Hello grumplings, how’s it is hanging? Yes? Good! No!
I have been thinking about my blog a lot the last few days. Been missing it really. Missing the little community of cool-ass bloggers, and their cool-ass blogs that I usually spent my mornings reading. I miss rambling in broken english and mortifyingly poor grammar. I miss telling you all about the latest food ingested and outgested. The only cure for this kinda blues is to write a blog!
Today is a wet sort of cold that gets into your bones, so we are curdled away inside like squirrels. There is a steady shower of rain that every so often turns to snow and then back to rain again. We have a more temperate little mini climate in Gabarus, and the rest of the island is having a fun-time blizzard today so no complaints here. CB has a fire roaring away, and we’re spending the morning in the kitchen cooking together and watching all the Harry Potter movies. We started last night and have just finished the second one. Its a good background movie on such a Novembery day. I forgot how dark they were, Harry P just straight up murdered some guy. And then got awarded school points for it. Wtf…
Life is pretty great right now, but one of the top 5 best things has got to be visiting the library regularly. Libraries are the best places on earth. Last month we took out books on compost, solariums, gunsmithing and the first volume of Hellboy. FOR FREE. FOR NO MONEY! It feels like stealing. And stealing feels exhilarating like driving a race car. And driving a race car feels awesome like doing cool drugs. And doing cool drugs feels like visiting the library. I like to get high, on imagination.
This month I grabbed Mastering the art of French Cooking by Julia Child, an ancient old book of Nova Scotian cooking and a book about Scottish baking. We haven’t gone grocery shopping in a while so the Scottish baking book is great, every recipe only has about 5 ingredients, one of which is usually oatmeal. And we never run out of oatmeal…
The first recipe Ive baked from the book is for “sour skons”, to use of the last of the sour cream in the house. This recipe originated in Orkney in the late 1700’s.
ORKNEY SOUR SKONS
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
25g medium oatmeal
1/2 tsp caraway seeds
142ml sour cream
2 tbsp milk
Mix into a soft dough, pat into a 1″ thick round and cut into 6.
Bake at 425F for 15 minutes.
I have to admit, I did not put the caraway in these. Instead I added nutmeg, allspice and cinnamon because I wanted a vehicle on which to shovel tablespoons of apply jelly into my face. And caraway.. I dunno. But I think that would be nice with cheese maybe! Like a fine aged Cheezwhiz perhaps. This recipe took, I shit you not, 17 minutes from when I stood my lazy butt up to when I was eating a softy warm scone. It was super light, with a fluffy texture and I liked the addition of a little oatmeal. They tasted, however, like the 1700s. I’d make these again but probably add a bit of sugar and maybe a pinch more salt to balance it out.
Sweetpea was hoping I would hate them and dump them all into her dog bowl in a fit of disappointment and rage. Instead I just ate three, covered in jelly. Actually I put mayonnaise on one. Don’t you dare judge me!
This spider has turned my window plants into his very own apartment complex. I like him, he can stay. I haven’t seen a single fruit fly since he moved in.
I have lots to write about but I should pack it in now and go help CB with the pork dumplings he is making for dinner. EXCITING! Dumplings are the #4 best thing in life by the way. I’ll tell you about the others later. Peace out!