Category: Cookery

Just got back from a four-course dinner.

We paid quite a bit for that SCA feast, but it was absolutely worth it: we sat down for lunch at about 12:30 PM, and didn’t really leave the table until about 5 PM. In between we just kept getting fed, and fed, and fed. Everything was delicious, and the booze on the bottom floor was ridiculously top-shelf. They were the kind of drinks where you take a measured sipping cup’s worth of one, and then avoid it for the rest of the day because if you drink a second one you’re just going to drink five more.

In other words, I got to relax for most of the afternoon, and it was lovely.

Adventures in TTRPG mapping software not-buying!

I finally found a program that looked like it’d work… except that it was abandoned a year ago and the website taken over by a Russian bot site. So I found another program that looked like it’d work… except that it’s been erased by Humble (the company doing fulfilment) and the forums are full of people with no clue about that. I have decided to skip trying again, and instead prepare slow-cooked meatballs in a mushroom gravy for tonight. Sometimes you can just tell how things are gonna go.

Continue reading Adventures in TTRPG mapping software not-buying!

‘Mashed Sweet Potatoes in Orange Cups.’

This was one of the things my wife made for Thanksgiving because I was on bird and mashed potatoes and broccolini duty. Come, I will conceal nothing: I had signed off on trying it politely as part of my husbandly duties right up to the first bite. I ate the whole thing and was kind of happy that there wasn’t more, because I would have made myself a pig over it.

Continue reading ‘Mashed Sweet Potatoes in Orange Cups.’

It’s Thanksgiving weekend!

More or less officially now. We did the stuffing tonight because my sister-in-law has this gluten thing, and actually eating it in front of her seemed needlessly cruel (I’ll finish the rest late tomorrow night, in accordance with the custom). We have the pies, we have the recipes, we start the bird tomorrow, and posting will be light because of the holiday.

Enjoy your Thanksgiving!

So, I got five pounds of potatoes and two pounds of green beans to process.

Fallout from the canceled trip: we were supposed to make a ton of mashed potatoes and green beans with slivered almonds for the get together, you see. The problem is that we bought for feeding six adults, not two. The potatoes don’t worry me too much, because they’ll keep, and there are dozens of ways to make potatoes.

But I need to come up with something to cook up the rest of green beans that’ll freeze well.

Suggestions welcome.

Time to crowdsource this pork loin.

It’s definitely going in an oven around 4 PM EST. There’s also two russet potatoes that will be roasted tonight, and probably a salad for greenstuff. The question becomes, what specifically happens to the pork loin?

My inclination is to salt-and-honey that sucker, get all Roman Empire up on it. My wife and I threw a Roman-themed toga party once* where she had the pork roasted up like that, and it was choice. But I don’t have the recipe, so it might not come out right.

Thoughts? Bear in mind that the clock is ticking.

Continue reading Time to crowdsource this pork loin.

Tweet of the Day, Behold The Depths Of My Utter Depravity edition.

I’d buy this.

I have discovered a limit to air fryers.

Hamburgers. There does not seem to be a consensus on the recipes, probably because the recipes all disagree one what a proper hamburger should look like inside. I picked a recipe that was, ‘medium, silly!’ when I’m a pretty firm believer in ‘well-done*’…

I mean, I fixed it before eating it. But I don’t see the fryer doing burgers the way I like ’em.

Moe Lane

*Steaks should be eaten at medium-rare to medium. I recognize that good, decent people like rare steaks, and at least medium-well isn’t well-done. But that’s my range.