We celebrated my wife's birthday a day late, with Veal Zurich.
After having had the drain cleaned out several times, and upon the advice of a plumber, I pour a cup or two of bleach down the kitchen sink drains at least once a month. I let it sit for about an hour, then flush it with lots of hot water. I do the same thing with the master bath sinks and shower/tub drains. I still have to dig the hair out every few months, though.
I made a batch of custard today to go with leftover vegetable beef soup for supper.
I'm making a big pot of vegetable beef soup today, most of it will go in the freezer.
I have to admit, bourbon-barrel aged maple syrup sounds interesting, I'd have probably bought some of that.
I'm going to skip the holiday farmers markets this year.
Mozzarella freezes fine, just be sure to get it out several hours before you plan to put it on/in something. I tend to buy 5 pound bags of whole milk mozzarella at Sams and divide it up into 12-16 ounce bags for the freezer.
I made beef stock yesterday and today, and as soon as the remouillage (second wetting of the bones, which increases the output by about 25%) is cool enough to put in the fridge, I'm heading to bed.
We've made trifle for Christmas many times, it's a great 'presentation piece'.
We went out to dinner at Dish last night, to celebrate my wife's sister and her husband getting the 2018 Lincoln Luminaries award, complete with a presentation by the mayor and the lighting of the Tower Square for the holidays. Dish is probably Lincoln's finest restaurant, and the meal lived up to their reputation.
I haven't watched GBBS in a few seasons, but the ovens they used to use had small windows. Those were the ones where the doors could be slid out of the way under the oven, a feature I've never seen in ovens in the USA.
I really dislike the timed aspect of most cooking shows, because rushing just to meet an arbitrary time budget is unnecessary. It also impacts taste and appearance. That's why I've pretty much stopped watching cooking competition shows. I occasionally watch Chopped, but mostly because they tend to use interesting ingredients that nobody knows. Chopped is responsible for a dramatic increase in interest in geoduck, which used to be essentially unknown outside of the pacific northwest, and their price has nearly doubled over the last 10 years.
Glad to hear your project is finally getting going. We had a contractor in to do some drywall repairs, that was 2 weeks ago and we're still finding drywall dust everywhere.
We had a stir fry tonight.
I've often made individual sized pot pies with laminated dough for the top (and no bottom crust), but when I make larger ones I lean towards using a hot water crust, which comes out remarkably flaky.
Lye is commonly used as a drain cleaner, so dumping it down the drain is one option.
I'm making a pot roast tonight, and it smells wonderful.
