Housekeeping
Mar. 13th, 2005 05:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumQuiet day.
I forgot to remove the pump from the truck when Maia left (we have a flat) so I had to dragoon Alexa to head to OSH with me. I wanted some copper tape to defeat some of the snails. They are having a no sales tax sale, so we got a bit more than that.
Some more soil, four plants in 4" pots (two lavenders, french tarragon and a dill), a fly trap; and a zapper (the weather is warming up, and the effluvium of hundreds of rodents breeds them, even with composting), a long pot (window box type) some fertilizer (Whitney Farms, 7-4-2, with various baccilli and mycorryzidae) a couple of paintbrushes; so I can linseed oil Maia's pottery bat, and some more small pumice.
Came home, drilled out the bottom of the last half-barrel, taped the bottom with the copper, started mixing soils; while the grape soaked, and then planted it. I didn't recall that this one (the volunteer, sprouted in a pot of tri-color garlic three years back) was in a two-gallon pot which was half pumice. It came free pretty easily. It also has very nice roots. With a little luck they will have lots of character and maybe even some bankon structure at the base.
Put the dill (which is not the best thing to try and re-pot) into the pot the grape came out of.
Cleaned up the dog-yard, and have some bread rising (beer-bread, San Miguel dark). I have to find out when Maia is getting home (she has a study session after work) and whether she will want supper. For me, I think some Irish potato omelettes will suffice.
The Danish were, so-so. He calls for too much butter, and I needed more sugar, since I didn't glaze them. The nectarine filling was superb, the cheese needed a touch more lemon. So, next time remove another 1/4 cp of the butter, and make it 1/3rd salt, instead of pure sweet. Maybe thin the neufchatel with a bit of double cream, and try the trick of mashing the butter by hand, under cold water, before rolling it out, and putting it in the dough.
Call it a qualified success. Not what I wanted for three hours of labor, spread over two-days, but no one here has complained, and the prospect of more experiments got favorable response.
I forgot to remove the pump from the truck when Maia left (we have a flat) so I had to dragoon Alexa to head to OSH with me. I wanted some copper tape to defeat some of the snails. They are having a no sales tax sale, so we got a bit more than that.
Some more soil, four plants in 4" pots (two lavenders, french tarragon and a dill), a fly trap; and a zapper (the weather is warming up, and the effluvium of hundreds of rodents breeds them, even with composting), a long pot (window box type) some fertilizer (Whitney Farms, 7-4-2, with various baccilli and mycorryzidae) a couple of paintbrushes; so I can linseed oil Maia's pottery bat, and some more small pumice.
Came home, drilled out the bottom of the last half-barrel, taped the bottom with the copper, started mixing soils; while the grape soaked, and then planted it. I didn't recall that this one (the volunteer, sprouted in a pot of tri-color garlic three years back) was in a two-gallon pot which was half pumice. It came free pretty easily. It also has very nice roots. With a little luck they will have lots of character and maybe even some bankon structure at the base.
Put the dill (which is not the best thing to try and re-pot) into the pot the grape came out of.
Cleaned up the dog-yard, and have some bread rising (beer-bread, San Miguel dark). I have to find out when Maia is getting home (she has a study session after work) and whether she will want supper. For me, I think some Irish potato omelettes will suffice.
The Danish were, so-so. He calls for too much butter, and I needed more sugar, since I didn't glaze them. The nectarine filling was superb, the cheese needed a touch more lemon. So, next time remove another 1/4 cp of the butter, and make it 1/3rd salt, instead of pure sweet. Maybe thin the neufchatel with a bit of double cream, and try the trick of mashing the butter by hand, under cold water, before rolling it out, and putting it in the dough.
Call it a qualified success. Not what I wanted for three hours of labor, spread over two-days, but no one here has complained, and the prospect of more experiments got favorable response.
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no subject
Date: 2005-03-14 02:28 am (UTC)no subject
Date: 2005-03-14 02:34 am (UTC)Your beer bread sounds great! I should try making a dark beer bread soon. The last one I think I used a pilsner.