Bits and bobs
Here’s a bunch of random things. I dumped the photos off my phone and put some of them that were not part of another story together here.
Ivo came over for dinner. I made pasta sauce, and it was good.
I set the table as nicely as I could. I dont do modern, so I was quite pleased at how it came out.
The recipe from the last post, with appropriate illustration of fresh, firm, sweet Sprouts.
Cut off the bottoms and peel them apart into leaves exactly like you would a green cabbage. It’s tedious work but worth it. When you have enough, microwave them for a minute and a half then toss them into a pan with some smoking hot butter or olive oil in it. You can add some spices, I often use cumin but Italian seasoning or just some tarragon would work great too. Toss them slowly over medium heat until the leaves are soft and sweet. Salt to taste and add some balsamic vinegar – or balsamic cream, which is excellent stuff! if you like it. Toasted pine nuts go wonderfully with this.
The dog hasn’t been feeling terribly well (though she’s better than she was) and it’s been really cold here, down to 17F or a little lower. She hasn’t got much in the way of fur, so she long since learned the Power of the Blanket. She knows how to ask for it, and this one is her favorite. I think she looks very nice in red, don’t you?
Is there something wrong with having a lot of pillows?? (Yes of course, Carel’s are on the left, closest to the viewer.)
Remember when I said my first attempt at Snickerdoodles with baking powder instead of baking soda turned out round and poufy? No joke:
Very light, very crumbly, not very sweet, and definitely totally non-Snickerdoodelish. Good, but absolutely not what I wanted. The next batch was made with baking soda, was absolutely fabulous, but also not Snickerdoodle-ish. The person who actually nailed it was Ivo, who made this recipe with half the baking powder called for. His came out the way I think they ought to – flat but with some substance to them still, crunchy on the outside, soft and chewy on the inside. I thought I had a photo of them he sent me, but I can’t find it. Anyway they were very good, and the next time I make Doodles I’ll use his recipe.
Ive been trying to come up with a cookie I can eat without guilt, being a carb-toxic person who loves sugar. My last attempt was using erythritol and the cookies were delicious while warm but when cold the cooling effect of the erythritol was just way too pronounced. Yuck.
Anyone have any good recipes to share that don’t involve sucralose?
Ob. NL factoid: Get ready for this one, it shocked the hell out of me: Dutch doctors still make housecalls.
I’ll leave you to regain your senses.