norsegirl: (Default)
Years ago I bought these fabric pens. They looked nifty, I figured I'd find a use for them at some point. I've dragged them through a few moves now and keep running into them in my sewing room when I don't need them. But without fail, every single time I have found a use for them I have been unable to find them. Last time I ended up using crayola washables that ran. This time I'm figuring maybe sharpie. So freaking annoying.

Here's a little something to make my blog worth reading, it's recipe time!

Banana chocolate chip pancakes

1 cup whole wheat flour (all purpose flour)
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
1/2 tsp cinnamon

3 Tbsp melted unsalted butter
2 ripe, mashed bananas
1 egg
1/2 cup non-fat plain yogurt (sour cream)
1/2 cup milk
1 tsp vanilla
1/2 cup semi-sweet or dark chocolate chips (I tried milk, they don't melt and it's better with the bitter-sweet contrast of dark chocolate and sweet batter, but sometimes you have to use what you have on hand, the original recipe didn't specify what type to use)

Add dry to wet, mix and cook like normal pancakes.

This recipe was given to me by a friend down here (original recipe is in brackets) and I've made a few changes to accommodate the things I always have available. Sour cream is just one of those things that I never have around, and while I'm sometimes willing to go out in the afternoon to buy it for veggie dip, I can't get motivated to hit the grocery store before breakfast. Incidentally, the few times I have used the sour cream it didn't seem to make a difference whether I used full fat or fat free. I tried the yogurt substitution this morning and I couldn't really tell the difference either, so I'll be going that way from now on. The whole wheat flour is a bit more noticeable of a change, but doesn't really have an adverse effect on the end product. That substitution is more for health reasons than convenience.

Yesterday I took my first serious go at dyeing. Previously I've dyed up a bit of trim, a few pairs of undies and the silk for my apprentice belt in RIT and played with dye vats set up by others (Mona's vats at Quad wars, Mistress Etaine (spelling?) back in Trinovantia, tye dyeing with Girl Guides). This time I went with the indigo kit from Dharma. It's still pretty idiot-proof to be honest. Made some variegated wool that still isn't dry yet to turn into more soakers for Georgia and completed the main purpose, which was to dye some lovely suiting weight, natural coloured linen into something a bit more interesting. I've ended up with a relatively even dye job (I'm sure someone more experienced would find flaws with it but I'm happy enough) in a lovely medium blue. I'm hoping it will get turned into an apron in time for Pennsic. It better because the only other apron I have is the exact same purple as on of my underdresses, so if I'm going to wear that underdress I need another apron.

DSCF0025 DSCF0027

Also finished up the last construction details of the baby cart. Just have to urethane it now. Totally looks like it's going to work, but as it is a bit heavy, it still remains to be seen if it will get used on site.

Anyway, off to get some sewing done before the bout tonight. I'm part of the pre-game derby 101 show this time.
norsegirl: (Default)
Best way to write a recipe ever!!!!

http://www.cookingforengineers.com/

They write recipes like a chart instead of a list of ingredients and then the instructions. It is BRILLIANT! I can't wait to try one of their recipes and see if it really does work as well as I think it will.

In other news, we're less than 24 hours from the lighting of the flame. Are you doing anything special during the Olympics? What sports are you excited about?

I must admit a certain nostalgia for Canada is coming out during these games. I was miffed during the last Olympics what with them holding them in China and refused to watch even a minute of coverage. But with these games being held in Canada I find myself saddened that I will not have the opportunity to view the Canadian coverage, which concentrates on our athletes. It will be interesting to see what the American coverage is like, though I'm sure we had access to it when I lived in Ontario.

Anyway, I am interested in snowboard stuff, it's always pretty neat. And I'm celebrating the Olympics by participating in Ravelympics. The idea is you cast on when the flame is lit and you try to be done by the time it is extinguished. You're supposed to attempt something challenging but not impossible. I still haven't decided what my project will be. Must make that decision tomorrow.
norsegirl: (Default)
As usual, it's the night before an event and I'm up doing prep work WAY later than intended. Tonight it was getting everything ready for my "hospitality" tomorrow and experimenting with yet another medieval recipe.

This time I tried gingerbread. It's odd stuff.

Three recipes are posted below, and I kinda worked off these:
http://www.godecookery.com/ginger/ginger.htm
http://www.godecookery.com/chaucer/chfeas14.htm
http://www.godecookery.com/friends/frec134.html

My recipe had:
1 cup and a generous squeeze of honey
1 heaping-ish teaspoon each of dried ginger and cinnamon
1/8 teaspoon fresh ground black pepper (I don't have any white or I'd have gone with that)
pinch of saffron
10 oz plain breadcrumbs (because that's how much I had in the container I bought)

It tastes a bit like baclava because of the honey, but not as good because it lacks the puff pastry and the nuts. The texture is kind of hard to describe but I know I've had it before... it's a bit like one of my corn muffins but less fluffy and more moist. Dense, gritty/grainy (which gives it a bit of chewiness, not like bubble gum, taffy or jujube chewy, more like dried apricot chewy, takes some effort to get through it, but doesn't bounce back or stick to your teeth) and moist and soft all at once.

I think next time I'd try white pepper, more ginger and cinnamon and maybe less breadcrumbs just to see what that would be like if it was gooier. For setting out on a table in the Texas heat all day I figured the more solid I could make it and the less melty, the better.

I found it interesting that not one of the recipes specified whether to use dried or fresh ginger. I might try it again with fresh just to see what kind of difference that makes and whether it even works.

Anyway, off to get some sleep so I can function tomorrow at least a bit.
norsegirl: (Default)
Pine nuts in sugar

Delicious! A lot like a brittle, but in convenient and pretty portions. Burnt my fingers while making it of course (hot hot hot) but it was still worth it. Instead of making cylinders I'd recommend 3/4 inch balls. I cut all my cylinders in half and that's about the right portion size. Something about the same size as your average chocolate out of a candy box.
norsegirl: (Default)
Friday night we had steak-kabobs. The usual suspects were included: steak, red peppers, sweet onions, mushrooms and tomatoes. I always make my own marinades. I'm cheap, I like to control what goes into stuff, and I hate when half a bottle of unused marinade goes bad in the fridge. Friday night I truly outdid myself. Best marinade ever. Usually I have to use the Sawmill sesame steak sauce on the meat to give it some flavour (and if anyone out there knows how to make it, please share because I can't get it here), but this time it was great naked. Posting a kinda half-assed recipe here so I can reproduce it in the future.

Oil, soy sauce and rice wine vinegar approximately 1:1:1 ratio. I like to go a little lighter on the oil and a little heavier on the soy sauce.

Oil was a combo of olive oil and toasted sesame oil in approximately 2:1 or 3:1 The toasted sesame oil is what really makes this, but it costs a fortune and it is a very dominant flavour, so a bit of EVOO balances it out nicely.

Spices:
Cayenne powder
Roasted red pepper and garlic (it's a mixed spice only available in Canada)
Paprika
Fresh ground black pepper
Garlic powder
Red pepper flakes

They're in approximate order most to least. I don't really measure anything, so do it to taste. And yes, I am aware that all those spices are just variations on pepper and garlic, but the variety does make a difference to the flavour.

We marinated the meat for about an hour and brushed the marinade over the finished kabobs while they were cooking on the BBQ. One brush per side, so they had plenty of time to cook after being brushed. The beagles highly approved of the drippings that came through the grill.

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September 2010

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