I adore Rishi tea (from Milwaukee)1, particularly their Iron Goddess of Mercy Oolong, Jade Green, and Mahgreb Mint Green, as well as my own special mix2.

I've discovered that tea tastes so much better when it's brewed at the right temperature. Oolong brewed at 175° or Green at 165° is delicious. (Boiling water is the right temp for mint tea and other herbals.)

How to get the temp right without a fancy pot )
jesse_the_k: unicorn line drawing captioned "If by different you mean awesome" (different=awesome)
In early January we set out in our ridiculous red van, MyGuy at the wheel. We brought lots of snackers, copious water, and scores of props to help us stay comfortable in car seats. We stopped at least every two hours to stretch. Four days through St Louis, Tulsa, Amarillo and into a rented condo in Santa Fe NM, and we're still on good terms.

Great Things


indeed five of them )

Frustrating Things

four of those )
tl;dr

It was fun, I'm glad we went, we would never move there.
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)

Better living with upper respiratory infections


all about it )


Gluten Free Pie Crusting: An Observational Study


Last week MyGuy did apple pie SCIENCE! He bought a pack of two frozen GF crusts, nestled in artisanal aluminum foil. He then made cover crusts with two kinds of GF flour, providing ample comparison tasting opportunities.
It was definitely a struggle. )
jesse_the_k: ACD Lucy holds two blue racketballs in her mouth, side by side; captioned "I did it!" (LUCY absurd success surprise)
  • The basic, eternal joys of Rhinelander: the clear cold lake ringed with conifers and birches. Eagles and loons and deer and (maybe) a cougar. Excellent, copious simple food. Constant reading except when we're napping or strolling around outdoors. MyGuy takes Lucy out on the rails-to-trails, where she frantically follows new smells. Barb and I (when awake) discuss what's happened the previous year, with commentary informed by our forty-year friendship.

  • Fate sent me a remission to coincide with my vacation! One day I walked in town, swam, and still was able to make dinner. This is more than twice what I'm accustomed to accomplishing, and I was truly thrilled. Just realized there was a direct pain/fatigue tradeoff. Still worth it.

  • Five More Lovely Things )
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)

Bold the ones you have and use at least once a year, italicize the ones you have and don't use, strike through the ones you have had but got rid of. 

 

I wonder how many pasta machines, breadmakers, juicers, blenders, deep fat fryers, egg boilers, melon ballers, sandwich makers, pastry brushes, cheese knives, electric woks, miniature salad spinners, griddle pans, jam funnels, meat thermometers, filleting knives, egg poachers, cake stands, garlic presses, margarita glasses, tea strainers, bamboo steamers, pizza stones, coffee grinders, milk frothers, piping bags, banana stands, fluted pastry wheels, tagine dishes, conical strainers, rice cookers, steam cookers, pressure cookers, slow cookers, spaetzle makers, cookie presses, gravy strainers, double boilers (bains marie), sukiyaki stoves, food processors, ice cream makers, takoyaki makers, and fondue sets languish dustily at the back of the nation's cupboards.

 

The one I really miss is the cookie press: MyGuy would imprint his pecan shortbread cookies and we were all buzzed in a sugar/butter rush for a day.

 

Even though my mother was a gadget addict, and actually used them, I guess we’re not so interested. (Whenever they visited they’d bring a gadget, and the day after they left we’d hand it over to Easter Seals’ Thrift Shop.) Last year we decided that we’d been cooking together for 33 years and maybe we should buy a <em>set</em> of pots and pans. Non-stick is kinda nice. IOW, I’m just getting used to the fanciest gadget of the 1960s.


Also the trackpad on my Mac just went paws-up, so may be awhile replying.
 

jesse_the_k: Flannery Lake is a mirror reflecting reds violets and blues at sunset (Rosy Rhinelander sunset)
This place, right here:

OK close your eyes and imagine a lovely long lake surrounded by pines and birches, with a coppery tang to the water due to metals in the soil. I tried to paste in or link to a map but that was 30 minutes ago and I clearly need a vacation.

So, that's where I'm going tomorrow for two weeks. Catch you on the flip side!
jesse_the_k: Muppet's Swedish chef brandishes cleaver and spoon with rooster at side (grandiloquent cook is grandiloquent)
This from the NYTimes blogger Tara Parker-Pope "On Health"
http://nyti.ms/waTmsS
begin quote  [... snip ...] you will gain a new appreciation for the hidden potential of boiled food after reading the new book “An Everlasting Meal: Cooking with Economy and Grace,” by the chef and food writer Tamar Adler. Placing a pot of water on a hot burner allows us to “do more good cooking than we know,” she writes.

Ms. Adler waits for a rapid boil and adds surprisingly large handfuls of salt, tasting until it’s reminiscent of ocean water. (People concerned about sodium can use less.) From that simple starting point, several meals can be created, from pasta adorned with gently cooked vegetables to a chicken, simmered and skimmed, cut up and served with a fresh salsa verde. The chicken leaves behind yet another flavorful dish: richly flavored broth, to be eaten hot with vegetables or added to other dishes the rest of the week.
 quote ends

My initial reaction is Horror! Horror! I want my veg as crisp and fresh as possible. On the other hand, when it comes to lasting a week and still being wholesome and tasty, a properly cooked veg has a much better chance than a raw one, especially midwinter when the raw veg have already travelled a continent to our tables.

Because this is the 21st century, the author has a site at
http://www.tamareadler.com/
and I think any of us who hope to make nutritious with less effort can learn something from skimming her book.

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jesse_the_k: Perfectly circlular white brain-like fungus growing on oak tree (Default)
Jesse the K

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