Owen (owenthurman) wrote,
Owen
owenthurman

Stuff

Fringe should be on again tonight. In three of the last four episodes we haven't seen star Anna Torv play our protagonist Olivia. I thought Who Are You was daring and fantastic ("... and featuring Eliza Dushku as Buffy") but Fringe isn't afraid of pushing the edges of things.

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I decided March was a good time to drop the rest of the twelve pounds I added between Thanksgiving and New Year's Day. Egg nog season is over and it's time to get in shape. I weighed in at 180 pounds on 1 March and 170 pounds on 1 April. The key to my plan is to keep eating pizza and ice cream and chocolate and cookies and candy and everything else at the same rate as ever. Then I get out to play in the sun more. Cutting calories just leads to depression, chocolate withdrawl, and abandonment of the regime. I even set a minimum daily sugary junk food quota to ensure I'd stuck with the program; if I hadn't had enough by 11pm, I had to go out and buy cookies or brownies at the corner market and wolf them down. Anything to keep the siren song of calorie restriction at bay.

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The sun is out, time to go play.

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I've been getting more practice with my molten chocolate cake recipe. It's very sensitive to temperature and cooking time. If I change ingredients or altitudes or even just use a different oven it's likely to not stay perfectly liquidy and cakey at the same time. It's like an intimate little recipe that I can only make at home.

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Seasonal Spuffy is on and quinara has started things off with a great first entry.

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My favorite éclair shop closed and I've been trying to re-create the recipe at home. The crème pâtissière was made with cognac and good vanilla. The chocolate ganache was rich. The pastry was delicate and buttery. I'll just have to keep practicing until I get it right. I can't claim to be suffering from the work. Yum.

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I'm going to see Japan this summer. Disaster or no, I'm still fascinated by the many overseas Japanese I've met and want to get to know the source. Part of that is creativity and resilience and this is a good time to be confident in them. The last time I was in a 6+ earthquake I was having tea with some Japanese friends; the chandliers chimed, the walls shook, plates fell, spoons rattled, they barely even paused to notice.

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I've been cooking a snow pea stir fry for years. I originally designed it to please my ex-wife who loves a particular spice that goes well with snow peas. Over time the recipe has gotten more complicated and elaborate. It has about fifteen ingredients sometimes and the order of combination in the skillet and temperature of cooking is carefully arranged to maximize the fond and deepen the flavor of the result.

This last time I switched my usual sauce for an aioli with olive oil left over from making caramelied onions. I whipped it out of garlic, ginger, tamari, and Grand Marnier and cheated with a little egg yolk to bind it. It came out nice; maybe I should try bacon drippings next time in the aioli.

These things get more complicated as you perfect them. My spinach and cheese soufflés keep getting more elaborate, too.
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