Blurgh and Mmm-hmm, and possibly yum?

[gina_r_snape]

So I called out sick today. It's not the snow. I just woke up with, shall we say, certain pains that made me not want to put on real clothes and deal with the public. So after a nice long hot shower I am spending the day in sweats and fuzzy socks

Comments

[cmcmck]

Am I guessing that it's that time of the month? Poor you, whatever.

Mmmm! Cheese and marmite :o)

I had to ask a Rabbi acquaintance on your side of the pond what kosher salt was when I ran across it in a US recipe book a while back. It isn't a term that gets used here. Coarse sea salt is the more usual term.

Have a good weekend

[gina_r_snape]

Yes, though I try not to be vulgar or insensitive about it. I am finding it unusually painful this month.

Kosher salt isn't necessarily sea salt, but it is coarse. It has historically been used for koshering meat, back when people who keep kosher would buy from a kosher butcher and then do the salting at home. I am not surprised you've not run across it in your neck of the woods.

You have a good weekend too, my dear.

[cuddlebunni3]

I purge at least once a year. It always gives me a sense of perspective and renewal... out with the old in with the new kinda thing.

[gina_r_snape]

Yes, it is a good idea. Last time I purged my kitchen cupboards. That didn't seem as monumental a task, somehow.

[gina_r_snape]

Thanks, luv.

I've inspired you? Great!

[wiccarowan]

so I don't just faff about moving piles from one spot to another and pretending it's an actual accomplishment

And this is the story of my study!

[gina_r_snape]

Aaaah ha ha ha ha ha haaaaaa.

Horrible, innit?

[wiccarowan]

We have to pack for moving house soon, and I'm dreading it. I've been chipping away at my study and trying to be really ruthless about chucking stuff out. I'm terrible about going "well, I might need that some day".

[gina_r_snape]

In this, we clearly share a brain.

Best of luck with the move! Will you be staying in the same area, or relocating entirely?

[ladyaelfwynn]

I've not made asian style dumplings before so, i've no real extra advice.

I'm guessing by the wonton wrappers that these are fried in oil, yes?

I tend to keep my oil for deep frying separate because if you cook with it often enough you can reuse it as long as you use it for something similar. About the only thing I ever cook like that is fried dough and we'll have it once a weekend for a few weeks and then I'll dump the oil.

Hope you feel better soon.

[gina_r_snape]

No, these are steamed dumplings. But thanks for the oil advice! :)

And the well wishes.