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muckefuckThe "big storms" predicted for today haven't amounted to much. At first they were supposed to strike in the morning. Instead, it was sunny and warm. Then we expected them in the afternoon. It was overcast and much chillier, with heavy fog along the lakeshore, but still fairly dry. There was a brief cloudburst at little before seven, as we were heading downstairs to watch a video, and another just now, but it looks like the solid line marching across the radar map won't get here until the wee hours, and fairly broken up at that.
Not that I'm complaining, of course. Not only did we get to enjoy dinner on the deck last night, we had breakfast there this morning. I woke up with a craving for buckwheat pancakes, so poured the last of the buttermilk into a cup of regular milk, mixed together two kinds of flour (buckwheat and whole wheat), and waited for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
monshu to stir. I also threw in a coupled chopped apples (the McIntoshes I found too mushy) after cooking them down with a bit of butter, cinnamon, and coriander. Really nice--the sour milk kept them fluffy despite the lack of white flour.
As we sat, he put me on the spot by asking what I wanted for dinner. I suggested goulash, which we hadn't had in a while. That resulted in us talking past each other for several minutes until we determined that what he calls "goulash" is closest to what my family called "beefaroni" and others called "chili mac" (particularly if it contained beans) and what I think of as "goulash" resembles what he calls "paprikash". "Find me a recipe," he said, so I turned to Rombauer, who had a variant called "goulash à blanc" (i.e. without browning the meat) that sounded tasty.
And so it was. We've never mixed sweet paprika with caraway before but they compliment each other rather well. Plus it's novel to have a dish which includes either of those ingredients without it being the dominant flavour. The Old Man also took the time to cook down the onions a bit before mashing (Rombauer just has you "sautée" them, presumably until translucent), which made this a little sweeter than it would've been otherwise. Delish served over kluski.
We have a couple of dire days ahead--"slushy accumulation" for tomorrow evening, if the forecast can be trusted this time--and then the weather is supposed to turn good again about midweek. I got in a little more gardening while I could--just pruning some of the English ivy invading from next door and restringing the twine which defines our plot. Still much too early to put anything in the ground, though I guess I could start some seeds if I only had somewhere to put them.
Not that I'm complaining, of course. Not only did we get to enjoy dinner on the deck last night, we had breakfast there this morning. I woke up with a craving for buckwheat pancakes, so poured the last of the buttermilk into a cup of regular milk, mixed together two kinds of flour (buckwheat and whole wheat), and waited for
monshu to stir. I also threw in a coupled chopped apples (the McIntoshes I found too mushy) after cooking them down with a bit of butter, cinnamon, and coriander. Really nice--the sour milk kept them fluffy despite the lack of white flour.As we sat, he put me on the spot by asking what I wanted for dinner. I suggested goulash, which we hadn't had in a while. That resulted in us talking past each other for several minutes until we determined that what he calls "goulash" is closest to what my family called "beefaroni" and others called "chili mac" (particularly if it contained beans) and what I think of as "goulash" resembles what he calls "paprikash". "Find me a recipe," he said, so I turned to Rombauer, who had a variant called "goulash à blanc" (i.e. without browning the meat) that sounded tasty.
And so it was. We've never mixed sweet paprika with caraway before but they compliment each other rather well. Plus it's novel to have a dish which includes either of those ingredients without it being the dominant flavour. The Old Man also took the time to cook down the onions a bit before mashing (Rombauer just has you "sautée" them, presumably until translucent), which made this a little sweeter than it would've been otherwise. Delish served over kluski.
We have a couple of dire days ahead--"slushy accumulation" for tomorrow evening, if the forecast can be trusted this time--and then the weather is supposed to turn good again about midweek. I got in a little more gardening while I could--just pruning some of the English ivy invading from next door and restringing the twine which defines our plot. Still much too early to put anything in the ground, though I guess I could start some seeds if I only had somewhere to put them.