Blood work results today.
If I didn't have an appointment with the Diabetes Educator in a couple of weeks, I might be actively looking for a new doctor tomorrow. We will go over my "numbers" then; today I'll take the doctor's "everything's good" to mean that I don't have to give up bacon and eggs to save my cholesterol, and that Christmas didn't kill my glucose levels.
Ah, well.
I guess I'll live.
I'll make it look like I am, anyway.
Tuesday, January 24, 2012
Friday, January 20, 2012
Three For Three
The French Onion Soup turned out really well.
I even managed, by opening a couple of windows and closing a couple of doors, to keep the onion smell from being too pervasive.
A short loaf of fresh French bread sliced, toasted and topped with finely grated Edam cheese, made lovely croutons to float on the soup. Two more short loaves for eating with butter completed the meal.
Most delightful.
I should see what Julia does with pork and chicken, and try something along those lines next.
Why does cooking delicious food fill me with such contentment? I don't know either, but it was an enjoyable day- even with slicing three pounds of onions thrown in for good measure.
Mm...Mmmm.
I call dibs on the leftovers!
I even managed, by opening a couple of windows and closing a couple of doors, to keep the onion smell from being too pervasive.
A short loaf of fresh French bread sliced, toasted and topped with finely grated Edam cheese, made lovely croutons to float on the soup. Two more short loaves for eating with butter completed the meal.
Most delightful.
I should see what Julia does with pork and chicken, and try something along those lines next.
Why does cooking delicious food fill me with such contentment? I don't know either, but it was an enjoyable day- even with slicing three pounds of onions thrown in for good measure.
Mm...Mmmm.
I call dibs on the leftovers!
Friday, January 13, 2012
Tuesday, January 10, 2012
OHHH! Because I Threw It Into The Back Seat...
We were in Edmonton yesterday to run a bunch of errands. Productive, but not terribly exciting, really.
While driving from one place to another in the South Commons, we drove past SuperStore which reminded me that I was out of yeast.
Driving back again, I suggested that if he drove slowly by the entrance I could jump out, duck and roll, run inside, grab the yeast (which comes in large containers there) and be back to the car before he could make a circuit of the parking lot.
So, we did that. Well, except for the ninja moves.
When he pulled up to get me again, I threw the yeast, in the SuperStore bag, onto the back seat and we continued on to the next stop.
At home, we cleaned out the trunk, and I put stuff away.
This morning I went to mix up some bread, and thought, "Right. I'm out of yeast here", so I went down to the pantry to get one of the two containers I just bought yesterday.
Trouble is, it wasn't there.
I was perplexed for a minute, and after looking all over the house for the bag that might contain the yeast, I realized that it probably got left on the back seat.
And then I realized that Micah took the car this morning.
So I pulled out a package of not-instant yeast that Hillary left here at the end of the summer, and as the yeast proofs, I give my head a shake at my forgetful self and start writing this.
About the time I got to "And then I realized that Micah took the car this morning.", I all of a sudden thought, "Wait a minute... Micah's driving the Crown Vic., and we were driving the Focus yesterday"...
So halfway through this post I realized that it was ALL a moot point because the yeast is probably sitting in the back seat of the car that's still in the garage, but having momentum, I kept writing up the story, intending, in the end, to reveal what a brain fart in my existence looks like, practically speaking.
*sigh*
I'll just get that bread mixing and then zip out to the garage, shall I?
While driving from one place to another in the South Commons, we drove past SuperStore which reminded me that I was out of yeast.
Driving back again, I suggested that if he drove slowly by the entrance I could jump out, duck and roll, run inside, grab the yeast (which comes in large containers there) and be back to the car before he could make a circuit of the parking lot.
So, we did that. Well, except for the ninja moves.
When he pulled up to get me again, I threw the yeast, in the SuperStore bag, onto the back seat and we continued on to the next stop.
At home, we cleaned out the trunk, and I put stuff away.
This morning I went to mix up some bread, and thought, "Right. I'm out of yeast here", so I went down to the pantry to get one of the two containers I just bought yesterday.
Trouble is, it wasn't there.
I was perplexed for a minute, and after looking all over the house for the bag that might contain the yeast, I realized that it probably got left on the back seat.
And then I realized that Micah took the car this morning.
So I pulled out a package of not-instant yeast that Hillary left here at the end of the summer, and as the yeast proofs, I give my head a shake at my forgetful self and start writing this.
About the time I got to "And then I realized that Micah took the car this morning.", I all of a sudden thought, "Wait a minute... Micah's driving the Crown Vic., and we were driving the Focus yesterday"...
So halfway through this post I realized that it was ALL a moot point because the yeast is probably sitting in the back seat of the car that's still in the garage, but having momentum, I kept writing up the story, intending, in the end, to reveal what a brain fart in my existence looks like, practically speaking.
*sigh*
I'll just get that bread mixing and then zip out to the garage, shall I?
Saturday, January 7, 2012
That`s All She Wrote
I got the Christmas decorations put away yesterday. All but the little puzzle village that Hillary and I bought at the Salvation Army Thrift Store in September, and which she put together before she left for England. Not quite sure what I`ll do with that yet, but for now it`s still alright on the mantle.
I`m loving Julia Child`s French bread recipe. So easy to do, once the method has been studied up. I made another batch yesterday with 3 cups unbleached flour (instead of 3.5), half a cup of ground flaxseed, plus a quarter cup of 10 grain cereal. I increased the water from 1.5 cups to about 1.75, and (with the same tablespoon instant yeast and half teaspoon of salt) mixed it up and there you go! Yes it takes all day to do two risings, but since I`m home all day anyway...
This morning I have a batch of regular white buns on the rise and I`ll turn them into pizza buns for supper.
I should go do something semi-productive, besides the buns. I could clean out the fridge freezer... or go do a spring clean in the bedroom...
Or make a pot of tea and build a Sims2 house... or finish that Albert Campion mystery...
So many choices!
I think I`ll start with the tea. I can poke my head in the freezer while it boils, I suppose. We`ll play it by ear after that.
Happy Saturday.
I`m loving Julia Child`s French bread recipe. So easy to do, once the method has been studied up. I made another batch yesterday with 3 cups unbleached flour (instead of 3.5), half a cup of ground flaxseed, plus a quarter cup of 10 grain cereal. I increased the water from 1.5 cups to about 1.75, and (with the same tablespoon instant yeast and half teaspoon of salt) mixed it up and there you go! Yes it takes all day to do two risings, but since I`m home all day anyway...
This morning I have a batch of regular white buns on the rise and I`ll turn them into pizza buns for supper.
I should go do something semi-productive, besides the buns. I could clean out the fridge freezer... or go do a spring clean in the bedroom...
Or make a pot of tea and build a Sims2 house... or finish that Albert Campion mystery...
So many choices!
I think I`ll start with the tea. I can poke my head in the freezer while it boils, I suppose. We`ll play it by ear after that.
Happy Saturday.
Thursday, January 5, 2012
Mais Oui
Well, the French bread is rising. The dough was far from as sticky as it sounded like it should be, but I'm hopeful that it is soft enough to make an edible baguette or two.
I've just hauled up the vegetables to start the stew. The "Carbonnades A La Flamande" can be made ahead and reheated just before serving, so I'll start chopping onions and slicing up the rump roast to make it now. It gets to slow simmer in the oven for 2 1/2 hours, which, if I play my cards right, will have it deliciously tender by three thirty, giving me time to bake the bread and a dessert. There isn't enough room in the oven for the stew pot, a baking dish and the baking stone.
I was pleased with the Turkey Crepes last night. Pleasantly encouraged that all the "French" techniques were things I've done before and had no problem with. Julia Child's crepe recipe was better than the one I usually use, and the sauce for the chicken involved a roue, and tempering an egg yolk mixed with cream. Yum.
Anyway; while the oven is heating up and the bread dough rises on the back of the stove, I'll go start cooking beef and onions on the front of the stove.
"Mastering The Art Of French Cooking" is turning out to be as much fun as I imagined it might be when I started looking for old copies in used book stores last year.
Bon Appetit!
I've just hauled up the vegetables to start the stew. The "Carbonnades A La Flamande" can be made ahead and reheated just before serving, so I'll start chopping onions and slicing up the rump roast to make it now. It gets to slow simmer in the oven for 2 1/2 hours, which, if I play my cards right, will have it deliciously tender by three thirty, giving me time to bake the bread and a dessert. There isn't enough room in the oven for the stew pot, a baking dish and the baking stone.
I was pleased with the Turkey Crepes last night. Pleasantly encouraged that all the "French" techniques were things I've done before and had no problem with. Julia Child's crepe recipe was better than the one I usually use, and the sauce for the chicken involved a roue, and tempering an egg yolk mixed with cream. Yum.
Anyway; while the oven is heating up and the bread dough rises on the back of the stove, I'll go start cooking beef and onions on the front of the stove.
"Mastering The Art Of French Cooking" is turning out to be as much fun as I imagined it might be when I started looking for old copies in used book stores last year.
Bon Appetit!
Wednesday, January 4, 2012
The Girl With Kaleidoscope Eyes
I'm feeling a little out of focus today.
It better not be the start of something viral.
It can't be something flu-ish, as I was a good diabetic with thyroid concerns and had my flu shot.
Ah, well.
As long as I don't sit in the comfy chair too long... that's when, with my eyes closed, I can almost feel my head sliding out of kilter like a cartoon puzzle; top of the head sliding left... eyes sliding right... nose shifts left... mouth slides right... and the rest of my body kind of wibble-wobbles out both sides like a Jell-O jiggler sinking down...
Let's start with a cup of something hot and fluid. Coffee. Or Tea. And breakfast.
And then more drugs.
Let's start with a cup of something hot and fluid. Coffee. Or Tea. And breakfast.
And then more drugs.
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