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I seem to be Weblogging busily again. Science and politics, mostly.
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maryread sent me an absolutely delightful holiday card, the sort that makes me wish that I had something to reciprocate with. But I gave up on Christmas/New Year's cards a while ago (I just wasn't any good at any aspect of it except worrying), so I'm telling everyone here just how cool she is, and what a neat calligraphic image she included.maryread sent me an absolutely delightful holiday card, the sort that makes me wish that I had something to reciprocate with. But I gave up on Christmas/New Year's cards a while ago (I just wasn't any good at any aspect of it except worrying), so I'm telling everyone here just how cool she is, and what a neat calligraphic image she included.- The chapter I'm writing (my first piece of the current paid project) is going well. browngirl checked over my Minoan section, and confirmed that I have it basically right. Also, I got an answer to my query, and no, I don't need to dig for obscure information on Neolithic cultures in the Yangtze Valley, if there even were any. I won't get my first check until early February, though.
- I'm re-purpling my hair, and for some reason, knowing I shouldn't touch my head is making various other bits of me itchy.
- I'm still approachable, it seems. I was on the A train this afternoon (a short hop, having gone out for a loaf of rye bread), and someone apologized for interrupting me, but wanted to ask a question. About my hair. She's considering green, and wanted to know whether I thought it would take on her gray streaks. I guessed, and told her I was guessing--she had a scarf over most of her hair, including those streaks--but described the effect I get. Then I sorted out that she needed a downtown train and assured her that she could get the F at West Fourth Street (she had gotten on an uptown train by mistake, and we were at the north end of the line by then).
- The chapter I'm writing (my first piece of the current paid project) is going well. browngirl checked over my Minoan section, and confirmed that I have it basically right. Also, I got an answer to my query, and no, I don't need to dig for obscure information on Neolithic cultures in the Yangtze Valley, if there even were any. I won't get my first check until early February, though.
- I'm re-purpling my hair, and for some reason, knowing I shouldn't touch my head is making various other bits of me itchy.
- I'm still approachable, it seems. I was on the A train this afternoon (a short hop, having gone out for a loaf of rye bread), and someone apologized for interrupting me, but wanted to ask a question. About my hair. She's considering green, and wanted to know whether I thought it would take on her gray streaks. I guessed, and told her I was guessing--she had a scarf over most of her hair, including those streaks--but described the effect I get. Then I sorted out that she needed a downtown train and assured her that she could get the F at West Fourth Street (she had gotten on an uptown train by mistake, and we were at the north end of the line by then).
About an hour ago, I glanced at the clock on my computer, and realized that 9:40 was late to have done nothing about dinner. So I went into the kitchen, got out some mushrooms (bought this afternoon, for cooking on a night when cattitude, who is allergic, wouldn't be home to eat them), and said "I don't know what I'm cooking."
I'm still not sure what I cooked. I based it loosely on my flexible curry recipe, but I didn't make rice to go with it. Part of a Granny Smith apple, diced, sauteed in olive oil. Mushrooms, sliced, added and sauteed, followed by a curry powder, a little cinnamon, and less flour than usual. Then I added turkey broth at almost-simmer temperature (that being where it was left after being defrosted over a low flame) and chunks of ginger root, stirred, covered, and cooked for a bit.
It wasn't cooking down enough, so I took the lid off for part of the simmering. Added diced cooked chicken, simmered a few minutes longer, then added scallions. About three minutes after that, it was done. Still lots of liquid, so I served it in a bowl and left much of the liquid in the pan.
The qualitative diffs, for future reference:
-peanut oil
+olive oil
-onion
+scallion (later in cooking)
+mushrooms
+cinnamon
-ginger powder
+raw ginger root
-raisins
-milk
-lime juice
(I think I used less of everything except liquid, which may be why it was soupier than usual)
All of this worked, but I'm not sure I'll do it again--the hunks of ginger worked for me, but I like ginger in bigger pieces than many other people do. Next time I might just make my basic recipe and add mushrooms: the reason I didn't this time is that my usual curry recipe makes a generous meal for two.
cattitude, who is allergic, wouldn't be home to eat them), and said "I don't know what I'm cooking."I'm still not sure what I cooked. I based it loosely on my flexible curry recipe, but I didn't make rice to go with it. Part of a Granny Smith apple, diced, sauteed in olive oil. Mushrooms, sliced, added and sauteed, followed by a curry powder, a little cinnamon, and less flour than usual. Then I added turkey broth at almost-simmer temperature (that being where it was left after being defrosted over a low flame) and chunks of ginger root, stirred, covered, and cooked for a bit.
It wasn't cooking down enough, so I took the lid off for part of the simmering. Added diced cooked chicken, simmered a few minutes longer, then added scallions. About three minutes after that, it was done. Still lots of liquid, so I served it in a bowl and left much of the liquid in the pan.
The qualitative diffs, for future reference:
-peanut oil
+olive oil
-onion
+scallion (later in cooking)
+mushrooms
+cinnamon
-ginger powder
+raw ginger root
-raisins
-milk
-lime juice
(I think I used less of everything except liquid, which may be why it was soupier than usual)
All of this worked, but I'm not sure I'll do it again--the hunks of ginger worked for me, but I like ginger in bigger pieces than many other people do. Next time I might just make my basic recipe and add mushrooms: the reason I didn't this time is that my usual curry recipe makes a generous meal for two.
About an hour ago, I glanced at the clock on my computer, and realized that 9:40 was late to have done nothing about dinner. So I went into the kitchen, got out some mushrooms (bought this afternoon, for cooking on a night when cattitude, who is allergic, wouldn't be home to eat them), and said "I don't know what I'm cooking."
I'm still not sure what I cooked. I based it loosely on my flexible curry recipe, but I didn't make rice to go with it. Part of a Granny Smith apple, diced, sauteed in olive oil. Mushrooms, sliced, added and sauteed, followed by a curry powder, a little cinnamon, and less flour than usual. Then I added turkey broth at almost-simmer temperature (that being where it was left after being defrosted over a low flame) and chunks of ginger root, stirred, covered, and cooked for a bit.
It wasn't cooking down enough, so I took the lid off for part of the simmering. Added diced cooked chicken, simmered a few minutes longer, then added scallions. About three minutes after that, it was done. Still lots of liquid, so I served it in a bowl and left much of the liquid in the pan.
The qualitative diffs, for future reference:
-peanut oil
+olive oil
-onion
+scallion (later in cooking)
+mushrooms
+cinnamon
-ginger powder
+raw ginger root
-raisins
-milk
-lime juice
(I think I used less of everything except liquid, which may be why it was soupier than usual)
All of this worked, but I'm not sure I'll do it again--the hunks of ginger worked for me, but I like ginger in bigger pieces than many other people do. Next time I might just make my basic recipe and add mushrooms: the reason I didn't this time is that my usual curry recipe makes a generous meal for two.
cattitude, who is allergic, wouldn't be home to eat them), and said "I don't know what I'm cooking."I'm still not sure what I cooked. I based it loosely on my flexible curry recipe, but I didn't make rice to go with it. Part of a Granny Smith apple, diced, sauteed in olive oil. Mushrooms, sliced, added and sauteed, followed by a curry powder, a little cinnamon, and less flour than usual. Then I added turkey broth at almost-simmer temperature (that being where it was left after being defrosted over a low flame) and chunks of ginger root, stirred, covered, and cooked for a bit.
It wasn't cooking down enough, so I took the lid off for part of the simmering. Added diced cooked chicken, simmered a few minutes longer, then added scallions. About three minutes after that, it was done. Still lots of liquid, so I served it in a bowl and left much of the liquid in the pan.
The qualitative diffs, for future reference:
-peanut oil
+olive oil
-onion
+scallion (later in cooking)
+mushrooms
+cinnamon
-ginger powder
+raw ginger root
-raisins
-milk
-lime juice
(I think I used less of everything except liquid, which may be why it was soupier than usual)
All of this worked, but I'm not sure I'll do it again--the hunks of ginger worked for me, but I like ginger in bigger pieces than many other people do. Next time I might just make my basic recipe and add mushrooms: the reason I didn't this time is that my usual curry recipe makes a generous meal for two.
.