This was a successful experiment:
Sherried Grape Compote
A bunch of grapes
some maple syrup
some sherry
put all in a little pot
partially cover
simmer until grapes collapse
dump grapes into a collander set over a bowl
put liquid back into pot
reduce by half or until it doesn't smell like alcohol
pour liquid back into grapes
I am eating this over plain yogurt, but it would be delicious over ice cream, or pound cake!
What else?!
The house needs to be cleaned.
This is the bachelor's program I'm planning on doing - the 26 credit version - scroll down -
BS
Doesn't that sound totally rad?! I know!
This poster is rocking my world!
I need to get one.
PS oh SEATTLE - will someone please procure this year's viking days poster for me?
thanks!
what else?
oh, the asterisk from yesterday's post? With no follow up? The follow up should have looked like this
*One giant step closer to wearing pajamas 24/7/365!
okey doke time to shower, bike ride, clean, go out to Monroeville for lunch with Judy (and mulch spreading. She just had her right wrist carpal tunnel fixed. The least I can do is spread her mulch.) Then work. Yip!
Showing posts with label family. Show all posts
Showing posts with label family. Show all posts
Friday, June 11, 2010
Tuesday, November 24, 2009
Thanksgiving n'at
Please excuse the wonky font. I give up.
Hi all! Thanksgiving is in two days and I am extremely excited. No, really, I am. Thanksgiving is my favorite holiday. Yes, slaughter of Indians and all. The origin of the holiday is horrible, I will not argue that. But a holiday that requires no buying of gifts? And lots and lots of food with people you love, be they friends or family? That's my kind of day.
And then there's leftovers!
And this is what we plan for our leftovers! Che and Victor will be coming over Friday for those and birthday cake, as it is Che's birthday.
And then! There will be naps followed by Linguine with Clam Sauce and Neighborhood 3: REQUISITION OF DOOM!
So spoiled will I be, two consecutive all day Fridays spent with J, just eating and kicking it. Nice life!
This is what's on the menu for this evening:
Pumpkin and Bacon Soup
from the Whole Beast, Nose to Tail Eating. By Fergus Henderson
Olive Oil
3 Onions, peeled and chopped
3 Leeks, peeled and chopped
5 Garlic Cloves, peeled and chopped
2 1/4 lbs Streaky Bacon
4 Canned Whole Tomatoes
1 Pumpkin, peeled and seeded and cut into 1" chunks
3 Bay Leaves
a bundle of Thyme and Curly Parsley
at least 3 3/4 qts Ham or Chicken Stock
salt and pepper
Ok, Streaky Bacon is a British Thing. I used house-cured bacon from Parma Sausage down in the Strip. (I also got their mild Italian Sausage for Txgiving stuffing...!) And I only used a pound.
Chop bacon and saute in soup pot until fat is rendered. If you have more than a tablespoon of fat or so, pour it off. Add onions, leeks and garlic and saute until soft. Add tomatoes. Either squish up whole ones or use crushed, a generous spoonful per tomato. "Let all this cook down until you feel that they have really got to know each other."
Add pumpkin. Add broth. I used a qt of chicken stock and a couple cups of water. Let it simmer away for about 1/2 hour.
Delicious.
With this we had
Haluski
1 onion
a sprinkle of sugar
1/2 head of cabbage
1/2 package of egg noodles
1/2 stick of butter
2 T caraway seeds (optional. I love caraway, but some people, HI DANA!, do not.)
salt and pepper
Put 1/3 of the butter in a big pot, melt it and add the onion. When the onion is soft, sprinkle it with sugar, this will help the onion to caramelize. After the onion has started to brown, add the balance of the butter and the cabbage. You may need to add the cabbage in stages, if so, add the butter in stages as well.
When the cabbage has started to soften, add the caraway.
Meanwhile, cook egg noodles.
When the cabbage is melty soft, toss with cooked egg noodles, sprinkle with salt and pepper, and VOILA. You have made a traditional Pittsburgh Polish dish.
And as an extra added bonus today, you get Regan's Family's Wicked Easy
Microwave Marmalade
2 oranges, ends cut off and discarded (1 orange usually makes 1 cup chopped)
Equal amount of granulated sugar
Slice and chop the oranges, rind and all, very fine.
Measure the sliced and chopped oranges, stir in an equal amount of sugar. Mix well in a large glass measure, and zap on high for 6 minutes. (Sometimes it take a couple of minutes more)
Stir once during zapping to make sure it's well blended.
While the marmalade cools down on the kitchen counter, stir a few more times to make sure the orange pieces are distributed throughout the marmalade. Cover and refrigerate. Sets up as it cools.
So, my Christmas lights are up, my wreath, the first one I've ever bought! is hung in the window, the lone candle is in the upstairs window and I am ready for Thanksgiving!
Did I say I'm hosting? I'm hosting. My parents, my brother and his wife, J, Regan and my downstairs neighbor. We believe in Pot Luck over here!
And this is what we're having:
A Big Turkey
Oyster Stuffing
Sausage and Apple Stuffing
Mashed Potatoes
Brussel Sprouts with Walnuts
Cranberry Sauce with Pears and Ginger
Sis in law's Family's Broccoli and Cheese Casserole
Squash
Kielbasa
Salad
Pecan Pie
Pumpkin Pie
Homemade Vanilla and Pistachio Gelato
Carrot Cake
And lots and lots of wine.
My brother is doing the turkey. I have been permanently removed from Turkey Duty because I can never get the damn thing cooked on time.
And I will be making that marmalade to have on toast Friday morning!
Hi all! Thanksgiving is in two days and I am extremely excited. No, really, I am. Thanksgiving is my favorite holiday. Yes, slaughter of Indians and all. The origin of the holiday is horrible, I will not argue that. But a holiday that requires no buying of gifts? And lots and lots of food with people you love, be they friends or family? That's my kind of day.
And then there's leftovers!
And this is what we plan for our leftovers! Che and Victor will be coming over Friday for those and birthday cake, as it is Che's birthday.
And then! There will be naps followed by Linguine with Clam Sauce and Neighborhood 3: REQUISITION OF DOOM!
So spoiled will I be, two consecutive all day Fridays spent with J, just eating and kicking it. Nice life!
This is what's on the menu for this evening:
Pumpkin and Bacon Soup
from the Whole Beast, Nose to Tail Eating. By Fergus Henderson
Olive Oil
3 Onions, peeled and chopped
3 Leeks, peeled and chopped
5 Garlic Cloves, peeled and chopped
2 1/4 lbs Streaky Bacon
4 Canned Whole Tomatoes
1 Pumpkin, peeled and seeded and cut into 1" chunks
3 Bay Leaves
a bundle of Thyme and Curly Parsley
at least 3 3/4 qts Ham or Chicken Stock
salt and pepper
Ok, Streaky Bacon is a British Thing. I used house-cured bacon from Parma Sausage down in the Strip. (I also got their mild Italian Sausage for Txgiving stuffing...!) And I only used a pound.
Chop bacon and saute in soup pot until fat is rendered. If you have more than a tablespoon of fat or so, pour it off. Add onions, leeks and garlic and saute until soft. Add tomatoes. Either squish up whole ones or use crushed, a generous spoonful per tomato. "Let all this cook down until you feel that they have really got to know each other."
Add pumpkin. Add broth. I used a qt of chicken stock and a couple cups of water. Let it simmer away for about 1/2 hour.
Delicious.
With this we had
Haluski
1 onion
a sprinkle of sugar
1/2 head of cabbage
1/2 package of egg noodles
1/2 stick of butter
2 T caraway seeds (optional. I love caraway, but some people, HI DANA!, do not.)
salt and pepper
Put 1/3 of the butter in a big pot, melt it and add the onion. When the onion is soft, sprinkle it with sugar, this will help the onion to caramelize. After the onion has started to brown, add the balance of the butter and the cabbage. You may need to add the cabbage in stages, if so, add the butter in stages as well.
When the cabbage has started to soften, add the caraway.
Meanwhile, cook egg noodles.
When the cabbage is melty soft, toss with cooked egg noodles, sprinkle with salt and pepper, and VOILA. You have made a traditional Pittsburgh Polish dish.
And as an extra added bonus today, you get Regan's Family's Wicked Easy
Microwave Marmalade
2 oranges, ends cut off and discarded (1 orange usually makes 1 cup chopped)
Equal amount of granulated sugar
Slice and chop the oranges, rind and all, very fine.
Measure the sliced and chopped oranges, stir in an equal amount of sugar. Mix well in a large glass measure, and zap on high for 6 minutes. (Sometimes it take a couple of minutes more)
Stir once during zapping to make sure it's well blended.
While the marmalade cools down on the kitchen counter, stir a few more times to make sure the orange pieces are distributed throughout the marmalade. Cover and refrigerate. Sets up as it cools.
So, my Christmas lights are up, my wreath, the first one I've ever bought! is hung in the window, the lone candle is in the upstairs window and I am ready for Thanksgiving!
Did I say I'm hosting? I'm hosting. My parents, my brother and his wife, J, Regan and my downstairs neighbor. We believe in Pot Luck over here!
And this is what we're having:
A Big Turkey
Oyster Stuffing
Sausage and Apple Stuffing
Mashed Potatoes
Brussel Sprouts with Walnuts
Cranberry Sauce with Pears and Ginger
Sis in law's Family's Broccoli and Cheese Casserole
Squash
Kielbasa
Salad
Pecan Pie
Pumpkin Pie
Homemade Vanilla and Pistachio Gelato
Carrot Cake
And lots and lots of wine.
My brother is doing the turkey. I have been permanently removed from Turkey Duty because I can never get the damn thing cooked on time.
And I will be making that marmalade to have on toast Friday morning!
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