Kerry Beal

Thanks. Might be interesting to start with Golden Syrup and see what results. I made a fabulous maple syrup vinegar once - never repeated sadly!

It was a windy night - making it possible to hike around Low Island without getting eaten alive. Found this in my travels - oddly just after I took the picture my phone turned itself off. I have to be quite deliberate to reboot my phone and I'm pretty sure I hadn't. I've got a couple of short videos where I can pick up the blur of a Common Nighthawk flying around the soccer field. But for the life of me I couldn't get a proper photo.

Tomorrow is the Manor then the clinic - haven't decided who get's what yet.

We liked the first of the retrograded trials best

How would you describe the vinegar made with the cane syrup?

Last of the trials this trip - retrograded for 45 min at 55, 1.5% brine until cooked (around 5 minutes) 165 til blonde, then 195 til brown. I thought the oil was warm but the probe wasn't measuring, just the pan temperature so half got a bit of a cold bath for a bit initially. Last batch done similarly were better.

Sailboat sailing by while we enjoy our Brother's Perryman. Booze is now packed away. I have made 3 bottles of premixed cocktails made to await our visit next year - but need to figure out where I can hide them since I don't have a locked cupboard anymore.

Nope - the Big Easy Oiless Turkey Fryer.

Looks lumpy - like it's got a lot of form VI crystals in it. Try melting it down completely - I don't hesitate to let it get to 60º C. Put it back into a scrupulously clean container and leave it at room temperature until it is fully hardened again. Then you can put it back in the EZtemper. If it is still lumpy - you might just need to bin it and get some 'fresher' cocoa butter.

Hope to see it get some use - we'd stopped playing with it!

Nope - gave it to Max last year when we left

Literally naan in a can

I use yolks in creme brûlée, Atlantic Beach Pie, cannele, Chocolate Cream pie, chocolate mousse, chocolate pots de creme, chocolate salami, creme caramel, Diane Kennedy's flan, eggnog, hollandaise, Pierre Herme's Pastry Cream - I also use a dozen yolks in a recipe given to me by @patris for Kuchen.

So today was the day for the Naan in a Caan. So rolled out, oiled, and cooked at 160º on Control Freak. Cooked two - tasted the first - binned the rest. Salty, chemically, wrong texture.

My breakfast this am.

That's how my mom made hash and also the meat for shepherds or cottage pie from a leftover roast.

4 inch purple, 3 inch red, 2 inch glow in the dark which is a really yucky ivory color in daylight.

Each width of casting material is a different color - so the lady on the left could have had red - but opted for the purple cause it's her grandson's favorite color. The kid was getting purple no matter what because of the width - but he was still happy with it.

Kira waiting for the fireworks. Not everyone in town knows me - but they all know Kira. She got quite antsy when they started - lots of loud bangs - but eventually she settled down and began to enjoy the show. Not a lot of photos of the fireworks - going to see if I can upload a video properly overnight.

Actually that many years later - his mother did find it amusing when I told her.

His Italian Dessert book is a favorite of mine.

Clearly I failed to get the composed dinner picture.

Adulterated Corpse Reviver- Anna and I agreed that even unadulterated it wouldn't have been our favorite. My replacement - a Rainbow Sour. Much more up my alley.

Not a whole lot of patients today - but when they did come they were broken! They both opted for the purple.

I recall asking my mother what little Johnny down the street had died from - "because he didn't wash his hands before dinner!". Years later Johnny's mom was my patient when I was a resident. Turns out it was leukemia.