Wednesday, January 30, 2008
The Great Faucet of Doriath
During this great labour King Thingol took thought, and it was his desire that his faucet would be the greatest in all of Beleriand. He spoke with the Dwarves of Khazad-dûm and bade them fashion for him a mightier faucet than had ever risen from their smithies before.
The brown-clad courier arrived with the Faucet, and Thingol was well pleased with the handiwork of the Dwarves. It was wrought of mithril, and more than one score inches did it tower above the Corian.
So was the kitchen in Menegroth enriched. The Orcs feared and cursed the Faucet, and never did they approach it. With the modifications to the P-Traps and successful reinstallation of the garbage disposal did Thingol's glory wax to the fullest, and there was gladness and wine in those times.
Yet, the tiling remained...
Tuesday, January 29, 2008
Sunday, January 20, 2008
The Unbearable Blizzard of '08
It's cold enough to freeze water solid!
Yep, this here storm's a real sonofabitch. Came up on us like celery stalks at midnight. Fortunately, I had time to go to Caspian Interational Food Mart on Brentwood Road, and I got some good, God-fearin' processed meats to see us through this ordeal.
They had plenty of news people standing out in the rain and snow on television, 'cause that makes it more serious-like. As you can see from the pictures above and below, there's enough snow to justify the 383 closings and delays reported on WRAL.com.
They're worried about black ice. Black ice?! Who ever hearda such poppycock. Nice, shiny, regular ice is the ice for me. If I'm gonna go tumblin' into the ditch, ain't no make-believe black ice gonna do it, it's good old regular ice.
Sunday, January 13, 2008
The Pantry
to here:
It involved moving the entire contents of the pantry, painting the pantry, painting the old kitchen wall cabinets, installing them, building some shelves to fit the corner (out of the old shelves) and moving everything back in. We'll have to live with it for a while and fine tune the placement of everything, but I think we gained significant storage space.
It looks great in there. It's the same color green as the kitchen (amazingly difficult to photograph; it looks completely different in different lights). As an amusing side note, we found a date stamped on the back of one of the cabinets: January 13th, 1981. We installed these cabinets in their new location 27 years to the day after they were built.
Saturday, January 12, 2008
Eggs Blauhaus
Serves 2 sumptuously.
Ingredients:
4 or 5 strips of good bacon (smoked, uncured bacon from Trader Joe's is what I used)
4 good, cage-free eggs, preferably organic (especially if you like runny yolks)
4 slices of crusty bread, or perhaps crumpets or English muffins
4 slices of brie (amount depending how naughty you are)
A big handful of grape tomatoes, halved
A shot of vodka (white wine or vermouth would probably work fine)
Hardware:
A knife
Two teacups
Two plates
A big saute pan (or any wide pot/pan for poaching the eggs)
A skillet (cast iron is good)
A means of toasting bread (I did it under the broiler)
A spatula
A perforated spoon or skimmer
Cut the bacon into 1-inch pieces and put them in a pan (I used my deep cast iron skillet). Turn on the heat and cook it until it starts to get some brown color. Add the tomatoes, a generous dose of black pepper and a few shakes of salt. When they start to soften a bit, add the alcohol. Let them cook, stirring occasionally.
Fill a big saute pan most of the way with water. Bring it to a simmer. You can add a bit of vinegar, but it doesn't make a huge difference.
How are the tomatoes doing? You want to gently cook them for a while to concentrate the flavors. It's not critical how long, but the more moisture you cook off, the better the flavor.
Toast the bread with some olive oil. Arrange it on two plates, and put a slice of brie on each piece of bread.
Into each of two teacups, crack two eggs. Simultaneously and gently slip the eggs into the simmering water (each cupful on opposite sides of the pan, so you don't get one big mass of poached egg). Let them cook until the yolk is done to your liking (I am necessarily ambiguous here; it seems to go differently every time I poach eggs).
Cover the brie and toast with bacon/tomato mixture (I put the egg on first this time, but Lindz and I agree that it would work better to put the egg on second). Top with the egg. Eat.
Although I didn't have any at the time (I made this whole breakfast up on the spot), I imagine that topping the whole thing with a confetti of basil chiffonade would be the cat's ass.
This dish is all about the flavor of the bacon and tomato, supported by the luxurious, yielding beauty of the poached egg and the brie. Cheap bacon would have diminished it, and I'm not so sure it would be as good if I had used canned tomatoes.
I liked it. It's not exactly fat free, but I get sick of EggBeaters and whole wheat tortillas now and then.
Monday, January 07, 2008
Rather a lot of packaging for just a desk calendar, hm?
Sunday, January 06, 2008
Sunday Afternoon Coffee Table
Lindz and I are loafing around. We ordered the countertops today, so the kitchen will move forward after a holiday hiatus.
I'm going to make spaghetti alla carbonara this evening. I got some good quality eggs at Trader Joes today specifically for that purpose. I wish I could get this relaxed and smug by Saturday afternoon, but it's been taking me longer to relax lately. Oh, well. As you can see, I have no real basis for complaint. Life is better than I deserve.