ran out of time

I ran out of time again.  There is a lot of flannel still to be sewn.  I have not even received all the lists yet.  There will even be a custom order after the first of the year, probably for next Christmas.  But tomorrow we head out.  

The longest way must be taken due to snow.  All routes to the mountain have snow forecasted so it is about which way has the least number of miles of forecasted snow.  The longest.  Which is not very unusual for this time of year.  

Maybe I will get some rest.  It will nice to be away from work.  There was another announcement of layoffs for the first quarter of the year.  More stress.  Less rest.  

I will enjoy the quiet of the next days.

from a 3D printer

Koda Bear has a stuffed hedgehog and really seems to like the idea of hedge pigs.  He has a heart Auntie who is an art teacher and recently brought a 3D printer to her room.  Her kids are learning how to use it.  One of the first things they tried was making a hedgehog cookie cutter.

It worked very well.  Hedgehog sugar cookies.  The first batch were simple hedge pigs.

The second batch got creative.  It is what happens when there is an art teacher in your midst.

Tomorrow night is science!  Circuit science making music.  Then off to the mountain.  

the quest for excellent homemade doughnut holes

I have been on a quest for the perfect homemade doughnut hole for us.  Koda Bear thinks that doughnut holes are the best thing in the world.  I would like to have a go to recipe so we do not have to go out.  A go to recipe for when the doughnut shop we like is closed.

There is another bit.  I am becoming more and more of a hermit and most doughnut shops do not have good tea.  Homemade means I can have an excellent cup of tea and not have to deal with people on the rode or interestingly strange people in the shop.  I am the anti-social hermit though so those people may be just fine.

These doughnut holes are sourdough and half whole wheat.  Which is why they are so dark.  I adapted Paul Hollywood's recipe I had found.  It was a simple dough and were good but not what we were looking for.  But be aware, that even though they were not right, they did not last two days. 

I think I need more of a brioche type dough.  Heavy on the butter and eggs.  My favorite doughnuts taste like brioche.  I also want to try a potato doughnut.  

I am getting better with frying too.  I am thinking I might tackle fish and chips soon.  It may mean one more reason not to go out.

the anti-peckish snack

I got my Beloved hooked on low key cooking shows like the Great British Bake Off.  We have tried others from the Food Network but they have not worked so far.  He wants low key, something he can learn from.  He has actually enjoyed "I Will Have What Phil is Having" as well.  Again, low key, PBS, food, travel.  What more can you want from a cooking show.

We were watching the last episode of the season which was based in Los Angeles of all places.  Phil went to a little French restaurant and was walked through how to make a French omelet.  It looked to die for.

Stories of myself I have never told is that I have probably always read cookbooks.  When I was much shorter then I am now, I came across how to make an omelet in the Better Homes and Garden cookbook my Mom had.  For many Saturdays after that, that was how I made an omelet:  separate the eggs, beat the yolks to lemony, whip the egg whites until they form soft peaks, gently combine, cook in a hot skillet with butter, add a bit of cheese if you wish when the center is just set.  Serve.  Not what most Americans think of as omelets.  

After seeing this episode, I decided I wanted to make an omelet again.  The difference was that they did not separate the eggs.  Yes, you whisk the eggs until your arm wants to all off but you do not separate the eggs like I used to.

This is more of a workflow then a recipe because it has not been perfected yet.  I am still working on trying to get the omelet not to brown, which is supposed to happen.  Cooked but not brown.

The first step is to get your cheese ready.  The chef on television used Boursin which he called French Velveeta.  The first time I made this, there was none in the house so I mixed together some bits of feta, grated parmesan, a few tablespoons of sour cream, a pinch of black pepper, and a bit of dry basil.

Then, I put my cast iron skillet that you see in the top picture on the stove at a low heat.  I put a 1/4 cup of butter into it to melt.  The butter is to be melted but not browned.

Since I was sharing this omelet, I put three eggs in a bowl and started whisking.  I whisked the whole time the butter was melting.  I whisked until the eggs were lemonny in color and foaming.  There were no bits of white showing.  Everything was well incorporated.  My arm wanted to fall off.  The right arm has the worse shoulder joint.

When the butter was melted, I poured the eggs into the skillet.  Not a sizzle to be heard.  I turned the heat down a bit since I was working with a cast iron skillet.  You must be most gentle with the eggs.  No sizzle.  No brown.  I used a silicon spatula to try to easy the eggs from the bottom.  I have only done this twice now since I was very short.  I am not very good at getting a try omelet shape yet.

When the eggs are mostly set, add the cheese.  Give the cheese a few moments to start to heat.  Start rolling the omelet up with the spatula.  Plate.

The omelet has a consistency of mousse.  I am also have been told that my Beloved will not be able to order an American omelet out again.  

I have never been asked why I do not order American omelets out.  This why.  

working on a tree

I have recipes to share but I will admit that I am so tired that I do not have the concentration to write them down.  Believe me when I say I can bake and cook when I can barely stand but write about it?  That is much harder.  

Because of the tired, I am going to write about the tree I am making.  I had seen the Ikea Christmas tree fabric panel from a year or so ago.  I kept my eyes open and finally found one.  I probably payed more then the original price but I will use it for years. 

And because I do not seem to like to do anything the easy way.  I am piecing the back and making it into a quilted wall hanging.

It will be neutrals with an emphasis on white, silver, grey, and natural.  Koda Bear is helping with the pins, cutting, and the fly wheel.  That is what he does until planes or cars or Star Wars action figures grab his attention.  At least it is not either one of my button boxes.  I got teased because when we were cleaning, another button box was found.  I got looked at and the comment was made "you know most people now do not have even one button box let alone two!"  That is my life.

At this point, the piecing is almost two-thirds done.  Koda Bear will be four this weekend so there will be cake and presents to make but maybe I will get more of this done.  

More energy.  More concentration.  Less tired!  Wahoo!