Subject One
I've been so focused on doing the sourdough thing, I haven't done any sewing or other things lately. The sourdough loaf was a failure. **Sad Face** What happened is that I let it over-ferment, and it tasted too sour. But it's supposed to be sour, right? Well, not pucker your face sour. So it got chucked in the yard for the birds. In the rain. So it softened. Actually the cats will probably get it first. Oh well.
But, I finished that box I was talking about before. I didn't cover it with fabric. I just used contact paper. It was easier, and I can easily wipe it off. I didn't cover the inside, just the outside and a little overlap to the inside.
But, I finished that box I was talking about before. I didn't cover it with fabric. I just used contact paper. It was easier, and I can easily wipe it off. I didn't cover the inside, just the outside and a little overlap to the inside.
 |
|
|  |
Subject Two
Next subject: food prep for recipes. I used to fly more by the seat of my pants when cooking but now I'm trying to learn more about stacking processes, measuring out the ingredients ahead of time and so on. I made Beef Bourguignon a week and a half ago that was not only delicious, but I was less frazzled by the time it was done and things turned out perfectly on time and all parts of the dinner were warm at the same time. Well, except for the Jell-O which was supposed to be cold. But it was gelled perfectly on time, too.
Today, it being Friday, I'm making tuna. Canned tuna. I know, I know. But it's easy. But it's so hard to make it fresh. It's all mayo and thick sauce and with pasta (as requested by my fiancé) it just tends to get too heavy. So I'm going to try and use a simple but lighter recipe.
But I'm still going to pre-measure ingredients, and I've prepared some glazed carrots ahead of time, they are in a glass container and can be warmed for dinner at last minute. The rest is ready to go. The recipe is supposed to take about 15 minutes.
The biggest container in the pic is not corn, by the way, it's Ditalini.
But I'm still going to pre-measure ingredients, and I've prepared some glazed carrots ahead of time, they are in a glass container and can be warmed for dinner at last minute. The rest is ready to go. The recipe is supposed to take about 15 minutes.
The biggest container in the pic is not corn, by the way, it's Ditalini.
Subject Three
So, today I had started to get hungry around 11:00 am or so, but I promised myself I wouldn't have lunch until I finished today's task: making banana pudding.....well, I used the basic banana pudding recipe I found on a package of Bud's Best Vanilla Wafers years ago (with a real homemade custard, not instant pudding!) and used my own tweaks to make it Piña Colada Pudding.
I didn't realize one big looking can of crushed pineapple was not enough. That only did two layers of pineapple, and not very thick ones at that! The last layer was made with pineapple slices that I tore up. I washed my hands, don't worry!
(You can see a peak of those wonderful milk rolls, too)
It's actually a pretty simple recipe that comes together quickly. Talk about getting your ingredients ready before you start! The only thing I would tell you to wait on is that you can wait to whip the egg whites so they are at peak efficiency (HA HA HA HA HA) when you slap them on top of the pudding/custard. But it was done in short order so.......
I didn't realize one big looking can of crushed pineapple was not enough. That only did two layers of pineapple, and not very thick ones at that! The last layer was made with pineapple slices that I tore up. I washed my hands, don't worry!
(You can see a peak of those wonderful milk rolls, too)
It's actually a pretty simple recipe that comes together quickly. Talk about getting your ingredients ready before you start! The only thing I would tell you to wait on is that you can wait to whip the egg whites so they are at peak efficiency (HA HA HA HA HA) when you slap them on top of the pudding/custard. But it was done in short order so.......
.....it being Friday, I made myself a non-meat sandwich. Peanut butter and banana.
Take two slices of bread, spread peanut butter on both, slap some banana slices on one slice, slap that other slice over the banana-covered slice, cut in half.
Follow me for more recipes like this one, wink.
(I blurred the screen on my Lenovo Yoga Tablet because I was watching a YouTube cooking video and I didn't know if showing that picture was infringing on someone else's intellectual property. It was Joshua Weissman making fermented ketchup, by the way. Looks good, but I don't lacto-ferment veggies so I'll probably not be making that.)
Subject Four
I have taken over my fiancé's nice hardwood desk he got at a thrift store and have started using it as my work space. You can see here my cute mousepad I made (should I make them and sell them?) and my ever-present coffee cup on one of the kitchen coasters, also of my own design.
Is it easier than working on my bed with my lap desk?
It doesn't make it easier to think of things to write. It's ultimately more comfortable, although lounging in bed on soft covers seems comfortable at first. It really is easier on the back to sit in an office chair at a desk instead of hunching over a lap desk.
We shall see if this makes me more productive.
Is it easier than working on my bed with my lap desk?
It doesn't make it easier to think of things to write. It's ultimately more comfortable, although lounging in bed on soft covers seems comfortable at first. It really is easier on the back to sit in an office chair at a desk instead of hunching over a lap desk.
We shall see if this makes me more productive.
Conclusion
The tomato here doesn't have anything to do with anything, I just like my tomato plants. They are still alive! Look up my tomato blog for info on that.
I've had fun today putting together a hodge-podge of subjects to put in this post. So putting in a random picture of my tomatoes seems like a fitting way to end this post.
Also, by the way, I've applied to the Amazon Affiliate program, so I'm probably going to put affiliate links in my posts. Don't worry, I'll warn you about them. I'm just going to see how that works. No pressure. I've even put ads on my podcast. Again, no pressure. But I want to expand what I can offer you guys, so I'm going to have to do something. Someday I'd like to actually open a store with my products. But I'm not a big time seller, I'm never going to offer hundreds of cheap products, I just want to sell some of the things I make that I really put time and effort in to make them pretty and make them well.
Well, that's it for now. Ciao guys, have a good week!
RSS Feed