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Out of the kitchen for a bit, have been making food for tomorrow night (we only have a very small gathering on New Year's Eve but I always overcook--that way we can have the leftover for New Year's Day dinner :).

I skipped the wings this year as just Too Much Work when we've just come back from a trip. So we're having:

  • meatballs in sour cream sauce
  • sausages in weird-but-good tangy sauce
  • shredded beef (in the oven right now, hope it works out because I changed the recipe quite a bit this time)
  • bread for the beef, also rice for the beef and/or the meatballs
  • cheesy potatoes
  • broccoli/raisin/bacon salad
  • three kinds of finger jello (green, orange, purple), made with much help from younger daughter
  • rice krispie treats
  • assorted cookies made earlier (frozen at the moment)
  • Clementines because they are the best fruit EVER!!!

When I've finished with most of it, I'm going to play Marvel Ultimate Alliance, or else play with my new toys :).
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I made a chocolate cheesecake last night, and I've just finished printing out the "Frigga Fact Sheets" for tonight's study, so I am pretty much set now.

Edit: Okay, that sucks. I've just noticed that I totally left out (because I'm also covering Frigga's maidens) the bit about Gefjon and Zealand and the plow thing... Well, I'm not reprinting, I'll just make sure to mention it.


Feb. 23rd, 2006 05:08 pm
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Tacos for dinner, applesauce cake with caramel frosting for dessert :).

The caramel frosting is a new thing, and I'm not sure I made it exactly right; it's good but (note to self) spreads poorly and it would be hell on any cake less firm than this one.
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Article on knitting's current popularity

For [livejournal.com profile] dangerbunny and [livejournal.com profile] lumberjane and all the other knitty people on my flist.

Making molasses cake from an old recipe of my grandmother's. It doesn't call for any spices, which is odd; otoh it does call for blackstrap molasses, which I was out of. If it's too mild I can also throw in some ginger and clove next time I try it.
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Browned butter frosting isn't quite as good on chocolate cake as it is on spice cake.

Chocolate mayonnaise cake is tasty and has a wonderful texture, but you shouldn't tell your husband there is mayonnaise in it, because although there's nothing in mayo that isn't in cake as well, he will find it strange.

Being around knitting people can make you start knitting, even though it's winter and you should really be quilting instead.

I don't want to do the Nohari window thing, either for myself or anyone else's, but there's the linke if you want to. (In case you missed the ubiquitous Johari window, there's that link as well. :))
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am I totally incapable of not overcooking the potatoes?
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I just finished making the deviled eggs; didn't have enough dry mustard to make them so I used prepared mustard, and the prepared mustard I had most easily on hand was honey mustard, but they're pretty good anyway (younger daughter will like them). Younger daughter and I made not just the blue jello but some red (strawberry banana) jello as well. Finger jello disappears pretty quickly around here :).
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Chocolate pound cake baked and glazed with chocolate sauce.
Chex mix made.
Eggs boiled for deviled eggs.
Dip made for veggies.
Meatballs cooked (stage 1).
Chicken wings cut up and marinating.
Orange finger jello made.
Green finger jello made.

Needs done:

Make deviled eggs.
Cut up celery.
Make brie in puff pastry with sundried tomatoes.
Meatballs cooked (stage 2) in sauce.
Chicken wings cooked in marinade.
Make blue finger jello.

We've also got baby carrots and little hot dogs, but those just have to be put out.
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I'm working on making food for New Year's Eve; starting with a chocolate pound cake (it's my favorite recipe,the one that all too often collapses into an inverted volcano, but it's yummy so try, try again...). Can't make anything else until Dan gets home with the ingredients, so I'm taking a break after cleaning off the kitchen counters (within reason).

Winter snow advisory tonight, supposed to be over tomorrow at 6 AM. Up to 5 inches, they say (we often get more where we are).


Oct. 12th, 2005 02:04 pm
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Projects for today:
Continue taking notes on runecasting methods.
Work on the heathen altar.
(Later on.) Piece Seven Sisters blocks while watching Criminal Intent.

I am making chicken soup with wild rice today; I'm not sure what I'm going to do to make it--right now I've just got the chicken cooking--but I'm sure I'll come up with something. Probably including brown rice as well. I looked at a few recipes for inspiration, from one of those sites where folks just submit recipes, and I'm wondering whether these people actually make the recipe in question before they send it in there, because I'm pretty sure that if you make a soup base, add two cups of wild rice, and cook for ten minutes you are not going to end up with something delicious, you're going to end up with quills in your tongue. (My guess, they meant instant wild rice. People who use non-standard variants of ingredients in their recipe need to specify.)

Oh, and I did take that "How Difficult Was Your Childhood?" meme that's been going around. Then the browser crashed (often does at that site) so I don't have the code. But it came up with either "Extremely Easy" or "Very Easy." Which is cool. Hey, as a mom that's one of my goals, that my own kids have an "Extremely Easy" childhood. :)
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So today was a day to make chicken soup--not quite fall weather but close. And then I got the chicken out and discovered that it was spoiled. (My rule for chicken should be that, regardless of the sell-by date, I should use or freeze it within 24 hours of purchasing. Chicken is just too prone to spoiling.) So we are having bean-and-sausage soup instead.

I've been working on a prayer to Bragi; this is a personal thing based on the premise that writing prayers for gods is the best way I've found to understand them. It isn't done yet--well, it needs editing. Technically, if I were going in alphabetical order (a good way to ensure that you don't skip over those deities you might not be as comfortable with) I should be starting with Balder, but I need to do more research on him first and think about his place in the pantheon, his purposes. But I'm not going in alphabetical order.


Apr. 8th, 2005 12:25 am
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I attempted to make toffee again tonight, pistachio this time. Somehow I did something and it turned out a lot closer to penuche (only with toffee ingredients). It's not bad. In fact it's quite good and I could probably eat quite a bit of it but will endeavor not to. But it's not toffee. I would love to know what I did differently to create this.
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1 lb. butter (NO, margarine is not acceptable!)
2 c. sugar
1/2 c. water
2 c. mixed nuts
1 12-oz pkg chocolate chips

Melt butter in a heavy 3-quart pan. Add sugar and water, bring to a boil. Lower heat to medium (not low), add nuts. Stirring frequently, bring to 300 degrees F.

(Recipe books always say to stir toffee constantly. I don't. Just keep an eye on it--if your pan is heavy enough it'll be fine. If not, maybe you should stir constantly after all. I'm just trying to save you some work here.)

Pour into am ungreased jelly roll pan, spread the mixture around until the pan is covered. Don't lick the spoon, you'll burn your tongue. Immediately fill the pan with hot soapy water and start it soaking, along with the spoon--you'll be glad you did in the morning.

Scatter the chips (the better the chip, the more evil the toffee--maybe Ghirardelli instead of Hershey's?--but still pretty evil with store-brand chips as long as they're real chocolate) around the toffee while it's still hot. Wait a minute or two, then spread the melted chips around with a spoon.

Let cool enough for the chocolate to harden, then break into pieces. The toffee layer will set first, so you can eat it sooner if you don't mind licking melted chocolate off of your fingers.

You don't have to use mixed nuts, I just happen to like them. You could use pecans, cashews, macadamia nuts, whatever.


Mar. 4th, 2005 04:48 pm
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I've decided this is not a good day for making candy. I was going to make fake toffee, but the sugar wouldn't combine with the butter, so that was no good. So I decided to make real toffee, but apparently I still have some temperature issues because on its way to 300, the butter started to separate out, which is not supposed to happen (I assume?). I think it will be edible but odd, possibly a little grainy or caramel-y but we'll see.

Should've done the water test when I realized things were getting thick, but didn't. Will do better next time.

Maybe I should consider getting a book on the method, rather than just doing whatever my general cookbooks say to do.
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Because, traditionally, candy must never be begun before 10 PM. :)

I made my first intentional attempt at making toffee tonight. It's tasty, Dan says it's more like Skor than Heath. So flavor is fine.

But I need to either cook it to a slightly higher or a slightly lower temperature next time. The texture isn't what I had in mind. It's firm enough but quickly goes all chewy. Which is cool, ot just isn't quite toffee.
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A few days ago I remembered these odd little cookies my mom used to make. I asked her for the recipe--she hadn't made them since my brother and I were kids, but she found it. They're not really cookies, not really candy.

42 soda crackers
1 c. butter
1 c. brown sugar
6 oz. chocolate chips
6 oz. butterscotch chips

Put the crackers in a greased jelly roll pan. (Note: use the jelly roll pan. If you use a cookie sheet, the crackers float around and you have an interesting mess. :))

Melt the butter and brown sugar, boil for 3 minutes, until foamy and thickened.

Spoon it over the crackers and bake at 400 for 5 minutes.

Take out of oven, sprinkle with chips, return to oven for 1 minute. Spread the chips over the crackers. Wait until cool and break apart.

I think I may have cookied the butter and brown sugar longer than my mom did, hers ended up more like caramel and mine are more toffee-ish. But I like toffee :).

Dan didn't like them because of the butterscotch chips, it would probably also be good with white chocolate, or using all chocolate.

So, anyone else have any insane childhood favorite recipes? :)
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Made a pumpkin pie.
Made spinach/mushroom/cream cheese casserole to throw in the oven tomorrow.
Made mashed squash with maple syrup to throw in the oven tomorrow.
Made cheese grits casserole to throw in the oven tomorrow.
Made a pound cake which is in the oven now.
Still have to make a raspberry/strawberry sauce for the pound cake.
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Okay, I am enjoying a fortunately-rare treat, made solely from the worst of the turkey-day leftovers (which is to say, worst in terms of health, which as we all know is often best in terms of taste :)): buttered bread with gravy. Yes, I have no sense whatsoever.
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Winternights is this weekend; I have a piece I wrote for Hella last year that I want to use again, and we are moving our honoring of the dead to the sumbel, so that's not a prepared thing anyway.

I think I'm making corned beef and cabbage, and probably a cheesecake of some kind. Yeah, I know, it's always cheesecake! So I'm going through the Kraft site looking for something good--if nothing strikes me, I'll go with one of my old stand-bys, but I'll look around first.

Late night

Oct. 22nd, 2004 01:44 am
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I made another pumpkin cheesecake today, for Dan to take to a heathen gathering this weekend. We'll miss him, but I figure I'll let the girls eat pizza and watch as much Pink Panther as they like. They sure do love them some slapstick.

Anyone know of any good movies with lots of slapstick (which is the funniest thing in the world to a 5-year-old) but still, well, good movies? They also love the Stooges, if that's any help :).

Damn it, I am just having a hell of a time thinking lately. Thus all these rather dull and well-spaced entries :).
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