'War Stories'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
The 7-11 near me now carries Amy's vegetarian dinners!
I think my plan for the rest of the day is watching Little Mosque on the Prairie and cleaning my kitchen. (Or, at least, as much cleaning as I can do one-handed, since my shoulder is still hurting.)
I just cleaned the kitty litter area. Less filth has been achieved!
edited because I never notice I have misspelled something until the instant I hit post.
lamb tagine with figs and apricots
This recipe calls for dried figs and apricots. I actually have fresh. Is substitution possible, or will the flavor just not be strong enough?
Sunday: Dressed Matilda in megan's lovely dress from France, topped with a pink barrette. Maximum cuteness achieved.
Were pictures achieved?
megan, wouldn't the same effect be achieved as long as you used less liquid (assuming the recipe called for some)?
Were pictures achieved?
Bring me some lamb and we'll talk pictures, Lady Gourmand!
Or, possibly there will be pictures on her return from church after she's been properly feted for Maximum Cutness.
megan, wouldn't the same effect be achieved as long as you used less liquid
I have no idea. I'm not a very instinctive cook and generally try to follow recipes exactly, at least the first time I make them. But, it seems silly to go out and buy dried fruit when I have both of them fresh here.
sophia, did you ice your burn? Even this late, get a bowl, put in some ice cubes and cold water, and submerge the hand. Keep it there as much and as long as you can. The water will help rehydrate the less-damaged tissue, to a degree, and minimize the ultimate damage--and the cold will help numb the pain, at least while it's in the water.
I hate burns.
I have attempted to make tzatziki.
We'll see. I didn't have any english cukes or fresh dill, so.
I don't think that cooking lamb is an easy thing to mess up. It's not like it is baking (which generally terrifies me). Depending on how much fig and apricot it calls for, I would double the quantity for fresh and then reduce any liquid called for by a quarter to a half cup.
I've been putting an icecube on it (it was actually a small area, just hurty.
Also, I did not seem to make caramel syrup, rather toffee. Which is pretty good, but I want it to stay liquid when cold so I can put it in my iced coffee instead of store bought syrup. I think the recipe I used was more for something you would put over a hot dessert.