A post not about cats, but cooking
Jun. 22nd, 2008 12:18 pmLast night, I attempted to make Arthurian fudge cookies. Two-thirds of the batch I cooked last night, and they melted in the oven and turned into a passable if very thin brownie slice. (K, I have a packet for you in payment for finding the recipe...)
The rest of the batch I refrigerated over night, and they stayed in cookie shape, but burnt on the bottom before their tops went shiny and cracked as per the recipe. Sigh. The refrigerated dough had the texture of ice-cream, however, and was positively delicious in its own right. (ed: actually a few of the cookies survied and they look crap but taste awesome. munch munch munch.)
Yesterday I went to the shop to buy milk and was assaulted by my inner carnivore, resulting in the purchase of topside fillets. I suspect I'm a little iron defficient- I bought some spinnach as well, and despite the fact that it tastes completely gross, I munched on raw spinnach leaves with great relish all the way home. Om nom nom.
I attempted to make Topside Cordon Bleu (instead of veal or chicken). Which would've been an odd taste combination anyway, except that the cheese melted right out of the middle, and I accidentally crumbed it in cornflour instead of breadcrumbs, not knowing my way around Awesome's pantry as well as I know my mother's. On the other hand, I concocted absolutely stunning potatoes in garlic and chive butter.
On a more successful note, I had my Wife out to dinner and fed her Spinnach and Ricotta Aglotti, and impressed her immensely with my ability to make white sauce without a recipe. She says she knew she was onto a good thing when she married me.
Oh, and on an entirely unrelated note, you should all go and watch this short and humourous clip about medieval music.
The rest of the batch I refrigerated over night, and they stayed in cookie shape, but burnt on the bottom before their tops went shiny and cracked as per the recipe. Sigh. The refrigerated dough had the texture of ice-cream, however, and was positively delicious in its own right. (ed: actually a few of the cookies survied and they look crap but taste awesome. munch munch munch.)
Yesterday I went to the shop to buy milk and was assaulted by my inner carnivore, resulting in the purchase of topside fillets. I suspect I'm a little iron defficient- I bought some spinnach as well, and despite the fact that it tastes completely gross, I munched on raw spinnach leaves with great relish all the way home. Om nom nom.
I attempted to make Topside Cordon Bleu (instead of veal or chicken). Which would've been an odd taste combination anyway, except that the cheese melted right out of the middle, and I accidentally crumbed it in cornflour instead of breadcrumbs, not knowing my way around Awesome's pantry as well as I know my mother's. On the other hand, I concocted absolutely stunning potatoes in garlic and chive butter.
On a more successful note, I had my Wife out to dinner and fed her Spinnach and Ricotta Aglotti, and impressed her immensely with my ability to make white sauce without a recipe. She says she knew she was onto a good thing when she married me.
Oh, and on an entirely unrelated note, you should all go and watch this short and humourous clip about medieval music.