msmcknittington
18 November 2008 @ 08:19 pm
Just a quick FYI for my friends out there in internet land:

If you are making twice-baked potatoes for dinner, no matter how much your brain says, "Oh, this will be tasty," do NOT put paprika in them. As delicious as ground sweet red pepper is, it will only turn your mashed potatoes pink, which is just really bizarre in a mashed potato.

I just hope that everybody else will eat them. I know they're safe, but they're also PINK.
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msmcknittington
17 October 2008 @ 01:46 am
Uh-oh. People there is a problem with the NaNoWriMo poll. Namely, there's a big fat tie. Like everywhere.

Witness the perturbation )

You need to vote in this if you haven't. Vote early, vote often!

OK, so a post or so ago, I said that I was thinking about CC28, which is in 2010* in Milwaukee. That is so much more accessible than either of the coasts for me. Which means the only way I will not be there is if something sudden and horrible happens, like the appearance of Cthulu. Tentacled doom. That's the only thing that will stop me.

So, of course, I'm already thinking of what I'd like to make and wear there. What centuries? What silken insanity? Why am I planning so far ahead? We'll probably never know the answer to that one. (Actually, I do know the answer. So I can save money and sew things.)

What are my ideas? Click and behold!

There are no bad ideas in brainstorming, Lemon. )

In other news, I made dinner tonight and it was total fail. I don't know what went wrong. Well, I do for one part, but the other two are a little wha-? huh?

I made sweet and sour chicken from a boxed kit and garlic sesame chicken from scratch. So I had a wok and a cast-iron skillet going at the same time, both with chicken in them. I was supposed to add a half-cup of water to the sweet and sour, and 1 1/2 cups to the garlic chicken, and oops! I mixed that up. So the sweet and sour chicken was a little bland because the sauce was way watered down. And then I followed Mom's recipe for the garlic chicken, with 1/4 cup of cornstarch to 1 1/2 cups of water, but that turned out so thick. Like a gel instead of a sauce. I've no idea why. I measured right, I cooked it right, and it just turned out as a gel instead of a sauce. I ended up adding another cup of water to thin it to the right consistency.

And then the rice. I don't know what happened to the rice. I brought it to a boil, put a cover on it, and turned off the heat, which should have resulted in delicious fluffy rice. But instead I got rice that was perfectly cooked on top and still crunchy on the bottom. I don't know . . . That shouldn't happen.

I'm a better cook than that. A way better cook. I just wasn't on my game and I don't know why. It's edible, but not as good as it could have been. *sigh*

*In the year 2525, if man is still alive . . .
 
 
Current Music: Ghost Song -- Patrick Wolf
 
 
msmcknittington
My fish turned out very well, I think. I ended up baking it with bacon and onions and shallots, but I think my recipe needs some tweaking.

Ingredients and assembly )

What can I do to improve that? I think it needs something to lighten/brighten it up. Lemon juice? With bacon? I don't know. Lemon juice and fish is so boring. Maybe it could go salty and sweet. So something like marmalade or an orange glaze?

It was pretty good, but not all it could be. More vegetables? I could take a cue from the recipe I linked to in my last post and bake it with sweet root vegetables.
 
 
msmcknittington
18 July 2008 @ 09:19 pm
How delicious does this sound? Cod fillet, wrapped in pancetta, and served with pan roasted carrots and shallots.

That would also be good with sweet potatoes or rutabagas, I think. Both have natural sweetness.

So. Damn. Hungry. Must think of something to do with cod fillets for dinner. Mom is frying everybody else's, but I don't eat deep-fried fish, so I'm in charge of my own. I usually just bake it in the oven with a dab of butter, pepper, and lemon juice, but I'm contemplating wrapping it in bacon and baking it with shallots and onions, and then sticking it under the broiler when it's done baking to crisp the bacon up a bit. Does that sound like a go to anybody else?

ETA: Must make some day. I will be the only one willing to eat it, but I bet it will be delicious. Ooh, spicy fish! Traditional Italian cooking!
 
 
Current Music: Like a Star -- Corinne Bailey Rae
 
 
msmcknittington
17 February 2008 @ 05:42 pm
Last night I made cookies. Really pretty cookies.

See? )

They have a butter cookie base, which has raspberry preserves spread on it, then another cookie is on top of that, and the cutout in the top cookie is filled in with semi-sweet chocolate. They are AMAZING. On some of the little hearts left from making the cutouts, I put a dab of raspberry preserves and dipped it in melted chocolate. Unfortunately, all those have been eaten, so no photos exist of their deliciousness.

Also, as can be seen by the skein of washcloth cotton behind the cookie, I have resumed knitting. Tonight I shall knit a washcloth, because I have the burning need to make one. And all my current knitted washcloths are about to be demoted to kitchen duty, which means I can't use them in the shower anymore. So a new one is required.
 
 
Current Music: Presumed Lost -- Splashdown
 
 
msmcknittington
26 February 2007 @ 02:53 am
I made oatmeal cookies tonight. They are delicious and crunchy and crisp. The recipe I was using called for three cups of oatmeal, but I only had two, so I crushed up two granola bars with a hammer and added them to the mix. I can barely even tell, and I think I may prefer this version to others I've had.



Recipe )

Here we have the current works in progress before I trundle off to bed. Or to do other nonproductive things. Whatever. Also, note my awesome new icon. That's the beret rather startingly resembling a mountain.

Tweed Beret )

Arctic Diamonds Stole )

We're not going to get into the five or six dresses I currently have in various states of completion.
 
 
Current Music: Summer's Gone -- Heidi Talbot