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Apr. 21st, 2019 07:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
unicorndukeI spent a lot of time relaxing on the balcony today and it was so lovely. Beautiful weather although I had to get a blanket after a bit because my legs were cold. The balcony faces mostly north and gets about 15 minutes of direct sunlight at about 8am. I moved into my bedroom about a half hour ago because someone in the apartment complex was having a very loud party and it echoed right into the living room. Haven't left the apartment except to walk Mara.
I did do some baking today, I baked the cookies I prepped yesterday and wow were they tasty. I don't know if I would call them the best ever cookies but they were a ton of fun to make and absolutely enormous and chocolatey.
(don't mind the weird angle, I was trying to see if I could take a video of me cracking open the cookie by holding the phone under my chin. It didn't work lol)
Then around noon I made the ice cream base, which is normally a double vanilla with both pods and extract but I don't generally buy vanilla pods except for this recipe and I wanted to try something different. I put 1/2 teaspoon of ground cardamom in it (I'm trying to use it up as it's rapidly losing it's strength) and it turned out very light and aromatic and lovely. A good experiment.
I forgot to take meat out of the freezer so I just ate spiced rice with vegetables again tonight. I think if I want to actually be interested in cooking things regularly I need to turn it into baking. So I think I'm going to get a savory baking cookbook and pull some out of the cookbooks I've got. Unfortunately it seems like a lot of savory things tend to be yeast breads, which I can't really do well gluten free. I miss making bread.
I did do some baking today, I baked the cookies I prepped yesterday and wow were they tasty. I don't know if I would call them the best ever cookies but they were a ton of fun to make and absolutely enormous and chocolatey.
(don't mind the weird angle, I was trying to see if I could take a video of me cracking open the cookie by holding the phone under my chin. It didn't work lol)
Then around noon I made the ice cream base, which is normally a double vanilla with both pods and extract but I don't generally buy vanilla pods except for this recipe and I wanted to try something different. I put 1/2 teaspoon of ground cardamom in it (I'm trying to use it up as it's rapidly losing it's strength) and it turned out very light and aromatic and lovely. A good experiment.
I forgot to take meat out of the freezer so I just ate spiced rice with vegetables again tonight. I think if I want to actually be interested in cooking things regularly I need to turn it into baking. So I think I'm going to get a savory baking cookbook and pull some out of the cookbooks I've got. Unfortunately it seems like a lot of savory things tend to be yeast breads, which I can't really do well gluten free. I miss making bread.
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Date: 2019-04-23 01:41 pm (UTC)I'll be honest, I need to find recipes that are made for this kind of thing. I'm not at adjusting-and-cooking-by-feel yet haha.
Yeah, I usually cook the ground venison in bacon fat even if I don't grind bacon in. I'm going to start with the recipes in the venison cookbook because those recipes are specific enough on cook time and how/why things work that it is the perfect level for me to work from.
no subject
Date: 2019-04-23 10:48 pm (UTC)Totally get the "need recipes"! Was more hoping to make one useful generalization (it goes in on the dry side) and one forward-looking statement (this works with nigh-anything).
I hope it goes well!