Foodie Links and a bit of whining
May. 1st, 2011 07:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
neadods*Still* not king angsting over the broken cabinet. Had this conversation with my mother (who just may be under the impression that the glass is just cracked *cough*):
"That was probably valuable. A lot of his furniture was."
"Thanks for making me feel better."
"Especially if it still has the maker's label on the back."
"Again, thank you for making me feel better."
"And of course, things are always most valuable when all the parts are original."
"And again... Look, I can't sell it unless I fix it anyway. Sorry you gave it to me?"
"Oh no! I took everything I wanted, it's YOUR problem now!"
I wish I knew how valuable it actually is (I looked at ebay, but saw nothing similar). It would be one thing if I broke a $1000 antique; frankly, if it's worth half that or less I'd feel a bit mellow about it all. After all, I'm going to be spending almost $800 just on new bookshelves. (The tax return cometh in, the tax return goeth out)
Okay, to make up for that whining, two intriguing foodie posts:
Step by step picture guide to making your own peanut butter or s'mores cups
Intense, detailed food lab on making homemade ricotta Includes description and photographs of using different acids, hidden pitfalls in different milks, and a microwave version. For those who don't care about the lab, the microwave recipe alone is right here
Also, there's a note in a related page that using the whey drained from ricotta for breadmaking instead of yeast works really well. Hmmmm!
"That was probably valuable. A lot of his furniture was."
"Thanks for making me feel better."
"Especially if it still has the maker's label on the back."
"Again, thank you for making me feel better."
"And of course, things are always most valuable when all the parts are original."
"And again... Look, I can't sell it unless I fix it anyway. Sorry you gave it to me?"
"Oh no! I took everything I wanted, it's YOUR problem now!"
I wish I knew how valuable it actually is (I looked at ebay, but saw nothing similar). It would be one thing if I broke a $1000 antique; frankly, if it's worth half that or less I'd feel a bit mellow about it all. After all, I'm going to be spending almost $800 just on new bookshelves. (The tax return cometh in, the tax return goeth out)
Okay, to make up for that whining, two intriguing foodie posts:
Step by step picture guide to making your own peanut butter or s'mores cups
Intense, detailed food lab on making homemade ricotta Includes description and photographs of using different acids, hidden pitfalls in different milks, and a microwave version. For those who don't care about the lab, the microwave recipe alone is right here
Also, there's a note in a related page that using the whey drained from ricotta for breadmaking instead of yeast works really well. Hmmmm!
