more rambling
Feb. 26th, 2006 10:21 pm1. I can't believe I've lived this long without a Kitchen Aid mixer. It is teh hot sex.
2. Also, I really, really love my microplane. I would kiss it, but it would shred my lips.
3. I burned my hand. Owie.
4. Dishwashers are the best thing ever.
Okay, enough with the numbering crap. Dishes are a-washing, and most of the food is put away. I'm glad my office consists of gluttonous vultures, because I'm going to offload a metric ton of salmon pate, crackers, and really nice cheese (smoked Gouda, Brie, Gorgonzola, and this really wonderfully peppery cheese called No Woman, which is Jamaican/infused with jerk sauce). I need to see if Jeff would like the leftover Kalamata olives, or the work-doggies get it, too. I'm struggling to give up the leftover lumpia, because I love it so very much, but it's 5pts a piece and I don't need that kind of temptation in my fridge. I know I can't just eat one a day or anything. I may have to take a piece of the cheesecake in for my boss, who has a crazy sweet tooth. And naturally this would require my not just eating it while standing over my sink in my underwear. I finally tried a bite of it--it's pretty good, though my pan is a 9 1/4 inch pan and the recipe was for a 9 inch pan, and I think the crust is a bit too thin.
A recipe that was a big hit tonight that I particularly loved was the champagne grapes--marinated, not variety. And I will share:
Champagne Grapes [From epicurious.com]
2 pounds red, seedless grapes
3 cups champagne (at room temperature)
1/4 cup granulated sugar
1 Tbsp lemon zest (with some more for garnish)
2 Tsp superfine sugar
Cut grapes into small clusters. Pour champagne into plastic bowl with tight-fitting lid. Add sugar and zest and stir until sugar dissolves. Add grapes, cover, and chill for 8 hours. Pour off marinade, pat grapes dry with paper towel. Toss with superfine sugar and remaining zest.
They were oddly spectacular.
And dammit. I just realized I didn't set the strawberries out to eat with the fondue. Mrh.
Also, I want to say that I really love my cat. And, clearly, he loves me too. It's very, very nice. He's such a sweet animal. Excuse me, I must go properly snuggle with him.
2. Also, I really, really love my microplane. I would kiss it, but it would shred my lips.
3. I burned my hand. Owie.
4. Dishwashers are the best thing ever.
Okay, enough with the numbering crap. Dishes are a-washing, and most of the food is put away. I'm glad my office consists of gluttonous vultures, because I'm going to offload a metric ton of salmon pate, crackers, and really nice cheese (smoked Gouda, Brie, Gorgonzola, and this really wonderfully peppery cheese called No Woman, which is Jamaican/infused with jerk sauce). I need to see if Jeff would like the leftover Kalamata olives, or the work-doggies get it, too. I'm struggling to give up the leftover lumpia, because I love it so very much, but it's 5pts a piece and I don't need that kind of temptation in my fridge. I know I can't just eat one a day or anything. I may have to take a piece of the cheesecake in for my boss, who has a crazy sweet tooth. And naturally this would require my not just eating it while standing over my sink in my underwear. I finally tried a bite of it--it's pretty good, though my pan is a 9 1/4 inch pan and the recipe was for a 9 inch pan, and I think the crust is a bit too thin.
A recipe that was a big hit tonight that I particularly loved was the champagne grapes--marinated, not variety. And I will share:
Champagne Grapes [From epicurious.com]
2 pounds red, seedless grapes
3 cups champagne (at room temperature)
1/4 cup granulated sugar
1 Tbsp lemon zest (with some more for garnish)
2 Tsp superfine sugar
Cut grapes into small clusters. Pour champagne into plastic bowl with tight-fitting lid. Add sugar and zest and stir until sugar dissolves. Add grapes, cover, and chill for 8 hours. Pour off marinade, pat grapes dry with paper towel. Toss with superfine sugar and remaining zest.
They were oddly spectacular.
And dammit. I just realized I didn't set the strawberries out to eat with the fondue. Mrh.
Also, I want to say that I really love my cat. And, clearly, he loves me too. It's very, very nice. He's such a sweet animal. Excuse me, I must go properly snuggle with him.
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Date: 2006-02-27 07:50 am (UTC)And they come in pink.
pink!
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Date: 2006-02-27 07:51 am (UTC)no subject
Date: 2006-02-27 07:57 am (UTC)On a side note, I have created a new icon in honor of my mixing dream. :)
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Date: 2006-02-27 07:57 am (UTC)no subject
Date: 2006-02-27 11:11 am (UTC)no subject
Date: 2006-02-27 04:33 pm (UTC)no subject
Date: 2006-02-27 01:32 pm (UTC)no subject
Date: 2006-02-27 04:35 pm (UTC)And why am I not surprised that you read it that way? :)
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Date: 2006-02-27 04:41 pm (UTC)(Hey, at least you know what you like? That's something!)
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Date: 2006-02-27 05:38 pm (UTC)no subject
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Date: 2006-02-27 06:22 pm (UTC)no subject
Date: 2006-02-27 06:26 pm (UTC)(Step right up! Getcher straight-lines right here!)
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Date: 2006-02-27 06:28 pm (UTC)no subject
Date: 2006-02-27 07:01 pm (UTC)*hee*
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Date: 2006-02-27 07:03 pm (UTC)...
*throws a banana*
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Date: 2006-02-27 07:12 pm (UTC)no subject
Date: 2006-02-27 07:25 pm (UTC)no subject
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Date: 2006-02-27 01:50 pm (UTC)no subject
Date: 2006-02-27 04:35 pm (UTC)no subject
Date: 2006-02-27 04:49 pm (UTC)Although maybe I'm thinking of the Cuisinart.
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Date: 2006-02-27 06:33 pm (UTC)no subject
Date: 2006-02-27 06:50 pm (UTC)no subject
Date: 2006-02-27 06:57 pm (UTC)no subject
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Date: 2006-02-27 04:36 pm (UTC)no subject
Date: 2006-02-27 06:37 pm (UTC)no subject
Date: 2006-02-27 06:59 pm (UTC)But I understand the compulsive need to buy stuff :)
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Date: 2006-02-27 06:28 pm (UTC)no subject
Date: 2006-02-27 06:59 pm (UTC)no subject
Date: 2006-02-27 07:12 pm (UTC)I really should starting cooking stuff, though.