It was a good weekend,
And like all good weekends, it was good :)
Sumo came out on Saturday and left a few hours ago. The weather was looking like it was going to conspire for a very thunderstormy and thus not-good for bike riding weather. Instead it was all bright and sunshiney, and thus not good for bike riding weather, because it was hot! So we sat around and talked and caught up on what was going on. Shared projects we had both planned and going on. Stuff... We (me, Drea & Sumo) made reservations for The Winds, and it turned out to be a very good thing we did. Reservations were at 8:15, and it was at least 8:30 before we got seated. Of course, it was 10-10:15 when we left, so all was good. The food was excellent as always, and left you feeling full, but not stuffed (or at least I didn't), but with nothing extra left over to take home.
Today, we got up and moving early. Made it to Panera, and got breakfast. Then stopped by Kroger, and got stuff to try out recipes for pasties for Push for Pennsic. We tried a modification of Drea's spinach/mushroom quiche recipe for pasties - well, after the first one, the modification of "get rid of all the extra liquid you can" was done. Those cooked at 350 for 40 minutes, and were a bit too brown.
The portions we did was a puff pastry sheet cut in quarters, and then each square was folded over to make triangles.
Later on, we did an awesome apple turnover with the puff pastry dough - simply, Granny smith apples sliced thinly, blackberries cut in half, sprinkle about a teaspoon or so of brown sugar on it, close up. These were in at 350 for 30 minutes, and were just a hair under what I would have liked.
Now, I'm waiting for the Gammon of Bacon recipe I got from Sandy to cook (though I halved the recipe). I figure this way I have lunch for tomorrow. It will also let me see what refrigerating the pastries after cooking does for them.
I came to the conclusion (and Sumo and Drea both agreed) that puff pastry dough is nice and convenient for cooking, but makes too much of a mess while eating. So I think we're back to making pie crust for the pasties. Though I'm also keeping my eye out for a pastry/turnover/empanade/calzone press. Still don't know if I really want it, but I'm thinking about it.
Sumo came out on Saturday and left a few hours ago. The weather was looking like it was going to conspire for a very thunderstormy and thus not-good for bike riding weather. Instead it was all bright and sunshiney, and thus not good for bike riding weather, because it was hot! So we sat around and talked and caught up on what was going on. Shared projects we had both planned and going on. Stuff... We (me, Drea & Sumo) made reservations for The Winds, and it turned out to be a very good thing we did. Reservations were at 8:15, and it was at least 8:30 before we got seated. Of course, it was 10-10:15 when we left, so all was good. The food was excellent as always, and left you feeling full, but not stuffed (or at least I didn't), but with nothing extra left over to take home.
Today, we got up and moving early. Made it to Panera, and got breakfast. Then stopped by Kroger, and got stuff to try out recipes for pasties for Push for Pennsic. We tried a modification of Drea's spinach/mushroom quiche recipe for pasties - well, after the first one, the modification of "get rid of all the extra liquid you can" was done. Those cooked at 350 for 40 minutes, and were a bit too brown.
The portions we did was a puff pastry sheet cut in quarters, and then each square was folded over to make triangles.
Later on, we did an awesome apple turnover with the puff pastry dough - simply, Granny smith apples sliced thinly, blackberries cut in half, sprinkle about a teaspoon or so of brown sugar on it, close up. These were in at 350 for 30 minutes, and were just a hair under what I would have liked.
Now, I'm waiting for the Gammon of Bacon recipe I got from Sandy to cook (though I halved the recipe). I figure this way I have lunch for tomorrow. It will also let me see what refrigerating the pastries after cooking does for them.
I came to the conclusion (and Sumo and Drea both agreed) that puff pastry dough is nice and convenient for cooking, but makes too much of a mess while eating. So I think we're back to making pie crust for the pasties. Though I'm also keeping my eye out for a pastry/turnover/empanade/calzone press. Still don't know if I really want it, but I'm thinking about it.