![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidweather
Yesterday was fall. Yeah, I know, the calendar. But I started thinking about wearing slippers inside, and closing windows or the french doors, and hotter showers, plus cocooning in the covers so recently unneeded. I'm glad. And yet, Sukkot isn't for another month yet... I'll need to make lots of thick, hot foods to keep us warm. (Or perhaps there'll be a short warm period for the holiday?)
crocheting
Yesterday I finished a beaded choker, the first one with dangling beads (triangular wooden ones that made me think of teeth, for no good reason). Last week I was playing with color in making a blue and green one, very simple. Next up I'm experimenting with small dark red wooden loops, to see if I can make them dangle at two lengths.
upcoming
For all the knitters and yarn-obsessed, this Sunday on Boston Common is the 2005 Knit Out.
For those not in Boston, there are events around the country, listed here.
For locals not working Columbus Day (Monday, October 10), there's Opening Our Doors day in the Fenway, from 10 to 4. Free admission and/or tours of the Isabella Stewart Gardner Museum, the National Braille Press, Symphony Hall, etc. Art shows, walking tours, and lots of kid-friendly stuff.
holidays
They're coming... I'm starting to plan meals (one definite invitation out for R"H, hosting at least three on Sukkot, possibly more), and realizing that I have to reconfigure the porch to have enough room for people in the sukkah. Of course, now that it's chillier, some annuals will die, so there'll be some room. I should also consider more substantial walls (what, though? I don't know yet.). Oh, and likely going apple-picking this Sunday.
food
Last night I tried using Infinitehotel's description to make potlikker (and greens and such, of course). The short answer: needs more work (in my kosherizing it; I'm sure the regular stuff is most excellent). Part of it's my own fault; I went against my instincts and listened to the guy at the Butcherie, who was sure he knew what I said I wanted. Or at least, using his suggested slices of smoked turkey pastrami, I should've added other oil, not just the slices of beef fry that for some reason I thought I should include. Everything else worked fine, and I ended up with some yummy liquid, but not anything to write home about, either. The third meat I'd gotten as a possibility was a bone-in turkey thigh that had been shwarma-fied, somehow. I tried it last night, and it's bizarre, somehow like turkey roll still on the bone, though saltier than the cold cut.
I keep seeing bags of tiny spherical Key limes, and thinking about what I would do with them. I finally realized I could make a Shaker lime pie, which wouldn't waste all the peel. (Or marmalade, I suppose. But marmalade generally needs pectin, and I am generally unsuccessful with powdered pectins.)
I've been browsing through A Blessing of Bread, which is mostly challah recipes, plus some other breads, background and diagrams for braiding, and stories (plus a couple of typos, alas). Sometimes she's a bit too detailed, but I'd rather that than the other way 'round. I'm starting to think about using some of the fancy shapes she shows (the hand challah for the end of Sukkot; must make). Plus, some interesting possibilities for sourdough. I need to (a) get more flour, and (b) get more bread-eaters; there's no excuse to experiment with so many breads otherwise.
Yesterday was fall. Yeah, I know, the calendar. But I started thinking about wearing slippers inside, and closing windows or the french doors, and hotter showers, plus cocooning in the covers so recently unneeded. I'm glad. And yet, Sukkot isn't for another month yet... I'll need to make lots of thick, hot foods to keep us warm. (Or perhaps there'll be a short warm period for the holiday?)
crocheting
Yesterday I finished a beaded choker, the first one with dangling beads (triangular wooden ones that made me think of teeth, for no good reason). Last week I was playing with color in making a blue and green one, very simple. Next up I'm experimenting with small dark red wooden loops, to see if I can make them dangle at two lengths.
upcoming
For all the knitters and yarn-obsessed, this Sunday on Boston Common is the 2005 Knit Out.
For those not in Boston, there are events around the country, listed here.
For locals not working Columbus Day (Monday, October 10), there's Opening Our Doors day in the Fenway, from 10 to 4. Free admission and/or tours of the Isabella Stewart Gardner Museum, the National Braille Press, Symphony Hall, etc. Art shows, walking tours, and lots of kid-friendly stuff.
holidays
They're coming... I'm starting to plan meals (one definite invitation out for R"H, hosting at least three on Sukkot, possibly more), and realizing that I have to reconfigure the porch to have enough room for people in the sukkah. Of course, now that it's chillier, some annuals will die, so there'll be some room. I should also consider more substantial walls (what, though? I don't know yet.). Oh, and likely going apple-picking this Sunday.
food
Last night I tried using Infinitehotel's description to make potlikker (and greens and such, of course). The short answer: needs more work (in my kosherizing it; I'm sure the regular stuff is most excellent). Part of it's my own fault; I went against my instincts and listened to the guy at the Butcherie, who was sure he knew what I said I wanted. Or at least, using his suggested slices of smoked turkey pastrami, I should've added other oil, not just the slices of beef fry that for some reason I thought I should include. Everything else worked fine, and I ended up with some yummy liquid, but not anything to write home about, either. The third meat I'd gotten as a possibility was a bone-in turkey thigh that had been shwarma-fied, somehow. I tried it last night, and it's bizarre, somehow like turkey roll still on the bone, though saltier than the cold cut.
I keep seeing bags of tiny spherical Key limes, and thinking about what I would do with them. I finally realized I could make a Shaker lime pie, which wouldn't waste all the peel. (Or marmalade, I suppose. But marmalade generally needs pectin, and I am generally unsuccessful with powdered pectins.)
I've been browsing through A Blessing of Bread, which is mostly challah recipes, plus some other breads, background and diagrams for braiding, and stories (plus a couple of typos, alas). Sometimes she's a bit too detailed, but I'd rather that than the other way 'round. I'm starting to think about using some of the fancy shapes she shows (the hand challah for the end of Sukkot; must make). Plus, some interesting possibilities for sourdough. I need to (a) get more flour, and (b) get more bread-eaters; there's no excuse to experiment with so many breads otherwise.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2005-09-26 07:45 pm (UTC)no subject
Date: 2005-09-26 07:54 pm (UTC)(As to the status of your kitchen, I'd probably want to talk with you sometime before eating your cooking/baking, but I think LJ isn't the best place.)
Not neglecting your bread-eating offer, but it's feeling too early in the week to decide what I'll be making (and how much) for this Shabbat. Right now, all I have is one leftover multi-grain challah (most of mine end up multi-grain) that's likely enough on its way to staleness that bread pudding would make sense.
no subject
Date: 2005-09-26 08:13 pm (UTC)no subject
Date: 2005-09-26 08:18 pm (UTC)no subject
Date: 2005-09-26 08:27 pm (UTC)no subject
Date: 2005-09-26 07:55 pm (UTC)Every once in a while I wonder what they would be liked if they were preserved ala preserved lemons.
You created a monster with that preserved lemon thing...and I still haven't even made that recipe that they were orginally for.
no subject
Date: 2005-09-26 08:19 pm (UTC)So, preserved lemon monster, what do you use them for?
no subject
Date: 2005-09-26 09:04 pm (UTC)Hmm...ah well.
So, preserved lemon monster, what do you use them for?
Well, I like to put them on top of green beans for a quick side dish. I also make Chicken Tagine (http://www.sofeminine.co.uk/w/recipe/r796/chicken-tagine-with-lemons-and-olives.html) and Tomato Salad (http://www.cooking.com/recipes/static/recipe3210.htm)*.
* I can't get to my usual preserved lemon recipes, since the site is down. I usually don't use saffron ($$$) and include cinamon in the tagine. The tomato salad looks right on, though.