on the rails
Hullo-ullo-ullo! We are starting out slow, 2017 and I, with cleaning and cooking and tugging at weeds between light spatter-downs of rain. It is a good way to get going -- the pedal will have to hit the metal soon enough. Today's subject line alludes to an article in the Holiday 2016 issue of Edible Asheville, about Carolina Ground, where grain is milled.
[Tara Jensen's] baking practice is influenced by her desire to keep a relaxed attitude, even when the fire is hot and her soul is weary. "What makes a baker exceptional is the ability to recover from mistakes without going off the rails," Jensen says.
The BYM peered into the oven as I was cleaning or prepping something else.
He: Whacha makin'?
Me: Cornbread.
He: Oooh... but, tell me this isn't some superstition thing.
Me: No. Although it does contain black-eyed peas.
He: DAMMIT.
Me: ... because I don't have to use as much milk.
I was actually thinking of a spoonbread recipe I'd looked at earlier when I said that; the bean variation of Bittman's cornbread recipe involves 2 eggs, 1 cup milk, and no white flour -- not a significant savings in the milk department, variation-wise. But my main goal was to try something new that would go with the beef burgundy from the freezer. I also made lemon-garlic kale salad, albeit with pecans and gorgonzola instead of almonds and parmesan.
It is true that I picked up the can of black-eyed peas yesterday at the store, because hey, there it was on the endcap, and then I put kale and kielbasa into the basket as well, thinking the three would make a good combination for lunch. But what I actually craved this morning was I grew up calling "mee whun" -- a simpler version of this rice noodle recipe. The version I prepared today contained just bean threads, cabbage, carrots, garlic, and pork.
Other stirrings: one rejection reached me yesterday; I sent two submissions to editors today.
Closing the day with the good kind of hot water: a mug of Li Shan Pear Mountain tea and a hot bath. I'm pondering what to replace tired tulips with, in the shade beds in my front yard, but the truth is also that I might be best off tending to just the soil itself for a long while. I had the old gonna-fail-two-classes-because-I-didn't-go-to-them nightmare this morning -- my subconscious hasn't developed any subtlety over the years. Basics first, you imbecile. Right. Got it. On with the hoe.
This entry was originally posted at http://zirconium.dreamwidth.org/138778.html.
[Tara Jensen's] baking practice is influenced by her desire to keep a relaxed attitude, even when the fire is hot and her soul is weary. "What makes a baker exceptional is the ability to recover from mistakes without going off the rails," Jensen says.
The BYM peered into the oven as I was cleaning or prepping something else.
He: Whacha makin'?
Me: Cornbread.
He: Oooh... but, tell me this isn't some superstition thing.
Me: No. Although it does contain black-eyed peas.
He: DAMMIT.
Me: ... because I don't have to use as much milk.
I was actually thinking of a spoonbread recipe I'd looked at earlier when I said that; the bean variation of Bittman's cornbread recipe involves 2 eggs, 1 cup milk, and no white flour -- not a significant savings in the milk department, variation-wise. But my main goal was to try something new that would go with the beef burgundy from the freezer. I also made lemon-garlic kale salad, albeit with pecans and gorgonzola instead of almonds and parmesan.
It is true that I picked up the can of black-eyed peas yesterday at the store, because hey, there it was on the endcap, and then I put kale and kielbasa into the basket as well, thinking the three would make a good combination for lunch. But what I actually craved this morning was I grew up calling "mee whun" -- a simpler version of this rice noodle recipe. The version I prepared today contained just bean threads, cabbage, carrots, garlic, and pork.
Other stirrings: one rejection reached me yesterday; I sent two submissions to editors today.
Closing the day with the good kind of hot water: a mug of Li Shan Pear Mountain tea and a hot bath. I'm pondering what to replace tired tulips with, in the shade beds in my front yard, but the truth is also that I might be best off tending to just the soil itself for a long while. I had the old gonna-fail-two-classes-because-I-didn't-go-to-them nightmare this morning -- my subconscious hasn't developed any subtlety over the years. Basics first, you imbecile. Right. Got it. On with the hoe.
This entry was originally posted at http://zirconium.dreamwidth.org/138778.html.