ppfuf: (maybe next year)
I think I’ve almost got the house back in to order after Collegium. I taught a class on Spanish feasting in the 15th century that went pretty well, but required a lot of gear. All the serving gear/ceramics are washed and put away, the linens are washed and folded, and the benches, tables and chairs are back in the garage. I’m not sure what to do with all the cushions, maybe I should get one of those vacuum-sealing things that works on big things. I am so glad the PPF2 project is all over (except for the write-ups and follow-ups) so I can get back to the trencher project.
I got to get out to the garden today. It’s gone feral. Even my faithful little lamb’s ears have jumped their border. I pulled out two dead tomato plants and a lot of weeds, but you can hardly tell. It’s going to be a long slog this winter to get it back into shape after an entire summer of neglect. 
My foot’s better. The broken bone is all healed, so now I’m doing exercises trying to get the ankle back into shape.
I haven’t made a lasagne since I broke my foot in June. I had hoped to make one today, but it was my turn to take snacks for church so I made 54 cupcakes instead. It was the right number. Many went right away and then demand trickled off, and the last lonely cupcake sat for several minutes before someone nabbed it. I used the Texas sheet cake recipe (reduce baking time to 12 minutes) for the cupcakes and frosting. I wish I knew where that recipe came from, I’ve had it since I was a kid.
I think it’s going to be a one-pie Thanksgiving next week. I may put fighter-chick‚Äôs cherry pie  )into a sweet crust and spiced with cinnamon, ginger, and cloves again like I did last thanksgiving. 
I went to a dinner party at[info]hyster1a's  and ate eggs poached in tomato sauce. It sounds weird, but it was really good. Here's a spicy version, and a plain one.
ppfuf: (Default)

Pie. I love pie. I made this blueberry pie for my mother in law, http://keyingredient.com/recipes/100600/blueberry-pie/ It's the recipe from the TV show by the Cook's Illustrated people. I didn't make the crust as specified, because it's really hard to buy just a 1/2 cup of vodka and my MIL doesn't like having alcohol in the house. I used three bags of the wild Oregon frozen blueberries from Trader Joe's and added a little nutmeg. I think a little ginger might have been better, but the spice wasn't very noticeable against the explosion of blueberry.

Last Thanksgiving I made a cherry pie (also with apple for thickener) lightly spiced with cinnamon/ginger/nutmeg/cloves. It was really good. I may add an apple to all my fruit pies in the future.


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