kadenza: (nophoto)
Here's what's going on. I think I'll do bullet points.

• I'm having about 15 people over for xmas dinner. I forget exactly why I agreed to it, but it's happening. Fortunately, someone else has offered to bring the turkey, so I don't have to touch gizzards or whatever. The offer was gratefully accepted.

•Two customers on my waiting list have recently bailed, and the wrap I finished in November was put up for sale within two weeks (my ever-vigilant former customers always keep me up to date on these happenings, for which I am grateful). I know she can do whatever she wants with it (including cutting it up and making cleaning rags) but I can't help feeling a bit hurt. I should probably develop a thicker skin in these matters. In other news, I've decided the anonymity thing is getting old, so I now fully label all my products, as well as publishing my facebook business page (www.facebook.com/inchbyinchweaving). There's not a lot of info there, but people can contact me if they wish.

• My xmas cards are in the mail, and I'm very pleased with them this year.

• Nat is desperate to have another Furby. Much as I hate the first one, I can't really deny her request, since it's the only thing she has asked for. It arrived yesterday. It has a very distinctive trapazoidal box, so I think I'll either put it inside a bigger box, or put a note inside a really tiny box that says, "look behind the couch" or something.

• I made some really kick-ass saag paneer last night. Tonight I think I'll make another pot of soondubu jjigae (Korean tofu stew) which was a huge hit a couple of weeks ago. So hot and comforting in cold weather.

• Last week I dragged home a large dead tree branch from a nearby street. Marshall chopped it up for the fireplace, and parts of it turned out to be hollow. It also turned out to have some wasps inside, who started crawling out once they were sufficiently warmed up. That added some excitement to our evening.

• In other tree-related news, the city finally planted a new tree on our lawn--only two years after we requested one. It's a white oak, which Nat has named Lilac. I asked her if she would name a dog "cat", and she was quick to remind me that her teacher has a cat named Puppy. Touché, kid. Touché.
kadenza: (test pattern)

• We had a good time with some LJ people I'm too lazy to tag at Esc-It on Saturday night (they lock you in a room, you have 45 minutes to get out). It was fun, but we failed. There was a logical leap we just utterly failed to make, and it seemed so obvious once it was explained to us. Fooling around with that burned up way too much of our time, though we also had some technical difficulties with one of the four locks. Before we dropped her off at her grandparents' place, Nat was begging us to take a screwdriver. She was afraid we would be trapped forever.

• Still being child-free, we spent Sunday morning downtown around our old 'hood and had brunch at Le Petit Dejuner for old time's sake. I ate what was supposed to be a cheese croquette and ended up with a big mouthful of beef. It was so not cheese. I'm still feeling squicked out about it, and they really didn't seem to care. The rest of the food was actually pretty mediocre, and we won't be going back. The lineup outside is really undeserved.

• I scored a typewriter afterwards at the Sunday antique market. The ribbon is kind of dried out, but otherwise it's in amazing condition. It smells kind of like it's been in an old lady's attic for the last 50 years, so I stuffed a bunch of lavender sachets into the case. It probably won't help.

Pretty sweet, isn't it?

IMG_20140316_105554

Sandwich

Mar. 6th, 2014 12:43 pm
kadenza: (sammich)
This is my favourite sandwich at the moment.

Toast
Egg (fried or poached)
Spinach
Kimchi
Dab of mayo

Now I will continue warping my loom while listening to electronica, punctuated by the occasional sound of giant chunks of ice sliding off the solar panels.
We are in for a well-deserved thaw.

I feel like I've barely got started on the latest wrap and yesterday the next person in line emailed me asking if it's her turn yet. I may need an assistant before too long.
kadenza: (newsflash)
This seems to have been a busy weekend, and it looks like things will continue to be busy until at least Thursday.

This is our third summer in the neighbourhood and we've avoided Taste of the Danforth until now, but on Friday night we walked up to check it out. Insane. Completely insane. I wish I had taken my PoleCam so I could have at least attempted to capture the scale of the thing. I swear the entire city was compressed into about five blocks. We walked the entire length and it was pretty much shoulder to shoulder the whole way. Despite already having eaten dinner, Marshall consumed at least two more dinners' worth of assorted meats on sticks.

Yesterday after three days of no-showing, the contractors returned to finish up. True to their word, they were packed up and gone by noon. I like the paint, the bamboo floor looks great and the new stairway light is really cool (kind of like a 40s diner with a big glass shade), and gives character to the whole room. The rest of the furniture won't be ready for several more weeks, but I don't care because I won't even be here. We swept and vacuumed and very shortly after lunch I began moving weaving stuff up the stairs. The loom itself weighs almost 100 lbs and maneuvering it through our narrow doorways and halls resulted in some cosmetic damage (to the house, not the loom), including some pretty bad scrapes to a newel post. We then remembered that when we moved it up to the spare room back in May, it was in two pieces. No wonder it didn't fit anymore. Anyway, upon reflection, I'd much rather fill, sand and repaint the newel post than have to disassemble and then reassemble the loom, so I think it's a fair tradeoff.

[livejournal.com profile] newschick and bro-in-law dropped by for a brief visit. They are New Brunswick bound today, and Nat and I will follow in four days. I have a to-do list, but I haven't done any other prep. It might be time to start packing (and/or panicking).

Wasting no time, I spent a good four hours or so at the loom last night. I felt like I was in that effect you sometimes see in commercials and music videos where the person in the foreground is at normal speed and everything around them is a blur. Much as I enjoyed my classes, it's so nice not to have to watch the clock. Today I have the WHOLE AFTERNOON to myself, and I know how I'll be spending it.
kadenza: (sammich)
I know many people will need closure on my crock pot and bread adventures. The stew turned out a little more watery than I expected, and the lentils were still a bit hard even after 8 hours of cooking. I think I went a little heavy on the harissa sauce and it was a tad spicy for my liking. Marshall, however, loved it and went back for seconds. Then I forgot all about it and left the rest in the crock pot overnight. I hope it's ok. If it's not, well, this might be my final post.

The bread wasn't a complete disaster but it was certainly... odd. The consistency was dense and crumbly and it barely rose at all. It was basically a small hard lump in the bottom of the breadmaker. However, it tasted ok, and made the whole house smell good.

In conclusion, I think I need more practice with the crock pot. Though it's true I am technically here and able to make meals most of the time, preparing dinner at 10 a.m. when I'm feeling more energetic is definitely a plus.
kadenza: (crafts)
This weekend is going to be busier than most. Tomorrow morning is the annual street sale, followed by the annual street party and dinner to which everybody is supposed to bring food. So I have to hunt up a bunch of stuff to sell at the sale, supervise the sale, and bake something.

Though our birthdays were on Tuesday, Nat's official party is on Sunday at her paternal grandparents' place. I'm supposed to be making the same cheesecake I made last year because it's still about the only kind of cake that my gluten-free mother can eat. It was delicious, but just one more thing to do.

Doesn't sound too bad, but it just so happens that at the same time, a giant sale at one of my favourite stores, the Paper Place (formerly known as the Japanese Paper Place) will be going on. They've organized it in a tricksy way to make me want to go both days. Saturday is the "Mega Overstock Sale" where you can buy cardstock, fancy paper and envelopes, and Sunday is the "Build Your Own Scrap Bag" sale. I'm already a fan of their pre-made scrap bags, so the prospect of choosing my own scraps is super appealing. The fact that I got a $100 gift certificate for my birthday pretty much guarantees that I will be there. Deal with assorted responsibilities, or buy paper? For me, it's no contest. Paper beats everything.
kadenza: (sammich)
I'm making ice cream, green tea to be specific. Last week I had the worst green tea ice cream I've ever had in my life, and this is my attempt to counteract the experience. I have no ice cream freezer so I've tried a few different things. First I tried just burying the mixture (in a large ziplock bag) out in the snow for 45 minutes, which barely seemed to cool it at all. I think it was actually insulating it. Now I've got it in a large bowl in the sink with some snow, water and salt which nearly froze my hands off. This should work, but the bag tends to float rather than cooperate and be surrounded by the brine. I may update later as this exciting story develops.

kadenza: (heinous)
I just ate a banana, and it was disgusting! Not only was it icky and mushy, it tasted like... banana.
kadenza: (sammich)
Thanks everyone for your thoughts on the veggie boxes. My main concern is that I wouldn't get a chance to use all the veggies before they went bad. Seeing as many of you listed this as a definite problem, I will have to think this over. It's not like I don't have access to produce around here, I just thought it would be kind of fun to have it come in a box and be kind of a surprise.

Now on to today's question. I just made mashed potatoes and they turned out horribly! Instead of being nice and fluffy, they were all gluey and pasty and gross. Did I cook them too long? Whip them too hard? What did I do wrong? This is a major disappointment.
kadenza: (sammich)
Hey locals:

I know several of you get those organic produce boxes delivered.
Which one would you recommend?
Now that I have a front door, I'm keen to get started.
kadenza: (schnitzel)
While living with my parents, I noticed that I consume food at approximately twice the rate of the average person. This is most likely due to having a baby around-- I gulp down my meals before she has a chance to become fussy.

I commented (having cleaned my plate while others had barely started) that I must be the world's fastest eater. Marshie said no, that Japanese guy who wins the Coney Island hotdog contest every year is probably faster. How comforting.
kadenza: (sammich)
I made butter again this morning, with a few changes from last time. I left the cream out on the counter overnight (covered) and turned the blender to a higher speed (4 vs 2).

Differences:

1) It took 5 minutes instead of an hour. Could be that it was room temperature, could be... um... I have no idea what else it could be. I will ask my mother.

2) Tastes a bit more buttery, but still not as much as I'd like. I may try adding some kind of culture next time (maybe lactobacillus powder, or a spoonful of yogurt/sour cream with active culture). Maybe it also needed to sit a bit longer.

3) Much creamier/fluffier/less yellow than last time. More spreadable and less like a giant lump of yellow fat.

4) Rinsed clean in much less time. Much easier to mix in the salt.
kadenza: (omg)
Inspired by the pioneer spirit of [livejournal.com profile] travellight, I decided to try and make my own butter today. It seemed like a complete failure until... 2 seconds ago. I had been patiently checking on the cream in my mixer, running on the lowest speed. I was certain it was not working. It was still runny and frothy and resembled whipped cream that just won't whip. This went on for over an hour. I sat on the couch looking dejected.

Suddenly it started to sound different. Splashy. I ran to the mixer to find gobs of BRIGHT YELLOW BUTTER sitting in a puddle of buttermilk.

Susan, we are teh pioneerz!

behold! )

YUM

May. 10th, 2007 03:54 pm
kadenza: (sammich)
Daaaaayum, I made some good gazpacho today.
It is a truly guilt-free and delicious food.
(goes to kitchen for thirds)
kadenza: (sammich)
Marshie's latest project is to purchase every type of cheese mentioned in Monty Python's "Cheese Shop" sketch (with the exception of Venezuelan Beaver Cheese, which is, um, not real). Each week he brings a different kind home from the market. 43 kinds are mentioned in the sketch, but many are common (Camembert, Mozzarella, etc.) so I don't think he'll bother with those.

So far we have sampled:

Port-Salut
Pont L'Eveque
Savoyard

This week it's Caerphilly, which is quite sharp and makes a nice addition to a grilled cheese sandwich.

Cauliflower

Mar. 7th, 2007 09:05 am
kadenza: (sammich)
I purchased a cauliflower the other day, and we ate it last night. I'm pretty sure it was the first time I've voluntarily bought one since moving away from my parents.

When Marshie came home and saw it sitting on the counter, he frowned at me and said, "What have you done with my wife?" But while I was at the gym, I saw this dude roasting one up on the Food Network, and suddenly had to have it.

Throughout my formative years, there were only two ways I ever experienced it: either a) raw with dip (blech!) or b) microwaved and covered with Cheez Whiz (ick!).

So anyway, I cut it up into florets, put them in a baking dish, drizzled them with olive oil and squeezed 1/2 a lemon over them. Then I sprinkled them with chopped garlic, pepper, salt and chives and baked until they started to brown at 400 degrees (about 20 minutes). Before serving, I grated some parmesan on top. Marshie was all over it. I enjoyed it very much myself. We ate almost the whole thing between us.

But you must admit, they are horrible-looking vegetables. So pale and sickly. I still won't go near their green brethren, broccoli. Vile weed!
kadenza: (sammich)
Midway through yesterday I realized it was pancake day, and that I had better get it into gear since it's about the only holiday I fully endorse.

So for dinner I made some awesome crepes with awesome sauce, containing two bunches of steamed and blended asparagus (with tips reserved and fried in butter for serving whole), white wine and 10-yr-old cheddar. Needless to say there is a ton of sauce left over, but I'll happily eat it on toast until the end of time.

I even made a tiny little crepe, filled it, rolled it, split it in two and gave it to the rats. They acted like they had won the lottery.
kadenza: (sammich)
I picked up a beautiful shiny red onion yesterday, and thought that at 69 cents or whatever, a greater deal is hard to find. Think how much a sandwich can be improved with just a few slices (with the possible exception of a peanut butter sandwich). I partook of the fragrant purple bulb at both lunch and dinner.

Then Marshie kindly informed me, upon my return home from a knitting gathering last night, that I stunk to high heaven. I brushed my teeth before I left, but apparently it was ineffective. To all those knitters I inadvertently offended last night: I am truly sorry.

I just had another giant oniony sandwich of doom, and it was so good I may well make another for dinner. To all those knitters I will offend again tonight: apologies in advance. But it was really good.

As an old book I have called Ideal Home Life so pithily reminds us,

The onion, we need scarcely observe, must be the forbidden fruit of the Eve of the nineteenth century.
kadenza: (sammich)
So is it worth it to find the potatoes, wash the potatoes, remove all the eyes from the potatoes, peel the potatoes, chop up the potatoes (and an onion), boil the potatoes, drain the potatoes, get burned by the potatoes, add milk, butter, salt and pepper to the potatoes, and blend the potatoes to a fluffy consistency?

Hell, yeah!

*smack smack smack*

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