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The first, culinary, item I want to find is my stick blender. I have everything I need for the recipes I can remember save this. What will it be used to make? Mayonnaise. I have been wanting to make mayonnaise for a very long time. The advantage? It tastes much better, and can be made in small batches. A double-edged advantage is that it doesn't last like. Why is that double-edged? Well, then you don't over-use the stuff. It's not super healthy, a bit fattening. Hush, I am fat because I have been crippled by a nearly dead heart for decades, and again have no treatment options for it. so don't give me carp, or crap. Still, I know what is what, if I don't always have the attention span in such a condition to do much about it. Okay, so, the one bad edge is you have a small amount and it doesn't last long. Of course, the good edge is pretty much the same thing, as mentioned. Oh, and adding ketchup to it, and perhaps a bit of hot stuff, would make a very good dipping sauce. I won't make my own ketchup because I have never been really impressed with that. It's more like a tomato chutney, no thank you. Sure, once in a while, as an culinary art thing, but not a daily driver.
I am hoping, in a week or two, to buy a few deli cuts. No huge blowout. That's good, perhaps, twice a year. Still, a small amount of beef, salami, and a couple cheeses, plus artisan bread, then the homemade mayo. Yeah. Dine on that for three days and just enjoy the view. Hmm... would make an excellent day pack picnic fixing for a day in the mountains, innit? Life is improving, even if it's a bit of a struggle without meds. Lemons? Lemonade.
Just thought I would tease some of you with a notion or three. If the dead can dance, why not you? Good day.
There's an old saying (the source of which escapes me at the moment) that God gives shoes to those who cannot dance.
ReplyDeleteAnd, speaking of recipes, came across a goody recently in the pages of "Death of a Doxy" by Rex Stout. It's called crème Genoise. You crush homemade macaroons and soak them in half a cup of brandy. Put two cups of rich milk, half a cup of sugar and the finely cut rind of a small orange into---
ReplyDeleteAnd that's as far as the explanation went before the character who was describing the dish was rudely interrupted. Further investigation on the internet has, so far, proved fruitless.
Chief,
ReplyDeleteGot snucked up upon! Oh, right... first, the recipe. Now, there are variants. For example, instead of Dijon mustard, you can use a teaspoon (give or take to taste) finely diced garlic. Sorry, didn't realize anyone was curious!
Michael,
Well, that is an interesting saying. I'm in such an odd moment I'm not quite sure where to go with it, save an automatic grin with a twist. I know it should mean something, though of a more humble, rye of wit, or truly erudite I cannot tell. Odd, though, how often, if offered correctly, some phrases can hit more than one of those areas at a time.
Sounds like an off sort of tiramisu. Not bad, either. Well... if you cross referenced you might find something. I'm not a patissier, mind you. Still, it sounds like's it beginning as a kissing cousin. Hmm... reminds me of a blond one I knew. :p