December 9th, 2001


fiddling around

The World's Most Adorable Angora is curled up next to the monitor, fluffy -- and dirty, *someone* needs a bath -- tail curled over his nose.

The first aid class was long, tiring, but amusing. I shall rant more on it tomorrow, but for now I wave certification cards in the air! I'm all allowed to do CPR and stuff.

the winter cooking frenzy sets in.

I made french toast with some of the raisin-cinnamon bread I baked Friday. No regular milk, so I used the half-and-half left over from the abortive cocoa plan and the good eggs from Milk Pail. Very yummy, the raisin bread gave it a bit more backbone then the usual version.

I've been very cook-y lately, made lasagna sauce, spaghetti sauce, cookies, banana bread, bunch of loaves of bread along with a lot of variations on stirfry. Working on using up some of the supplies in the pantry instead of spending money for one, but also because cooler weather always makes me want to do cozy things.

making the same mistakes

Once again, I learn that I should not go to chichi grocery stores when I'm hungry. I went by Whole Foods to pick up some peppers and look for roasted peanut oil. The oils were next to the seafood counter, and there I met my doom: they had dungeness crabs. I was unable to resist, and ended up buying some mussels too. It was really, really good dungeness so I don't regret it that much; the other times I've had it out here it had the faint bitterness or muddiness that I associate with all crabs that are not Chesapeake blues, but this one was perfect and sweet. Even the guts were bitter-free.

(There's two groups of people in the world, the ones who know that crab guts are basically melted liver and filled with all sorts of the hideousness that accumulates in a bottom feeder's guts, and those that think they are lusciously rich and flavorful, the perfect sauce for crab. I belong to both.)

The had cheap fish heads, though, so I picked up a couple of pounds to make fish stock with. With the mussels and maybe some shrimp they'll make a tasty fish stew. The quest for fragrant peanut oil failed, however, I think I'm going to have to order it online. It's the most amazing stuff, an entirely different creature than the almost scentless peanut oil you cook with. Smells and tastes of roasted peanuts, wonderful for Thai food and absolutely necessary for the sauce for my skewered lemongrass chicken.