S. Worthen (owlfish) wrote,
S. Worthen
owlfish

Food things

  • I made my first batch of pesto this weekend. Our one basil plant is only small (we've had it a few weeks), so there were just barely enough leaves to make two peoples' worth. It's just as well there was so little, really, since I also needed to make it by hand, with a mortar and pestle. It was all much easier than I thought it'd be, and turned out quite nicely, if spicily. I don't know what kind of basil we have, but it certainly has some bite to it.
  • Friday night's experiment came courtesy of my newest cookbook, Carluccio's The Complete Mushroom Book. The mushroom strudel was a fun chance to play with filo dough, but would have turned out more excitingly had I only chosen my mushroom combinations more adeptly.
  • Colston Bassett Stilton, the cheese which helped spur these last many months' sampling, is available in supermarket fridges 'round these parts. Such a cheese-oriented nation.
  • I'm not sure I would have thought to order rosewater ice cream left to my own devices, but I'm very glad I've now tried it - refreshing and lightly fruity. This was just one of a variety of highlights from last night's dinner at a Turkish restaurant near Victoria station, Kazan, where we ate with easterbunny and aca. More details will be the subject of some other post.
  • This week's kitchen-related quest is to find shelf dividers. John Lewis does not sell them. Argos only stocks them in assorted three-packs.
  • The Swedish Chef (and nine other muppets) are coming out on stamps in the U.S.! (via cogitationitis)
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