Food – Marked Up

Flammable Water

This really happened last night. I’ve written it as if it were a scene in the book. I need to find something better to do during my lunch breaks. The menu was basic: Rice, meat, and a vegetable. “Asparagus or Corn?” Mark called out. “Asparagus,” The Laird replied. Mark removed a bundle of asparagus andContinue reading “Flammable Water”

Sliced Bread

And Other Lunchtime Miscellany We bought bread. Wednesdays are grocery day. It also happened to be bread day, which is whatever day we’re about to run out of bread and I make more. It was also bake a birthday cake for The Laird day. I didn’t feel like making bread and cake. I asked theContinue reading “Sliced Bread”

Gyros 2

Aside from Roman Numerals being antiqued, although not quite obsolete, I didn’t want anyone to think it was Gyros Eleven. I bought a pound of lamburger at the Farmers’ Market, today. When I explained that I liked their gyro meat, but wanted it a bit more spicy, I was told that they also sold theContinue reading “Gyros 2”

Gyros

The lamb folks at the Farmers’ Market were selling “gyro meat”, which was seasoned lamb-burger formed into strips and pre-baked, in this case. I bought some because I like gyros and thought it would make a nice change of pace. I had to go to the store for a tomato and tzatziki sauce. We hadContinue reading “Gyros”

Challelujah

I felt like making something different. Colonial House makes excellent challah so I thought that I would give that a try. Besides, Jesus probably ate challah, if it had been invented by then and admittedly unlikely on the day after his birth. The recipe, from The Joy of Cooking (directions edited for brevity): Combine inContinue reading “Challelujah”

Learning 2 Bake from Scratch – LXXXIII

Deep Dish Pizza Friday is pizza night at dance. I’ve already done Brian’s Deep Dish (at XLIII). I’m doing it again, but with the homemade sausage and the instructed 24 hour dough rise. I didn’t copy out the ingredients, last time. Here’s the recipe, in The Joy of Cooking format. Chicago-style, Deep-dish PizzaFrom: MarkSource: BrianContinue reading “Learning 2 Bake from Scratch – LXXXIII”

Learning 2 Bake from Scratch – LXXI

Coconut Cream Pie First, the final result of LXX.V: Still excellent filling; much more stable merrang, although not quite dry; caramelized and tough crust. The crust issue turned out to be simple: I used two tablespoons of sugar instead of two teaspoons of sugar. This was immediately obvious when I started comparing crust recipes toContinue reading “Learning 2 Bake from Scratch – LXXI”

Bacon Floodies

I’d never heard of them, but the YouTube algorithm thought I would be interested. It was correct. These are easy enough that I didn’t even use the recipe. I made enough for two. The second one is a bit overly toasted on the bottom (i.e. burned) because I was too busy eating the first oneContinue reading “Bacon Floodies”

Cacio e Pepe

A recipe from Cook’s Illustrated. I thought it would make a good first pasta course for the Italian dinner I will be cooking (this coming Saturday). It’s supposedly difficult to get the cheese sauce right. Following the instructions in Cook’s Illustrated, it was not. It’s very simple: Pasta with Pecorino Romano cheese and black pepper.Continue reading “Cacio e Pepe”

Mark & Max V

Placenta Stop giggling (or vomiting); this is Classical Latin so the “c”s are all hard (very similar to how the “a” in Ur-an-us is always short). It’s better than I expected. Sort of a giant sized baclava. On to the recipe… The internal layers (tracta) are a spelt and wheat mix. Max says to buyContinue reading “Mark & Max V”