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From Twitter 03-19-2010 [Mar. 20th, 2010|04:01 am]

  • 08:04:56: Working on CE questions from UK Gird/Luap book & revisions on Kings for US ed.
  • 17:50:33: It's a lot easier to fabricate a carcass with a really good meat saw. And an electric meat grinder. Lamb chops for supper.
  • 17:52:12: Though not all the lamb chops came out the same thickness, due to the inexperience of the operator (that would be me.)
  • 22:42:23: Lamb chops--cooked in cast-iron skillet with a little wine...next time more herbs...but really good.
  • 23:17:58: Maybe, just possibly, I figured out why the scene I'm working on is so stuck. Note to self, and then bed, because I need dawn-brain for it.

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[User Picture]From: e_moon60
2010-03-21 11:59 pm (UTC)
I'm just not that fond of sweet with meat...except the spiced pear glaze I sometimes use with ham.

I was thinking crushed pine nuts with the mustard, maybe.

Today's curry expanded again, another big can of diced tomatoes, then sauteed onion, garlic, celery, carrots, more curry paste. In its first incarnation, I'd also used a small can of tomatoes & green chilis. The family was happy with it.
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