Hey, omnis - any news about the girl in question?
Nothing. Dunno if that is her choice, or if co-worker truly did pass along my e-mail address. Or if he passed it to b/f, and if b/f passed it along. We have another opening in a few weeks for A CHRISTMAS CAROL. Just trying to figure out what to say to her to try and get the ball rolling. Of course, right after opening, I hop on a plane to spend the Thanksgiving holiday with my family in Florida.
Omnis - I heard the Day to Day interview after it was linked here and thought you sounded great.
Good to know. I gotta dig up the link and listen to it. I suspect that will be after T-day.
Happy Birthday Jessica!!!
Happy birthday, Jess!
I hope it's filled with tastiest things.
Drattycakes. We just got the "we're all dooooooomed" message from the President of the U., and he's frozen all new hires including replacements. Of course, no one knows what this means for the position HR posted for us (wrong!) yesterday.
I have ordered myself some holiday Snowcake soap from Lush to console myself.
Just trying to figure out what to say to her to try and get the ball rolling.
"Hi, I'm omnis, and I'd love to take you out for coffee & dessert next week when I get back from a Thanksgiving visit. What are you doing (fill in blank) evening?"
Some lamebrain business owner sent an e-mail to his staff saying that with the new, higher, government fees and taxes he expects with Obama in office he'll have to lay off staff and that in the parking lot he saw some number of cars with Obama bumper stickers and that those people would be the first laid off.
The e-mail was forwarded to a local TV station which followed up. The guy who sent it said it was meant to be humorous. yeah.
In lighter - cranberry - news, my family has a recipe (from my grandmother, I think) for cranberries ground coarsely with oranges and nuts, mixed with lemon Jell-O, and then put in the fridge to set. It is yummy ... although these days we tend to halve or quarter the amount of sugar my grandmother used. I also have - somewhere - a recipe for cranberry bread that involves large amounts of butter, fresh-squeezed orange juice and grated orange rind. A lot of work, but yummy.
The e-mail was forwarded to a local TV station which followed up.
Ha! That's totally what that assmunch deserved.
So, hivemind... anyone remember that ep. of Good Eats where Alton goes after oatmeal? Remember how long and how hot an oven he said for toasting steel cut oats to cut later cooking time? I tried the Food Network site, and got no joy.
Andi, I couldn't find the exact recipe, but I did find this one from Fine Cooking that required the oatmeal to be toasted in the oven:
Creamy Coconut Oatmeal with Dried Peaches and Candied Coconut Pecans
From Fine Cooking, March 2008. If you can't find dried peaches, substitute other dried fruit.
1 cup steel-cut oats
3 tablespoons granulated sugar
1 1/2 teaspoons light corn syrup
Kosher salt
1/2 cup coarsely chopped pecan halves
1/4 cup unsweetened dried shredded coconut
1/4 cup finely diced dried peaches
13.5-ounce or 14-ounce can coconut milk
Position rack in the center of the oven and heat to 350 degrees. Spread the oatmeal on a large baking sheet. Pick through for husks or pebbles and toast in the oven until light golden and fragrant, about 12 minutes. Transfer to large bowl to cool.
Line a baking sheet with parchment or a nonstick liner. In a small saucepan over low heat, combine 2 tablespoons of the sugar and the corn syrup, 1/2 teaspoon water and a pinch of salt. Cook over low heat, stirring occasionally, until the sugar is mostly melted, about 2 minutes. (It won't dissolve completely). Off the heat, stir in the pecans and coconut. Spread the mixture in a thin layer on the prepared baking sheet and bake, stirring halfway through baking, until the coconut is dark brown, 16 to 18 minutes total. Transfer the pan to a wire rack to cool. Once cool, crumble the pecan mixture into a bowl and stir in the peaches.
While the coconut pecans bake, pour the coconut milk into a large liquid measuring cup and add enough water to make 4 cups. Transfer to a 4-quart saucepan, add the remaining 1 tablespoon sugar and a big pinch of salt and bring to a boil over medium-high heat, whisking occasionally. Add the oatmeal and cook, whisking occasionally, until the mixture begins to thicken, about 5 minutes. Reduce the heat to low and simmer until the oatmeal is tender and thick, 25 to 30 minutes. Whisk occasionally at first and then switch to a wooden spoon and stir more frequently toward the end.
Serve the oatmeal in wide, shallow bowls, topped with the pecan mixture.
Yield: 4 servings
Tom usually toasts the oats in butter on the stovetop... I thought that was the way AB did it too, but I could be misremembering.
