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Nov. 28th, 2008 09:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikI use to really enjoy putting on the whole Thanksgiving extravaganza (up to 20 for dinner, and often as many arriving later for pie. No shit, one year we had sixteen pies.)
And I feel rather pleasantly wicked when I'm not one of the major cooks.
This year was somewhere in between. It was a holiday, so I slept in (until 5:30 or so), and did then yoga for longer than usual. And then an hour and a half of math. And then a half hour of sparring (I should have suggested forty-five minutes). And then about an hour and fifteen minutes of forms...
Made lunch, which was brown rice and tofu with tatsoi, brocolli, squash and bamboo fungus. (I wanted something kind of light with lots of greens.) And then threeish I got to cooking dinner...
Which was just soup (mushroom barley chick pea with vegetables), dressing (a pretty basic rendition of my grandfather's recipe, cornbread* to dunk in the soup, and carrots glazed in their own sugars. I was going to make pumpking pie, but I didn't really have time to put a crust together, and it was clear that we were going to be overwhelmed by the food we had. But I butchered and cooked the giant white pumpkin, so I'll probably make pie today or this weekend, and now I'll have plenty of pumpkin for pumpkin breads and such as the mood strikes me.
Though the white pumpkin is... really mildly flavored. Really mild. I'm sure I can use it to make good breads, but I might cook the small pie pumpkin for pie. (And feh on people who think pumpkin is too strong for pie. Though the white pumpkin is perhaps the mildest squash I've had.)
Meanwhile, Kendrick cleared out the ex-squash vine (hey, it produced two squash, after being a volunteer from the worm bin) and cleaned off the diningroom table, and we even lit a candle and took the tablets off the table to eat. The whole day was nice and relaxed and companionable.
Today, however, I seem to be fighting off some bug. I slept a lot, and now I'm thinking to see if I can sleep some more.
My squash vine is still flowering, K's pepper plant has ripe peppers, ripening peppers, growing peppers, and flowers. (And goes after my full spectrum CF "All your light is belong to us!" I need to rearrange things again so my herbs, which are rather smaller than the pepper tree, get first dibs again.) There's a ladybug busily patrolling my basil.
* The corn bread came out especially well - three cups coarse ground corn meal, two cups flour, two cups water, a couple of tablespoons of maple syrup, a tablespoon or two of olive oil, a teaspoon and a half of baking soda, half a teaspoon salt... meanwhile, put a ceramic baking dish in a hot oven. When the batter is ready, swirl a little oil around the bottom and side of the baking dish, pour in the batter, and stick it back in the oven. The batter should sizzle as it hits the baking dish. This is traditional to do with cast iron, but it's the first time I've done it with ceramic, and was pleasantly surprised.
And I feel rather pleasantly wicked when I'm not one of the major cooks.
This year was somewhere in between. It was a holiday, so I slept in (until 5:30 or so), and did then yoga for longer than usual. And then an hour and a half of math. And then a half hour of sparring (I should have suggested forty-five minutes). And then about an hour and fifteen minutes of forms...
Made lunch, which was brown rice and tofu with tatsoi, brocolli, squash and bamboo fungus. (I wanted something kind of light with lots of greens.) And then threeish I got to cooking dinner...
Which was just soup (mushroom barley chick pea with vegetables), dressing (a pretty basic rendition of my grandfather's recipe, cornbread* to dunk in the soup, and carrots glazed in their own sugars. I was going to make pumpking pie, but I didn't really have time to put a crust together, and it was clear that we were going to be overwhelmed by the food we had. But I butchered and cooked the giant white pumpkin, so I'll probably make pie today or this weekend, and now I'll have plenty of pumpkin for pumpkin breads and such as the mood strikes me.
Though the white pumpkin is... really mildly flavored. Really mild. I'm sure I can use it to make good breads, but I might cook the small pie pumpkin for pie. (And feh on people who think pumpkin is too strong for pie. Though the white pumpkin is perhaps the mildest squash I've had.)
Meanwhile, Kendrick cleared out the ex-squash vine (hey, it produced two squash, after being a volunteer from the worm bin) and cleaned off the diningroom table, and we even lit a candle and took the tablets off the table to eat. The whole day was nice and relaxed and companionable.
Today, however, I seem to be fighting off some bug. I slept a lot, and now I'm thinking to see if I can sleep some more.
My squash vine is still flowering, K's pepper plant has ripe peppers, ripening peppers, growing peppers, and flowers. (And goes after my full spectrum CF "All your light is belong to us!" I need to rearrange things again so my herbs, which are rather smaller than the pepper tree, get first dibs again.) There's a ladybug busily patrolling my basil.
* The corn bread came out especially well - three cups coarse ground corn meal, two cups flour, two cups water, a couple of tablespoons of maple syrup, a tablespoon or two of olive oil, a teaspoon and a half of baking soda, half a teaspoon salt... meanwhile, put a ceramic baking dish in a hot oven. When the batter is ready, swirl a little oil around the bottom and side of the baking dish, pour in the batter, and stick it back in the oven. The batter should sizzle as it hits the baking dish. This is traditional to do with cast iron, but it's the first time I've done it with ceramic, and was pleasantly surprised.
