more rambling
Feb. 26th, 2006 10:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
verbicide1. 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.
