Jun. 5th, 2016 09:56 am
neadods: (sherdoc)
I'm posting this for myself because I have to restart the computer before having read them, but then I thought whatthehell, there's nothing personal and maybe someone will want the recipes.

Okay, there is one personal thing. Sorry, the 100 day project is a Hogwarts Running Club member-only challenge. But hey! You can become a member by joining our very latest race!

BBC - Shakespeare Lives - New Shakespeare Songbook

Panzanella | The Pioneer Woman

(128) HRC 100 Day Project

WTF Is A Bullet Journal And Why Should You Start One? An Explainer

Creamy Tomato Soup: can the can โ€“ homemade is heavenly. - Flourish - King Arthur Flour

How to make the perfect tomato sauce | Life and style | The Guardian
neadods: (csi_chicken)
It's been a while since I last updated here, and even longer since I did a Sunday 7. Let's just say that life has been... interesting times.

Anyway, a while back I made stock out of a smoked chicken carcass and some smoked pork neck bones, and dubbed it "smoke stock." No end game in mind; I just thought it might be a useful thing to have on hand.

Now, I'm thinking that smokey gravy might be an intriguing and delicious thing to have. (There's a place around here that does smoked turkey wings, so if what I've got works, in future there can be smoked turkey gravy specifically.)
neadods: (sherdoc)
One-pot parsley Parmesan "whatchagot"
Boil 6 oz water, 2 tablespoons butter, and a large sprig of parsley, chopped.

As soon as it's boiling, put in 2 oz pasta, 1/4 cup shaved Parmesan and whatever ya got - in this case, spinach. Boil until liquid is gone and this on more of what ya got -in this case, teeny tomatoes.
neadods: (sherdoc)
I just had to wade through a bazillion entries, so I'm leaving this as a roundup of the highlights of my recipe tag from the last year or so, plus some new ideas.

banana custard oatmeal | Fit Mama Real Food

Cinnamon French Toast Pudding | Sondi Bruner


The Creative Kitchen | The Nibble: Make Verrines! - The Creative Kitchen
HonorH's mug cake recipe

10 Things to Cook in a Muffin Tin

Individual Potato-Bacon Frittatas Recipe |

Call for Stuffing Recipes

15-minute Lamb Feast for One

Coffee cake

Assd cheese omlettes. Welsh Omlette needs to get back in my repertoire

Single-serving recipes

An online library of old cookbooks: Feeding America

Couscous commuter breakfast.

Middle Eastern Lamb Stew

Virtual Christmas Cookie Swap

Call for ricotta cheese recipes

2 serving bread pudding/2 serving frittata
neadods: (sherdoc)
White Chocolate Lemon Truffles | What Megan's Making

Ulicam: Easter tutorial: How to color eggs with onion shells

Silk tie dyed Easter eggs | Skip To My Lou

I should probably just set up a couple of pinterests, but do I want to wrangle yet ANOTHER online time suck board?
neadods: (sherdoc)
Yes, I did just spend three days making a pot roast. AND IT WAS WORTH IT!

Writing it down so I don't forget:

Ingredients, in order of use )

STEP 1: Cut into chunks
cut garlic cloves in half

STEP 2: Put in pot and simmer until the level has gone down by an inch and veg are tender
All the above, plus:
1 qt beef stock
handful parsley and/or dill and/or thyme
1/3 bottle red wine

STEP 3: Scoop out vegetables, strain stock. Day 1 is done

STEP 1: Dust roast with flour on all sides and sear (put leftover flour in fridge; you can use it on Day 3 for the thickening)

STEP 2: Deglaze pan with 1/4 inch merlot and all of yesterday's stock, let simmer a minute

STEP 3: As the sauce simmers, add 1/2 to 1 cup strained tomato (to your taste; less if you like beefy broth, more if you like tomato). Stir well to combine

STEP 3: Layer ingredients in this order in the pot, letting sauce flow around it:
A - 2 or 3 sprigs rosemary (or pat 1/8 cup crushed dried rosemary on bottom of roast)
B - Roast
C - 2 or 3 more sprigs rosemary (or pat rest of crushed dried rosemary on top of roast)
D - Lots of fresh chopped mixed mushrooms - portobello, button, shitake

STEP 4: Cover pot. Roast at 225 F (~107 C, according to Google) for about 5 hours.

STEP 5: Let cool an hour or so, put in refrigerator. IT IS NOT READY TO EAT YET!

STEP 1: Take out of refrigerator. Scrape off and discard layer of fat that has risen to the surface.

STEP 2: Remove the beef and mushrooms gently; don't worry about getting every little bit; you'll catch them in the next step.

STEP 3: Strain the sauce. Mushrooms and beef bits can be rescued here. The sauce will be a bit chunky; stir it in the strainer to get all the juice out.

STEP 4: Beef and mushrooms back into pot.

STEP 5: Make a roux by heating 3 tablespoons of oil to smoking or butter to foaming and dusting in 3 tablespoons of the reserved flour. It's being cooked, so it won't poison anyone. When the roux has thickened, stir in the strained sauce and bring it to a boil. If it's not as thick as you'd like, you can gently shake in a teaspoon of the reserved flour. Throw any leftover flour away now. NOTE: roux can be made with any fat, if you don't want butter)

STEP 5: When the sauce is as thick as you want, pour it back over the meat and mushrooms. Put back in oven at at warm -- it was between 150/200 F -- until hot through.


Alternatively, you could cool the sauce back down, tear up the meat, and freeze at this point. Pot roast freezes nicely. Also, a frozen individual pot roast will thaw to edible in the oven at the same time that an individual apple crisp will cook...
neadods: (Default)
Handed out at work after we all raved about these sugar bombs: repeated here so that I don't lose it.

1 cup butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup crushed potato chips (crisps, y'all on the other side of the pond) (not too big of a chunk, but don't turn into powder either)
1/2 cup chopped pecans
2 cups sifted all-purpose flour

Cream butter, sugar, vanilla.
Add chips & pecans
Stir in flour

Form into 1-tablespoon balls.

Put on ungreased cookie sheet & flatten with water glass dipped in sugar

Top with sprinkles, pecans, and/or crushed dried cherries

Bake 250 for 16-18 minutes

Note from son-of-mom: Do not do more than a double batch at once or you'll blow out the moter on your mixer.

Note to self: add christmas prep and recipe tags
neadods: (csi_chicken)
With thanksgiving fresh in people's minds, I am collecting vegetarian/vegan side dish recipes.
neadods: (sherlock)
Clearing out a whole lot of things from the linkdump:

The smack talk between the Elementary writers and the Sleepy Hollow writers is a joy to behold and a thing of beauty forever. I fell off the couch at "our protagonist is cuter than your protagonist."

I'm not on any Night Vale newsletters or tumblrs (anyone have a rec for me?) and I don't see Cecil as having tentacles. Still, this schmoopy Cecil/Carlos fic is delightful. One smacks his lips. The other molts.
Bad Habits - winterhill

Annotated photos of the BBC Sherlock set props. For some reason, I find the idea of an Ikea lamp hilarious

Jeremy Brett was gorgeous. That is all.

Radio interview with Jeffrey Cranor and Cecil Baldwin
Can Welcome to Night Vale resurrect radio drama? - Q - CBC Player

Fan Art associated with that interview; also a streaming copy of the first episode of WTNV

Chunky Monkey Overnight Oats (recipe archived so I can find it again)

Ditto: Overnight Oats โ€” Kath Eats Real Food

These are a bunch of templates for folding paper boxes and cards. I need to add this to my Christmas prep links, but until then, sticking it here.

Exactly what it says on the tin. Again, archived for self; public for anyone who's interested
Free Hand Embroidery Patterns - Pintangle

The Ben Cumberbatch Vogue article

What it says on the tin: More Sherlock Macros, R for implications Move drinks away from monitor and read them all; the last is possibly my favorite.
neadods: (sherlock)
Recipe stolen from facebook; archived here for holidays.

Apple cider sangria for Thanksgiving 1 bottle (standard size) of pinot grigio 2 1/2 cups fresh apple cider 1 cup club soda 1/2 cup ginger brandy 3 honey crisp apples, chopped 3 pears, chopped directions: Combine all ingredients together and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving.
neadods: (sherlock)
My goal is to become the queen of the one-pot pasta, trying a new recipe every week (at a minimum.) Tonight: Indian butter sauce, white wine, peas and smoked tofu. I'm trying it with and without a dusting of bleu cheese; not sure which I prefer.
neadods: (science)
Martha Stewart just changed my life, and I don't care if you laugh at me.

Martha Stewart magazine had a new kind of pasta recipe - you don't do the pasta and the sauce separately and drain one and add the other - you put EVERYTHING into one big skillet: pasta, 3x water as pasta, and all the fixings, and then hard boil it down, constantly stirring, until the water's gone and the pasta's thickly sauced. If you use dry linguini, it's supposed to end up al dente. (I prefer my pasta giving up the ghost and used fresh.)

It WORKED! Not only does this mean that I did the catfish salad bar pasta tonight with two pans instead of half a dozen things (pot, pan, strainer, aluminum bowl for sauce, etc.) AND that I did it without the thing boiling over.

It means that as I was standing over the boiling pot, I could think of So! Many! Ways! of mixing it up. A little lemon, a little oil, a couple crushed cloves of garlic, some mushrooms, a fistful of frozen peas, splash of white wine... Or tomatoes, garlic, onion, maybe a little roasted corn to give it some crunch...

I don't know if this would work with whole grain pasta because that gets nasty if you overcook it by a single second. But I just signed up to eat a crapload of pasta.

... once the weather breaks. Standing over a skillet of billowing steam in this heat was not nice.
neadods: (sherlock)
Clearing out a whole assortment of stuff:


Sweet and creamy one-ingredient ice cream in 5 minutes [Vegan] : TreeHugger

Not locked, so I hope you don't mind I share, [ profile] honorh: Mug Cake

Let's Draw Sherlock In Your Own Culture Challenge (example given is German)

This one fascinates me: All of the characters came from different fairytales, and then when the fairies left, they took their stories with them.
The Steadfast Tin Watson - what_alchemy

Fic: Errant Emails (JWP #7)
It was easy enough to understand how it happened. They had the same last name, the same first initial. They were roughly the same age. They shared a passion for mystery novels. They both studied medicine. John owned the JWatson username in six places. Joan seven. Occasionally poignant, occasionally hilarious.

A Hundred Lifetimes by ~MissEvalyn on deviantART

Benedict Cumberbatch: I want to have a cup of tea with rival Sherlock Holmes actors | Radio Times

A little Brett love
neadods: (csi_chicken)
I would like advice on roasting tofu.
neadods: (sherlock)
I know everyone is going to be talking about the new episode tonight (that'll be me too in about two hours), but in the meantime, the linkdump has been growing exponentially and hasn't been cleared out in months.


Elizabethan Lemon Cake Recipe

Lemon Cakes, part 2 | Inn at the Crossroads

These are mostly for me, but public for the interested - I want to learn muffin-tin cooking, as it seems both bento-sized and pre-portioned.

Do You Know the Muffin Pan?: Muffin Pan Recipes

10 Things to Cook in a Muffin Tin


Muffin Tin Cooking

Someday I have to actually stop and read this sometime:
Mindfulness Meditation Could Lower Levels Of Cortisol, The Stress Hormone

Hilarious Star Trek-based Barbershop Quartet

This is for me, but I'm adding it because other folks may be having trouble arranging the part of your house where you dump stuff on entering - The "landing strip" (Who knew it had a name?)
All About Landing Strips: Projects, Ideas and Inspiration | Apartment Therapy

The 10 Best Moments in "The 24 Hours of Gallifrey One" - Exactly what it says on the tin.

Another archive for me, but useful to all knitters - all kinds of advice, including bindoffs, needle pushing, increases, etc. I"m going to have to go through the whole archive... someday

Whole index here:

Cabin Pressure
Cabin Pressure mini-icons: spoilers for all of series 4

John Finnemore discusses the Wokinham episode, and includes a picture of the scene where Martin's brother picks him up... and the actor playing him picks up Ben. I cannot actually figure out where Ben's legs are.
Forget What Did: Wokingham

Elementary meta discussing a scene from about 8 weeks ago. My general dislike made me bleep over this moment, but the OP made me stop and rethink because this IS a big deal; like the OP, I can't think of a similar situation on TV (and precious damn few in real life):
I wanna talk about this scene for a second. Until that moment I never realized that I needed to see this on television; a man asking a women that she seek out opinions other than his.


Like this black and white art of Sherlock

The story I was raving out earlier. Snapshots of a long J/S life - Genus: Apis

Red Scharlach takes a line from the new Star Trek movie promo and turns it into a put-your-drinks-away-from-the-monitor icon

If you are EXTREMELY phobic about the SLIGHTEST suggestion of a spoiler, don't click this one. For anyone else, Red is riffing off of a twitpic of part of the set, which in my mind doesn't tell you anything. Except that Red's funny.

Vashtra and Jenny recreate a scene from Holmes canon

Mark Gatiss plays with the skull onset

More Holmes canon art, now with snarky subtitles. Some bad language, if you work at a very conservative workplace

Ghostbees points out that "I hear 'punch me in the face' every time you talk; it's usually subtext" applies nicely to canon

The evolution of Ben and Martin at Sherlock readthroughs

"A gaze from Watson is..." (gigglesnort indeed!)

I just like this art

Remember that story where Martin Crieff was Sherlock's half brother and Martin had a stuffed airplane named Planey? Turns out it's part of the Thicker than Water series.

The crackiest of crack: a zoologist's report On the Courting Behaviour of the British Sherlock
The Sherlock was standing on the top of an outcrop of rocks to one side of his enclosure, staring out over the zoo in a dramatic fashion. Posing, thought Poppy privately. Despite the lack of breeze his coat and scarf swirled around him as though caught up in a storm. No one had been able to work out how he did it.

Moffat & Gatiss are such geeks that they cast a former Holmes as a cameo in the Diogenes Club

Exactly what it says on the tin
Sherlock: The Reichenbach Fall โ€“ live chat with the co-creators

Scenes from BELG done Disney-style.

Molly done Disney-style

Yet more Disney art; Sherlock (looking remarkably like the guy from 101 Dalmations)

Sherlock: Last Friday Night vid

I spent rather a lot of a work night reading up on this series about little Sophie growing up on Baker Street. (This is not the same as the Sophie Lestrade series). What can I say, it has a ferret in it.
neadods: (Default)
My linkdump post has nigh onto 100 links in it, including several recipe sets, a variety of garb and sewing patterns, and who knows what else in it. Time to clean virtual house! (Although I do need to remember that I can get a Hyperbowl app. I do love Hyperbowl.)


RDJ & Jude Law promo shot.

Recipe: Randomly left because it sounds like that ur-potato soup I was looking for

Fic: Most Ghosts Are Idiots I may have recced this one before. My favorite ghost AU is [ profile] etothepii's It Feels Like Home When I'm With You, but this version, with a live John moving into the flat haunted by a bored Sherlock is a lot of fun, especially when John sasses back at the hauntings.

For the knitting fans: Sherlsocks

A note from our Guest Director, Benedict Cumberbatch ยป Cambridge Science Festival

[ profile] wendymr's been doing drabbles; this is a heartwrenching post-FALL one: The Greatest Betrayal

Guess who reads John's blog!

Fic: The Bone Fiddle I'll be honest, I haven't read this Appalacian AU all the way through. It's definitely one for the long-fic lovers. But I like what I've seen, and the slash followup is hella hot. Smutfic, but more than that, casefic

Anthea art

IO9: Why can't any recent Sherlock Holmes adaptation get Irene Adler right?

Relive your favorite Doctor Who deaths in The Gallifreycrumb Tinies

No spoilers, just a description of the Cabin Pressure recording, 16 December 2012 Tony Head is a guest voice (I have completely fallen behind in listening, but as the whole series will be legally available from Audiogo in mid-Feb, I'm just going to mainline on the way to Gally.)

Molly art

Elementary fic: Halfway up the Stairs. I doubt they'll ever do this onscreen, but it's nice to see Joan calling out Sherlock on the sexism that gets ladled onto her by his associates.

Baker Street Blog on what Sherlock and Elementary get and don't get from canon (Not an Elementary-bashing article; very evenhanded)

Recipe: Sherlock spicy sugar cookies

Visual Hobbit pun

The best commentary on the "fake geek girl" crap I've seen

Recipe: ChocoVine Chocolate Red Wine Cake Yeah, another one for me. I've got a couple bottles of chocovine kicking around and this looks like fun

RDJ bromancing Jude Law
neadods: (csi_chicken)
A russett potato will bake in the time it takes a 3-lb pot roast to cook, but don't eat the pot roast with it - too greasy right out of the oven.

Large-diced bread will toast/dry beautifully in 90 minutes at 225F.

Amish market garlic herb bread dries into excellent croutons (and, to be tested tomorrow, ought to make kickass stuffing.) It takes 2 cookie trays per loaf, and two loaves for stuffing. Next time, though, don't be a dumbass and throw out most of the breadcrumbs. Toast all of them along with the bread, and collect separately for crumb topping later.

It may be worth your effort to mix up a large batch of seasoned flour with powdered rosemary for future potroasts. (For the sake of anyone actually reading this, the rosemary comes from M shaking a dead bush over a bag before we buried the trunk.)

It *will* be worth your effort to mix up individual dry-mix batches for noel chews when sugar goes on sale around Valentines/Easter.

And randomly, for anyone reading this far, I just watch someone park their car, run up to the Little Free Library, and in a single move open the door, grab a book, and pivot to run back. No looking around, just a snatch-and-grab. Until I go out to learn otherwise, I'm assuming it's the huge one on the history of the British Secret Service, as that's large enough to read the title from the street. Damnit, it was a Book of Mormon put in there! I replaced it with a copy of Robert Preston's Blasphemy. Also, when I was sweeping powdered snow off the walk, I met a neighbor and her daughter returning a book to the LFL and bringing a new one. I told them to "be greedy" and then trotted into the house to give the girl the assorted Anne of Green Gables books I'd picked up.
neadods: (csi_chicken)
Having been steered wrong by multiple sources (including Cook's Illustrated!) I am presenting the recipe for the amazingly perfect pot roast M just made.

For one thing, forget the crock pot - you need a dutch oven to get the right mix of braising and evaporation

Coat a ~3-lb beef chuck roast with salted flour

Heat the dutch oven to medium/medium-high and sear top and bottom of the roast. Set meat aside.

Deglaze with ~1 cup of merlot or pinot noir. Accuracy in measuring not essential, but you don't want to drown the roast.

When the crunchy bits are scraped up and well distributed and the wine has boiled down a tiny bit, put the meat back in.

NOTE: M went on to the next step; at this point I would put a couple sprigs of rosemary on top of the meat.

Open and dump the entire contents of a 14.5 oz can of crushed or diced tomatoes over the meat. (Yes, I know! But fresh just doesn't entirely work here; even the least processed canned tomatoes have been reduced a tiny bit. But no tomato paste. Tomato paste is an Abomination Unto Nuggan.) Seasoned tomatoes just fine. She used Italian Herbs; I'll use garlic.

NOTE: At this step, M was ready to put it in the oven -- both of us believe a good pot roast needs external vegetables and starch for a flavor blend, not everything in the same pot. I, however, will also throw in a handful of shredded, dried soup greens. (I made those myself from the fresh packages they sell at Giant, and have so far successfully put them on both beef and pork.)

Drop the lid onto the dutch oven and - THIS IS THE KEY PART - shove it in the oven at 225F for 5.5 hours OR MORE (She was late coming home and I yanked the thing out of the oven and let it merrily keep cooking in its own heat for another hour.) (Cook's Illustrated did me wrong here - they insist, over several pages, that the optimal temperature is 300F. My pot roast in its rosemary, merlot, and dried soup green sauce was just delicious, but also tough and dry. Hers shreds under a fork.)

Make piggie noises while eating. Try not to eat the entire thing in one sitting. Suggested sides include orzo (her), mashed potatoes (me), and green veg with either a strong lemon sauce or a salad with a heavy-handed vinegar dressing to cut through the beefiness.

You have the option of turning the oven up to 350 when you're through with the roast and shoving in an individual apple crisp to cook while you're eating.

1 or two apples, peeled and chopped (depends on size of apple and size of container)
dust with cinnamon

top with:
1 tablespoon butter
2 tablespoons sugar
3 tablespoons flour
... mixed by hand until it has the texture of wet sand.

Another dusting of cinnamon is optional.

This shortbread crust won't brown in the oven, but it will get stiff and, well, crispy. Cooks in roughly half an hour at 350F It'll collapse a bit as the apples cook down.

NOTE: the pot roast will freeze well after cooking, and the apple crisp will freeze well before cooking. If you freeze 'em in individual oven-safe containers -- thank God for those Rubbermaid pyrex 2-cup thingies with the red lids -- the two will can go straight from freezer to cold oven (set for 350 for half an hour + preheat time) to table.

One of my fantasies is to have a freezer full of self-created TV dinners. Just add crusty bread and veggie salad or steam-in-microwave veg.

(By the way, those brown sugar cookies I gave the recipe for a couple weeks ago also freeze - let them cool *without* dusting them in powdered sugar, cut, store in freezer baggies. Will defrost on a countertop, then coat 'em with the powdered sugar. Which I think is "icing sugar" for the Brits reading this.)

I'm going to have an organized house and an organized freezer by the end of this year if it kills me.


neadods: (Default)

July 2017



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