Note title of post.
That said, this recipe: http://www.seriouseats.com/recipes/
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So according to the calendar, we need to get certain bits of the garden ready to plant soon. At least that’s what the seed packet says.
Anyway, the rain interfered with getting the garden started today. We began flattening out the area where it’s going to be, but moving wet clay sucks hairy… Err, yeah.
I’m still dithering between raised beds with “new” dirt, which I’m afraid is going to be pricy, and trying to amend the dirt I’ve got. Did I mention that dirt is heavy clay, some of which is nothing more than fill dirt that wasn’t even growing grass? But then that describes large portions of my yard.
Meanwhile it’s still raining, so it’s not like I can work on it more anyway.
Mirrored from Erminespot.
I've mentioned we signed up for veggie-delivery a couple times, and have been telling lots of people about it because it's a really cool service. Not sure if anyone's actually going to sign up for it, but if you do happen to try Papa Spud's, can you give them my name as the referral? I get free stuff that way... ;-) (Hey, at least I'm honest!)
Thoughsoucyn points out it's more like a French dinner. But I digress.
Every so often, Papa Spids brings us things that aren't vegetables. Like garlic and dill chevre from Black River Farmstead. Which is really lovely on wheat toast.
It's even better with last night's tarte tatin, which I didn't make out of some desire to make American apple poe for the election, but because I had a lot of random apples filling up the fruit drawer.
Posted via LiveJournal.app.
So as I mentioned a few times, we've been eating better since the move... But what's weird is that I actually chose to make salad this evening. Pretty though, no?
(What's even cooler is that my stove has reaaly great lighting for food - that was taken on the iphone, which so has a not great camera...)
Posted via LiveJournal.app.
I'll post real documentation (such as it is, I *hate* cooking early period) later....
Matbröd: Freshly baked wheat bread.
Knäckebröd: Rye Crispbread
Ny Smör: Homemade Butter
Skyr med Vitlök: Fresh cheese with garlic
Brotchan Folchep: Leek soup with oatmeal
Klättra och Mussla Småkoka: Scallop, mussel and clam stew with fennel
Steka Nötkött: Roast beef
Älgstek Ffläta med Röd Vin och Svampen: Venison braised with red wine and mushrooms
Griskött Korv inne om Titulera om Lucan: Pork sausage in the style of the Lucanians
Sylt fisk med Rödlöken: Pickled fish with onions
Bönan med Öl: Beans cooked with beer and spices
Moroten Ugnen med Ingefära: Carrots cooked with ginger
Steket Kålen: Sautéed cabbage
Söt Havrekaka: Sweet oatcakes
Bakat Äpplesås: Baked applesauce
Honung Kräm:Honeyed custard
Actually, that's approximately the same order of the scores I got - the first three things did REALLY well, the last 2 needed a little more work. Not surprising, really - I'm a cook and research geek, not quite as good at making things pretty - and the chicken was a little more of a documentation stretch. And calligraphy? Well, that I'm just new at - this is the first project I've actually finished.
Anyway, I had lots of fabulous conversations, though I didn't really get to leave my table and thus I didn't really see anyone else's stuff. ::pout:: This makes me sad, as I *heard* about lots of fabulous stuff I didn't see.
I didn't win the Pentathlon... but! Their Majesties gave me a Silver Nautilus because, to quote His Majesty, I "had people stacked three deep around my table to taste stuff all day." Which is pretty near true, actually - thus the lack of wandering around. I don't mind though - for whatever reason, people just won't try stuff without someone there to explain what it is, even if there's PLENTY for both judging and random samples. (Is there any way to fix that? I'm planning on entering food in A&S at Crown, and well, am NOT planning on staying with it...)
So...now I have to get everything up on my website. Though I'm thinking about a site redesign in the meantime... and tonight? I'm digging out my armor and going to Buckston practice for the first time this year. Yay!