Dec. 15th, 2007
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Just a mess
Dec. 15th, 2007 08:23 pmWell, I did get four servings of quite tasty chicken-mushroom casserole (maybe just a touch too much oregano) out of it, but the carnage in the kitchen is just ... ugh. I got away with adding a can of corn to a casserole-in-progress last time, but this week's double handful of mushrooms, eggplant, and diced bell peppers was too much. It boiled over, and I'm now trying to de-gunge the bottom of the oven with much laying on of damp soapy paper towels. The whole process was rather like one of those commercials for unlikely $19.99 gadgets, too -- utensils and bits and pieces flying everywhere.
I wasted ages in the grocery store looking forlornly for mincemeat and prefabricated pastry, too, in the dim hope of improvising mince pies. I eventually found the pastry (between the cheese and the butter), but no mincemeat, so no mince pies for me. I hope my dexterity will have improved by tomorrow, when I'm planning to make two batches of cookies! I bought actual butter for the purpose, too, which I don't think I've ever done before. My mother gave up on butter some time in the early seventies, being tired of trying to soften it in the morning over the electric fire in the dining room, so we grew up on good-quality soft margarine, which I actually prefer for spreading purposes. I'm not sure that half-fat margarine is really ideal for baking, though.
I wasted ages in the grocery store looking forlornly for mincemeat and prefabricated pastry, too, in the dim hope of improvising mince pies. I eventually found the pastry (between the cheese and the butter), but no mincemeat, so no mince pies for me. I hope my dexterity will have improved by tomorrow, when I'm planning to make two batches of cookies! I bought actual butter for the purpose, too, which I don't think I've ever done before. My mother gave up on butter some time in the early seventies, being tired of trying to soften it in the morning over the electric fire in the dining room, so we grew up on good-quality soft margarine, which I actually prefer for spreading purposes. I'm not sure that half-fat margarine is really ideal for baking, though.
