(no subject)
Monday was my third bass guitar lesson. Abi brought her spare bass and left it here, for me to use.
It's been weeks since the last lesson, because she was abroad. And I did not have a bass, so I did not practise. A couple of fingers are tingling. Are there thimbles for playing bass?
*
The organic-veg-box gave us chicory, I looked up a recipe for it, and since I had all the ingredients, I cooked it:
20 minutes, 2-4 people
Ingredients
2-4 chicory
A lump or two of butter
Sea salt
Freshly ground pepper
1 glass of orange juice
1 squeeze of honey or agave syrup
Method
1. Halve your chicory lengthwise. Carve out the smooth little triangle bit of white in the centre - removing it helps it cook more evenly.
2. Get a frying pan quite hot. Add a lump of butter. Let it sizzle and froth.
3. Add your chicory halves, cut-side down. Season.
4. Let them cook for a mo. Then, add enough orange juice to come about 3/4 way up chicory - so just the arched back is peeping up. Let it bubble up for a mo. Cover and cook until the chicory are tender.
5. Uncover the pan. Drizzle in the honey/agave. Let the sweetened juice reduce down to a thick, dark, toffee-like syrup. The cut-side of the chicory should be nicely golden.
6. Arrange in a dish.
You see where the recipe says 20 minutes but doesn't specify timings? So I gave it ~10 minutes to cook, and then another ~10 minutes to reduce the sauce to stickiness, which did work. I think I overcooked the chicory, but it was all tasty anyway.
*
On Sunday there was The Pembury and seeing Abi for the first time since the 9 Worlds Convention in August. She has returned from traveling in the Americas.
This entry was also posted at http://ruthi.dreamwidth.org/386128.html, where it has
comments. You can comment here, or there.
It's been weeks since the last lesson, because she was abroad. And I did not have a bass, so I did not practise. A couple of fingers are tingling. Are there thimbles for playing bass?
*
The organic-veg-box gave us chicory, I looked up a recipe for it, and since I had all the ingredients, I cooked it:
20 minutes, 2-4 people
Ingredients
2-4 chicory
A lump or two of butter
Sea salt
Freshly ground pepper
1 glass of orange juice
1 squeeze of honey or agave syrup
Method
1. Halve your chicory lengthwise. Carve out the smooth little triangle bit of white in the centre - removing it helps it cook more evenly.
2. Get a frying pan quite hot. Add a lump of butter. Let it sizzle and froth.
3. Add your chicory halves, cut-side down. Season.
4. Let them cook for a mo. Then, add enough orange juice to come about 3/4 way up chicory - so just the arched back is peeping up. Let it bubble up for a mo. Cover and cook until the chicory are tender.
5. Uncover the pan. Drizzle in the honey/agave. Let the sweetened juice reduce down to a thick, dark, toffee-like syrup. The cut-side of the chicory should be nicely golden.
6. Arrange in a dish.
You see where the recipe says 20 minutes but doesn't specify timings? So I gave it ~10 minutes to cook, and then another ~10 minutes to reduce the sauce to stickiness, which did work. I think I overcooked the chicory, but it was all tasty anyway.
*
On Sunday there was The Pembury and seeing Abi for the first time since the 9 Worlds Convention in August. She has returned from traveling in the Americas.
This entry was also posted at http://ruthi.dreamwidth.org/386128.html, where it has
comments. You can comment here, or there.