Friday, Jan. 23rd, 2016 -- I'm indulging in a little bit of private gloating.  The CEO doesn't like me because I was hired by my boss' predecessor and she loathed him.   For the past several weeks, I've been running reports for grant committees.  They had a meeting in the IT conference room which is literally around the corner from my office.  As ( Read more... )

It's been nearly a year since I've done this, so I'm including the explanation I started this project with.

The Tales of Redwall by Brian Jacques is your standard sword and sorcery fantasy series, except that the characters are all mice and squirrels and rabbits. Brian wrote "The Redwall Cookbook" listing how to make the dishes he mentions in his ( Read more... )

Stuffed Springtide Mushrooms ( Read more... )

Dibbun's Delight ('dibbun' is the Redwall word for 'children ( Read more... )

1 quart strawberries, hulled ( Read more... )

Savoury Squirrel Bakes ( Read more... )

The Tales of Redwall by Brian Jacques is your standard sword and sorcery fantasy series, except that the characters are all mice and squirrels and rabbits. Brian wrote "The Redwall Cookbook" listing how to make the dishes he mentions in his stories. It's basically a vegetarian's cookbook for children. I've decided that I'm going to reproduce every ( Read more... )

Friday, October 3rdIt was so hot in the office, I had to have the fan on.  In October?  After work, we went out for a fish fry to Sheridan VFW Post.  Their fish and shrimp platter is huge.  SNI had a rabies clinic earlier this week.  It was run by folks I work with.  We brought in Gandalf for her shots, apparently not everybody can catch a LoTR ( Read more... )

Monday's dinner was Mole's Deeper 'n' Ever Turnip 'n' Tater Casserole.  As dinner for two, it wasn't bad.  I don't think I would serve it at an SCA feast because in order to appreciate the visual effect of stripes of color, you would have to serve each table with a small glass casserole dish.  I don't think the average feast kitchen has that many ( Read more... )

Friday night I made Hotroot Soup from the Red Wall cookbook for dinner.  I swear that if I ever run a feast, I'm using this book for all my vegetarian recipes.  Since we aren't vegetarians, the broth was made from the chicken parts left over from Harvest Raid.  The onions, leeks, and potatoes were all from Farm to Table.  The original recipe called ( Read more... )