pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
I accidentally made fat-free muffins. They were still edible.

Better than when I've accidentally made sugar-free things or left out the baking powder, anyway. I expect the banana in them helped with the texture. I haven't had the motivation to bake anything for many months so it's a bit sad to have made a mistake in these, but hey, having something home-made and different is still nice.

I'm seeing [livejournal.com profile] naarmamo coming around again soon. Maybe there's something about the time of year - after joining in every year for so long - that I associate with the need to be creative. Yesterday I was outside in the clear winter sunshine taking macro photos in the garden, and today I found the drawing tablet I'd got for a birthday a few years back and tried plugging it in, but I hadn't consciously remembered NaArMaMo is coming until later on.

Maybe it's just that I've now had two days in a row where nobody at work has been sick and I haven't been called in when I'm rostered off, and suddenly my creativity starts to return.
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
Followed a link today to an article on the ubiquitous tastelessness of the Red Delicious apple. My Nana used to buy three Red Delicious apples every week to put in her fruit bowl, then throw away and replace them. She didn't eat them and I had to be pretty desperate for an apple to chew through the bitter skin of an apple at her house.

But fandom-relevantly, from the article: the Red Delicious was brought to prominence by the Stark Brothers' Nursery, and they called it the Stark Delicious. But before it got famous, it was called the Hawkeye.

Oh, also, the Stark Delicious was striped red and gold. The solid deep red was selected for later on.

There is a surprising amount of Avengers fanfic involving bananas (and not even in a dirty way). Iron Man and Hawkeye having their own apple varieties calls for fic too, don't you think?
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
I AM AMPLY SUGARED RIGHT NOW

I AM UNUSED TO THIS AS I DON'T ACTUALLY HAVE A SWEET TOOTH AT ALL

but there was a party at which there was somewhat of an overestimation in the provision of desserts

and we brought home so much cake that was going to be thrown out if nobody took it away

and it's going to go stale if I don't make my best effort at it

I am all chocolatey and sticky to the gills, it is really nice cake

but I could really go for some lettuce leaves or something tomorrow

so
much
caaaake

send help
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
Partner and I got bored with having the same old food every day. Potatoes, rice and split peas feature heavily and we end up rotating the same meal every 3 days instead of once a week -- that's if we feel interested enough in food to make something instead of just having toast. He also wanted to start taking lunch to work so he doesn't end up buying chocolate bars for lunch every day, which is hard on the bank account as well as on his health.

I looked up meal plans online and got this one (link via Wayback Machine because it went 404 a day after I found it) and we're working from that pretty closely this week. It's going well. Partner is remembering to take sandwiches or leftover dinner to work for lunch; I think the external authority, this LIST that orders him to take a certain packed lunch, is working better than his internal "suppose I should but I'd rather watch cat videos" or my "I would pack lunch if I was you". Dinners are not all that different from what we'd have normally -- stir fry, bean stew, pasta -- but not having to do the thinking is a big help, and working from a recipe means we get new flavours, different spice combinations than I'd think up myself, and that makes things so much more interesting.

We put hoisin sauce on the shopping list since the stir fry recipe wanted it, and it's a new favourite. I can't stop sticking my finger in the bottle for a taste. And pickled gherkins is another new food: partner bought some for sandwiches because he likes it when they give him some on his sandwich at a chain of sandwich shops. (They always just say "pickles" on the menu but it's always pickled gherkins, not pickled something else.) He bought the gherkins to try and I had some and liked them a lot and accidentally ate them all in a week. And there was a recipe that said cilantro, so we bought a bunch of coriander, which has had a mixed reception. I never ate it growing up because my mother can't stand the taste, but I think I like it; partner tasted it and is very wary of having any in his dinner.

I'm going to have to make sure I try new foods regularly so I don't get bored with food. I only discovered olives and eggplant a couple of years ago; it's well past time to add a few new tastes to my repertoire.
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
When one's partner has a completely different level of spiciness-tolerance, a bottle of extra hot chilli sauce is a good investment. It works very well in soups, anyway -- anything too chunky and not runny enough is a bit hard to mix sauce into, but still it's far better than trying to measure a tiny precise amount of chilli powder to add to my own serving. There were a few almost inedible spicy accidents while I was using that technique.
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
New season apples are in the shops, hooray! It's hard to get through early summer when even the Granny Smiths are unappealing. I feel decidedly odd when I can't eat an apple every day. Now the lean time is over and apples are back, and as well the plums, peaches and nectarines are in season and smelling nice. It can't be long now until Golden Queen peaches come in...

Apricots, however, are still not worth buying. I sniff them every time I go shopping and they're never ripe and nice-smelling. They never became nice-smelling last year at all. I suspect that all apricot orchards have now replaced their trees with a new variety with very commercially-appealing yield and disease resistance properties and no flavour at all. Maybe next time I visit the city I can try the organics shop. There must be good apricot varieties around somewhere; dried apricots have a smell, after all.
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
Dinner: haricot bean and chickpea loaf, brussels sprouts and parsnip chips, followed by apple crumble. Mmmmm, good for a cold night like this and very tasty... and the bean loaf makes good lunches the next day.

I like the season of parsnips and swedes. Lots of hot soups coming. Swedes are so yummy in soup, so yummy roasted, so yummy mashed. Parsnips are mainly yummy roasted, but I found out while boyfriend was making the chips that they also taste interesting raw if sliced thinly enough.

Mmmm, ooh

Mar. 21st, 2009 02:38 pm
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
Chilli chocolate, wow. This stuff is amazing. What an experience!

I didn't have any preconceived ideas about whether the two would go together, although it does sound unusual. But wow. My mouth is happy.
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
A bit of googling told me what that unidentified fruit is that I've been eating: Butia capitata or jelly palm. The fruits are pretty tasty and smell amazing! There's a picture of the fruit near the bottom of this page; they're small with a big stone, a little fiddly to cut up but nice in a fruit salad. Apparently they can be used in baking or to make jam. Next time I go on that walk I might bring a bag with me, and take a camera.

I didn't think there was anything wrong with eating unfamiliar yummy-looking things, especially when the tree they come off is saying "practically just like dates!", but I like knowing that other people do eat them.
pebblerocker: A worried orange dragon, holding an umbrella, gazes at the sky. (Default)
Here's where I plan to start my investigations. Looks like we're going to have to experiment with a commercial egg replacer, but luckily I know where to get some.

I've always been happy with the denser types of cake (carrot cakes and fruit cakes) that I usually bake. We have our few recipes that work well and I don't often go looking for new ones. But the boy has now had the chance to become re-acquanted with his mother's baking, and he wants to do similar things at home; fluffy sponge cakes inspire the most urgency, but he wants to make them so I can eat them too, bless him.

Angel food cake: never heard of it, but I assume it's the US name for sponge cake. Good good, another search term to use.

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