7.31.2008
Miscellaneous Culinary Commentary
I have really, really enjoyed our Emeril All-Clad non-stick 12-in. skillet. So far, it's been worth the money spent on it. It has better non-stick capabilities than our Calphalon infused anodized non-stick cookware (which, by the way, does a better job of browning than the Emeril).
Adding blackstrap molasses and nuts (relatively inexpensive walnuts this past time, absolutely expensive cashews in the future) to my granola recipe has vastly improved it. Yummy!
The Joy of Cooking has been an invaluable source for our cooking needs. Sure, it has a lot of recipes, but what I love about it is that it instructs you about cooking ingredients and methods, which allows you to know how to change a recipe of you need to. A great reference resource. In addition, of course, to Alton Brown and Good Eats, which is simply an incredible TV program. These in combination will make you a whiz in the kitchen.
Although in my head, if not out loud, I made fun of the hand blender we got as a wedding present, I am loving it. (I mean, c'mon, with a name like Smart Stick what's not to make fun of?) We got jipped, though: some models come with a mini food processor and whisk. The latter would make making whipped topping or mayonnaise (both of which we have done) a lot easier than whipping by hand (which I did for the latter).
Adding blackstrap molasses and nuts (relatively inexpensive walnuts this past time, absolutely expensive cashews in the future) to my granola recipe has vastly improved it. Yummy!
The Joy of Cooking has been an invaluable source for our cooking needs. Sure, it has a lot of recipes, but what I love about it is that it instructs you about cooking ingredients and methods, which allows you to know how to change a recipe of you need to. A great reference resource. In addition, of course, to Alton Brown and Good Eats, which is simply an incredible TV program. These in combination will make you a whiz in the kitchen.
Although in my head, if not out loud, I made fun of the hand blender we got as a wedding present, I am loving it. (I mean, c'mon, with a name like Smart Stick what's not to make fun of?) We got jipped, though: some models come with a mini food processor and whisk. The latter would make making whipped topping or mayonnaise (both of which we have done) a lot easier than whipping by hand (which I did for the latter).
Yet Another Summer Project That Doesn't Involve Writing
I am this close (note: I am pinching the thumb and forefinger of my right hand very close together) to finishing staining (or, finishing finishing) the bookcase we recently purchased from the woodshop of a local drug and alcohol rehab facility. We didn't like the color or gloss of the finish or the decorative pieces of the ones they sell in their thrift store, so we got them to make us an unfinished bookcase to which I added our own decorative pieces and type of finish.
Looking back on the whole process, I think I would still have done it this way, even though it has cost me more money and much more time, effort, and headache (sometimes, literally). But it really does look good--not fantastic or immanently impressive, but good. It was even called "beautiful" by a visitor, so maybe it's better than good, but I'm usually my own worst critic.
I would've preferred building up layers of a wax finish over the stain to someday give it that deep, old antique look. But, the wood being pine, and pine being very porous and thus very difficult to stain without the over-contrasted zebra effect of stain soaking into some of the grain more than other, it was better to go with a stain/poly combination rather than putting down a sealer coat then stain then finish, since the stain/poly combo sits on top of the wood (while still allowing the grain to come through) more than it deeply penetrates it. It thus has a bit more of a hard sheen of a poly finish rather than the equally smooth but more woody-natural and muted look of a wax finish. I haven't researched it, but I'm guessing that wax finishes don't really go on poly finishes, but if that were possible I may consider it.
Looking back on the whole process, I think I would still have done it this way, even though it has cost me more money and much more time, effort, and headache (sometimes, literally). But it really does look good--not fantastic or immanently impressive, but good. It was even called "beautiful" by a visitor, so maybe it's better than good, but I'm usually my own worst critic.
I would've preferred building up layers of a wax finish over the stain to someday give it that deep, old antique look. But, the wood being pine, and pine being very porous and thus very difficult to stain without the over-contrasted zebra effect of stain soaking into some of the grain more than other, it was better to go with a stain/poly combination rather than putting down a sealer coat then stain then finish, since the stain/poly combo sits on top of the wood (while still allowing the grain to come through) more than it deeply penetrates it. It thus has a bit more of a hard sheen of a poly finish rather than the equally smooth but more woody-natural and muted look of a wax finish. I haven't researched it, but I'm guessing that wax finishes don't really go on poly finishes, but if that were possible I may consider it.
Tomato plant update
I can't find the pics I took of our first tomato--it didn't look all that great, but it sure tasted good! Better than those from the farmer's market, even, IMHO. Not biased at all.
As of now, there are around 15 green tomatoes of various shapes and sizes on one of the plants that are well on their way to actualizing their tomato potential, reaching their eschatological climax, and fulfilling their fruity final purpose: getting big, red, and juicy and making their way into our tummies.
As of now, there are around 15 green tomatoes of various shapes and sizes on one of the plants that are well on their way to actualizing their tomato potential, reaching their eschatological climax, and fulfilling their fruity final purpose: getting big, red, and juicy and making their way into our tummies.
7.01.2008
So, the other tobacco hornworms were mere larvae compared to this monster (thumb for scale purposes only):
This beast at every bit of leaf off of a whole branch of my precious tomato plant and was well on his way to finishing up another for dessert. I must have missed him in my previous roundup. This time I didn't squash him--David says his chickens would love a worm or two, and since his chickens supply some of my eggs, I will be more than happy to hand the worm over to his sustainable agriculture death. The thing is...I think he's already dead. I left some leaves in the tupperware that I put him in to fatten him up even more, but being out in the sun must've cooked him. And scared him or something--he left a lot of poop behind before he frizzled. Regardless, I'm sure the chickens will appreciate the morsel.
Poll:
Would you pet the worm?
This beast at every bit of leaf off of a whole branch of my precious tomato plant and was well on his way to finishing up another for dessert. I must have missed him in my previous roundup. This time I didn't squash him--David says his chickens would love a worm or two, and since his chickens supply some of my eggs, I will be more than happy to hand the worm over to his sustainable agriculture death. The thing is...I think he's already dead. I left some leaves in the tupperware that I put him in to fatten him up even more, but being out in the sun must've cooked him. And scared him or something--he left a lot of poop behind before he frizzled. Regardless, I'm sure the chickens will appreciate the morsel.
Poll:
Would you pet the worm?
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