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[Oct. 19th, 2014|11:53 am]
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It was a demanding week to get to the Sunday install -- and we found a problem and had to roll back. I'm letting it go, in favor of trying to live lightly around one of Christine's elephants. In her worries, i know my over/work features highly.

I'm trying not to dwell on the "and next week i get to do it again."

Any news of a change in my role is still three weeks off.

Yesterday i made sautéd turnip greens for lunch: i'm happy it's greens season again, even if tomatoes are fading. I've a large batch of Tuscan kale: i may try kale chips. We've two winter squashes awaiting soup making. I suspect pressure cooking would be excellent for them, so i have ordered a replacement pressure cooker. The $10 yardsale cooker died some months back from abuse in the dishwasher. I spent a good deal of time shopping and trying to decide on which one. The inexpensive replacement of the abused one? The electric slow/pressure/rice cooker? The super-duper conventional one? I decided that the electric one with all the controlls was far more likely to experience a failure. The superduper conventional one will, i hope, last a very long time, especially if i take better care of the lid.

I've binge-watched Haven and read the Northworld Trilogy by David Drake.


[User Picture]From: johnpalmer
2014-10-22 12:22 am (UTC)
Kale chips are... kind of interesting, but I never liked them. They seem to be a "see, if you don't actually *like* kale, you can try this to sneak it in." But I do - sometimes dressed up a bit.
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[User Picture]From: elainegrey
2014-10-29 01:46 pm (UTC)
I did make them and came to a similar conclusion: they were a waste of power and good kale. I'd rather have my greens wilted or steamed. I'm not sure how much dressing up i bother with. Adding onions or toasted nuts, i suppose. What do you do to your greens?
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[User Picture]From: johnpalmer
2014-10-29 04:50 pm (UTC)
I usually cook some onions until wimpified (some people call this being "translucent" but I find that term boring), then toss in the shredded greens until they're wilted. Then I'll add some water and garlic and let them cook until tender. For kale, this can be a while :-) but for a lot of greens it can be 5 minutes. If I have bacon or andouille, I may have precooked that and add it at the end. (The bacon gets cooked crunchy but not burnt; the andouille gets fried until browned on the exposed parts.) I have the whole thing as a meal if there's meat in it, otherwise, I'll have it as a side dish (but I'll often finish the pan for dessert).
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[User Picture]From: elainegrey
2014-10-30 03:12 am (UTC)
Sounds like the omnivore variation of my greens cooking.
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