update of the last few days
Mar. 4th, 2003 08:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
anotheranonSewed: the duster lining. It actually looks kind of cool on it's own, in a deconstructed Comme de Garçons kind of way.
Cooked: 2 things of note:
1) Sense's Chocolate Sparkle Cookies (from a friend: recipe on request or put behind a cut tag when I go downstairs to get the hard copy) Results: I have never been able to mix eggs and sugar to form the perfect puffy meringue despite many attempts. No wonder then that the egg mixture didn't fold into the melted chocolate that well, so the cookies ended up having more of a candy/fudge texture than a flaky cookie texture. Not quite "umami", but still tasty - the dark chocolate and almonds make for great "grown up" smores when melted on graham crackers.
2) My own variation of a friend's vindaloo recipe
4 tablespoons Patak's Vindaloo Cooking Paste
1 cup Patak's Korma Cream and Coconut Cooking sauce
1 large white onion
2 chicken breasts
1 cup basmati rice
olive oil -- extra virgin
fresh water
Dice onion and brown in olive oil. Dice chicken breasts and brown lightly in
onion/olive oil mixture. Add Vindaloo sauce, and then 1 cup of fresh water.
The mixture will look a little strange -- the red Vindaloo will have to be
carefully stirred into the yellow Korma sauce, making an orange sauce, and the
extra water will make it very liquid, so be sure to use a large pan.
Let simmer on low for approx 1 hour, until water is evaporated and sauce
remains. Annoy neighbors with delicious Indian cooking smell in house. Stir
occasionally.
Make basmati rice to taste. Pepper Papadums will be good with
this dish. I'm sure it would be good with naan bread as well
Ladle over rice, add sour cream, yogurt, or raita to taste, and serve.
Makes dinner for 2.
Results: tried with beef, still spicy good in a tear producing, runny nose way! I think D. and I are addicted >:)
Watched: "The Sixth Sense" again - what an excellent film, with really flawless acting by all of the actors, especially the kid (Haley Joel Osment - The Boy Who Should Have Been Anakin. What crack was Lucas smoking?). When he cried I BELIEVED he was scared. Impressive.
Considered: Costume Con logistics. I can afford it if I behave myself in the dealer's room. Should be easier than at Costume College because I plan to avoid the trip to the sari stores in Chicago. Realized that if I want to attend both the historical and the fantasy/sci-fi competitions I'll have to stay through Monday morning and pay for another night at the hotel. Must recalculate and attempt to plot a solution (or at least a good, solid rationalization :P).
Perused: this month's i-D spring fashion issue. I had considered going out to Tower to pick up a few different mags for coverage but this one really has everything I could possibly be interested in - toys to copy, toys to inspire, toys to get cheap knock-offs of ;) If I really want to see the mainstream designers there's always FirstView.
Cooked: 2 things of note:
1) Sense's Chocolate Sparkle Cookies (from a friend: recipe on request or put behind a cut tag when I go downstairs to get the hard copy) Results: I have never been able to mix eggs and sugar to form the perfect puffy meringue despite many attempts. No wonder then that the egg mixture didn't fold into the melted chocolate that well, so the cookies ended up having more of a candy/fudge texture than a flaky cookie texture. Not quite "umami", but still tasty - the dark chocolate and almonds make for great "grown up" smores when melted on graham crackers.
2) My own variation of a friend's vindaloo recipe
4 tablespoons Patak's Vindaloo Cooking Paste
1 cup Patak's Korma Cream and Coconut Cooking sauce
1 large white onion
2 chicken breasts
1 cup basmati rice
olive oil -- extra virgin
fresh water
Dice onion and brown in olive oil. Dice chicken breasts and brown lightly in
onion/olive oil mixture. Add Vindaloo sauce, and then 1 cup of fresh water.
The mixture will look a little strange -- the red Vindaloo will have to be
carefully stirred into the yellow Korma sauce, making an orange sauce, and the
extra water will make it very liquid, so be sure to use a large pan.
Let simmer on low for approx 1 hour, until water is evaporated and sauce
remains. Annoy neighbors with delicious Indian cooking smell in house. Stir
occasionally.
Make basmati rice to taste. Pepper Papadums will be good with
this dish. I'm sure it would be good with naan bread as well
Ladle over rice, add sour cream, yogurt, or raita to taste, and serve.
Makes dinner for 2.
Results: tried with beef, still spicy good in a tear producing, runny nose way! I think D. and I are addicted >:)
Watched: "The Sixth Sense" again - what an excellent film, with really flawless acting by all of the actors, especially the kid (Haley Joel Osment - The Boy Who Should Have Been Anakin. What crack was Lucas smoking?). When he cried I BELIEVED he was scared. Impressive.
Considered: Costume Con logistics. I can afford it if I behave myself in the dealer's room. Should be easier than at Costume College because I plan to avoid the trip to the sari stores in Chicago. Realized that if I want to attend both the historical and the fantasy/sci-fi competitions I'll have to stay through Monday morning and pay for another night at the hotel. Must recalculate and attempt to plot a solution (or at least a good, solid rationalization :P).
Perused: this month's i-D spring fashion issue. I had considered going out to Tower to pick up a few different mags for coverage but this one really has everything I could possibly be interested in - toys to copy, toys to inspire, toys to get cheap knock-offs of ;) If I really want to see the mainstream designers there's always FirstView.
