racheld
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Posts posted by racheld
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Sorry chef from clarens, my Maputo minibus gives me the inside info
Well!!! If I'd known we were allowed to consult our Familiars, I'd have been participating MUCH MORE!
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Welcome, Craig! It's nice to meet another bee person.
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4 stitches and a happy little scar.
Yep, me and my king-sized roll of 24" and I think it was brand new---anyway I grabbed and it cut.
And MY scar pouts when it's gonna rain.
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We're having creamy cauliflower/cheese soup, with a little tray of greenery for grazing---some soft home-dripped yogurt with dill and chives for dipping.
Crisp-bottomed cornbread and little bits from one of those "cheese" boxes Chris got as a Christmas gift---little half-moons of Summer sausage and several wee packages of various cheeses.
Chris just called and said he picked up an ice-cream roll, so there's dessert.
Cold night, warm welcome.
ETA: I don't know HOW I missed that elegant mon-you you were serving Daniel---just lovely.
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I think I'm afraid of Reefpimp. Anybody with me?
Unh-Hunh. But MANNN, he can COOK.
I've never cooked in a restaurant kitchen---I think I could stand the heat, but the Preposterone will kill you.
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No mentoring, no correspondence, no dining and discussing---he never knew I existed. I just know that when I'd scroll down and see that little table in the margin, I was going to enjoy/learn/agree/frown/absorb/covet---take your pick. I saw that he hadn't posted in several months, but thought he must be traveling and learning and taking notes for us to share.
I think I'll just imagine he still is, and that we'll hear more of his well-thought words, the flavors and atmospheres and adventures we all armchaired and savored through his writing.
My deepest condolences to his family, and to all of his eGullet friends who will miss him greatly.
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I poured a whole carton of vanilla flavored soy milk into my beef soup. The recipe called for regular, plain soy milk. I tasted the soup and just couldn't quite figure out where the gross sweetness was coming from. And then...it hit me! OOPS!
Chris cooked breakfast one weekend morning, and made beautiful golden fluffy scrambled eggs. I asked the secret, and he said it was CoffeeMate.
The only CoffeeMate I had in the fridge was French Vanilla.
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Playing it as it originally lay:
John Cusack and Rupert Everett were in the movie, "My Best Friend's Wedding."
Rupert Everett stars as Sherlock Holmes in the new BBC series.
Sherlock Holmes organized the Baker Street Irregulars, a helpful group of street urchins.
Street Urchin---sea urchin.
ETA: I'm amiss in taking away and not contributing. Gotta stay close to my roots.
Winston Churchill and Collards
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Genghis Khan and Baked Alaska
G. Khan invaded Russia in 1222
US bought Alaska from Russia in 1867
Without Alaska, it might have to be Baked Antarctica
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Fun. Looking forward to future installments.
Just one thing, far beyond poetic license---have YOU ever seen a can of snow peas? I cannot imagine that they would take well to all the steam process---their charm mostly lies in their crisp greenness after a thirty-second blanching. Certainly they'd be WAY past prime after canning. Visions of gray goop dance in my head (as opposed to the gray sludge which usually inhabits).
Of all the vegetables to put into the poem---where does she SHOP?
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Black skillets
This has been SO wonderful, and the week has flown like minutes. Your lovely family, the great cooking, the ultra-pro photos, and just a glimpse into your lively life. I especially enjoyed seeing steps to the finished "Dinner" plates we drool over every day.
And the mapo looked wonderful, but DO give a try to Ah Leung's version---that's the one that gets my tastebuds a-tingle at BREAKFAST time. When that ginger/garlic starts to sizzle while I'm having my first coffee---bliss. It also has a definite bit of that pleasant heat. And Caro makes it perfectly---she's already at work now, and won't be home til daylight. She'd want to convey how much she's enjoyed this blog, as well.
Thanks again for the week. See you at DINNER.
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DAYUMM, Henry!!
I think you're doing your degrees in Centigrade.
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One little almost off-topic question in the he/she/razor/assault fray:
How DID Marcel flip that salmon with all those cutesy hearts lined up so perfectly? What if they had stuck to the skillet and looked like rick-rack gone wild? That was a weird chance to take.
And Cliff DID keep muttering about mayhem.
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Doc,
You DO bring a bright spot to a morning---in CHAPTERS, no less.
Wouldja consider a War and Peace kinda deal, traveling and reporting?
Good stuff.
(And why does the only envy-green smilie look dyspeptic?)
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Lovely day, lovely meals, VERY interesting conversations.
rachel,
aimless rambler emeritus
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Echo, echo---stem. You can slice it whole, or cut it in half, then slice or up/down cut, then slice to make mince or small dice.
The root end serves as a connector, plus---the stem end does not have that tough little woody circle in it to interfere with the first slices.
Listen to Granny, now, Hon.
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Insomniac, surely you meant your first post either to the Dinner thread, or in posting pictures---I've been enjoying your clever repartee over on the "Six Degrees" thread for a while now.
That dinner was delightful, though I admired for pretty only---I do not know those dishes by name, but they were gorgeous.
Welcome, however long you've been here!!!
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HAAAAAAY, Rebecca!!! I'm so glad you're feeling like joining in---and that's twice this week, I think---so good you're feeling up to it.
Just this Thanksgiving, I (for the FIRST TIME, EVER) stood up from the table and sort of stayed inclined toward the seated guests. The kids had long ago cleared the table as we talked, dessert and coffee had been served and eaten, liqueurs declined, and the clock was clicking toward ten after a 5:30 twilight seating.
I had worked hard on the meal, serving every traditional item in our Southern family's usual menu. I had super-cleaned and arranged and defrosted and scrubbed and tidied the kitchen and dining area, for I was doing the eGullet blog that week, and had cabinets and refrigerators ready for picture-taking (that eG crowd insists on fridge shots, hands, cabinets, coffee shots, etc---they're a hard crowd to work).
I had also blogged day and night since Sunday, was having a hard time with my poor computer skills, and kept losing whole posts into the ether trying to segue back and forth from my own eG identity to the nom-de-keyboard they gave me for the week, in order to post pictures.
PLUS, and this is the worst plus---Chris had been in hospital for three days, wrestling with a kidney stone, and came home on Wednesday afternoon. I knew he needed to lie down soon, and I was just worn out, and could have gone to sleep in that stiff dining room chair, had I not kept my mannerly eyes open by sheer force of will and several espressos.
But I DID stand at the stroke of ten, and didn't do any little busywork. I gave them my full attention, sort of leaning their way in an expectant posture (Louis B. Mayer, I think, or some other tycoon said when the conference/interview has gone on too long, stand and lean---they feel they have to respond, and will stand as well).
And they did stand, and say it was getting late; we packed up leftovers for their Friday lunch, wrapped the half-pie left from the two they had brought, and saw them happily up the stairs and out. I may have even closed the front door before their lights swept out of the driveway---I DO know those dishes waited patiently for Friday.
Never before or since have I prodded a guest to leave. Chris needed his rest, and so did I. It worked, and they're coming to his Birthday Brunch next Sunday, so I guess no hard feelings.
(I do remember seeing two aunts of the bride stripping the wedding tables of all their finery and exposing the old brown wood of the folding tables before the B&G and guests had even left the premises---now THEY needed a lesson in tact).
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sexu
Not me, Babe. You're not my type.
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Who toom were you speaking?
I've been enjoying all the VERY clever jumps and steps and quantum leaps---I just LOVE being in company with such intelligent people!!!
Upthread, I was going to mention Tinky Winky and . . .He caused a puff of furor for carrying that purse, and I had to purse my lips tightly to keep from urping every time I scanned past that line. Glad it got retired.
Carry on.
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I've never seen any---just always knew there had to be some sometime. I've also never seen a rutabaga just out of the ground---we of the acres of gardens STILL had to go get those wax-covered ones at the grocery store.
And Welcome, oh-so-aptly-named-for-the-greens-thread, ham hock!!
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Shaun, you were right on the money. One thing that was not mentioned was that bees don't fly great distances. A test was done off the Gulf Coast and a barge of bees were moved everyday and when it got 7 miles offshore the bees stopped bringing back nectar because it was too far for them to fly. Bees will work the best honey source and the closest flowers first so they may only travel less than five miles so even if your neighbor had hives they may be little good to your area if it's too far away.
I remember a wild hive that lived in an old house for over 20 years and as soon as we started to notice mites in our hives the wild ones died out. Also bees when they swarm may only fly short distances to find a new home. Since the only wild hives left are swarms from local beekeepers, if there is not a wild hive in your area it could be years or never if you're thinking they will return.
And if you have a hive and don't have mites but your neighbor does and his hive dies off, your bees will rob his dead hive and the mites will hitch a ride back to your hive. Just a little info I thought I would mention. So for those who think it's not important you should rethink this unless you want to start paying $12 for a cantaloupe.
If you can start a hive, that's great and if not try to be friends with the local beekepers we have. If you have land with a good place (like a wooded area or old house place), offer a new site to beekeepers in your area. I guarantee if you show interest and want to go learn from someone else that keeps bees they will be willing to help you get started.
Thanks,
Slim
The above written by rachel's DS#2, bee charmer and our own apian encyclopedia. I'm so proud.
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I accept the expert title by age, experience and default and tell you, "MANNN, that's a FINE mess a greens!!!"
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