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The Cat Hair Model of Survival

Ah, puffettes. Puffettes of fur floating amiably down my hallway. Puffettes of plants I planted in December, stunted and perplexing, barely surviving the ravages of slugs even with my late night huntings, so that they are clumps of determined survivors in my EarthBoxes, that may grow into adulthood. Or they may not. Cream puffs for breakfast, stuffed with strawberries, on the window seat I reclaimed from the cats as mine.

A friend gave us these boxes of gourmet coffee beans during a house move. Lacking a coffee grinder, I have taken to hand-grinding the beans in my mortar while the water boils. It's really quite soothing, and the smell of the beans filling the kitchen is quite wakeful. I have found that it's easier to grind the beans two tablespoonfuls at a time, as this results in less jumping beans on the counter. I also only grind what is needed for that morning's coffee, freezing the rest of the beans for later.

My dinner plans for tonight are to purchase a round of brisket, and make a pot roast out of it. I'm recycling a rich layer of mulled wine spices, nuts, fruit and peel included, as a layer of aromatics on the bottom of the pan. I figure with a bit of leftover mulled wine concentrate and beef juices, this would also make an excellent sauce when drained. I've had the spices lying around in the freezer since Christmas. If this works out, I still have an extra yoghurt tub in the freezer to play with.

I haven't yet begun my great buckwheat pasta experiment, though I really want to. My beignet failure is a matter of practice, but it's really about finding a day when I'm not too tired out to roll and knead things. I have figured out that out of the numerous issues with the beignet dough, it was likely the non-use of butter that was the problem. Possibly also, elderly yeast. I have much tinkering and playing to do.


( 4 comments — Leave a comment )
Mar. 9th, 2013 10:48 pm (UTC)
Fruit and peel go with brisket?

*takes notes*
Mar. 9th, 2013 11:13 pm (UTC)
It depends on the fruit. The peel is consonant with zest to my mind, or marmalade marinade. I've found that apples go nicely with red meat (and liver and rosti). In this case, I'm using raisins, which I think will add a nice bit of sweetness to balance out heavy cloves that is in the mulled wine.
Mar. 11th, 2013 12:08 am (UTC)
If you ever decide to stop grinding your coffee beans with a mortar and pestle, there's always this:

I think it's really cute. XD

Mar. 11th, 2013 08:49 pm (UTC)
Oooh. That is a fine kitchen innovation on the pepper mill indeed!
( 4 comments — Leave a comment )