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Because the lovely and talented[livejournal.com profile] mamapduck  asked - and was nice enough to invite me to spend Christmas with her and her Husbandman and Boy.  You may recall that I was not particularly fond of attempting to chop crystallized ginger finely because it just wants to stick to itself. So I decided to omit the crystallized ginger this time and substitute a like amount of grated fresh ginger instead. I will report back on whether this improves matters or not after we try it. However, when I opened the oven and bent down to remove it from the rack, the scent was pure Nirvana. Keep your lotus blossoms.

James continues to sneak over and read my LJ. (Yes, you, Monkey Boy!) He read that I was thinking of getting a new camera at some point and emailed me to recommend three Nikon models that are more camera than I would ever know what to do with. Dude, if I had the price of a D3, I'd put a down payment on some new wheels with it!  Yes, I know you think point-and-shoots are icky, but I freely admit to being an amateur with relatively simple needs, OK? 

Haven't gotten a single scrap of mail from my family since last week's Christmas card from my sister and her family - which is unusual. It's probably all the winter weather delays between here and the east coast. At least I know the food basket I ordered through FTD was delivered yesterday.



Date: 2008-12-24 01:53 pm (UTC)
From: [identity profile] takadai-no-tora.livejournal.com
Yes, chopping crystallized ginger is a PITA. Rinsing offf the surface sugar seems to help for some reason. I'll bet that substituting fresh ginger for crystallized will give you a sharper flavor.

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