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Good news and bad
Apr. 2nd, 2011 08:51 pmThe good news: I seem to be coming out of this cold thing. It's going into a deep cough, which is typically the final stage for a cold when I get one. Head is nearly clear, sore throat gone.
The bad news: I think Gary's coming down with it, despite all my efforts to prevent that.
Made cholent today, a traditional Jewish stew that is baked for hours in a slow oven. You use a tightly closed dish and it develops a wonderful flavor and aroma. The recipe I use is of Hungarian origin, and in a nod to Gary's preferences, I use a smoked turkey sausage in it. Making it just for myself, I'd put in hard winter squash or pumpkin. It has lima beans, barley, tomatoes, onions, garlic, potato, turnips and is seasoned with good Hungarian paprika, equal parts of hot and sweet. I bake it for six to eight hours in a cast iron Dutch oven with a tight-fitting lid. The smell is tantalizing for the last several hours of cooking time, enough to make you drool. We had it with fresh spinach salad (yay for spring) and Gary's home baked sunflower-wheat bread. Wine would be good, but since I've been taking cold medication and he's probably about to do the same, we had just tea.
It was sunny today, and the temperature made it up to 51F. Woodpeckers drumming, cardinals singing, and a raccoon making a fuss somewhere just after dusk. We are starting to hear frogs at night, too.
The bad news: I think Gary's coming down with it, despite all my efforts to prevent that.
Made cholent today, a traditional Jewish stew that is baked for hours in a slow oven. You use a tightly closed dish and it develops a wonderful flavor and aroma. The recipe I use is of Hungarian origin, and in a nod to Gary's preferences, I use a smoked turkey sausage in it. Making it just for myself, I'd put in hard winter squash or pumpkin. It has lima beans, barley, tomatoes, onions, garlic, potato, turnips and is seasoned with good Hungarian paprika, equal parts of hot and sweet. I bake it for six to eight hours in a cast iron Dutch oven with a tight-fitting lid. The smell is tantalizing for the last several hours of cooking time, enough to make you drool. We had it with fresh spinach salad (yay for spring) and Gary's home baked sunflower-wheat bread. Wine would be good, but since I've been taking cold medication and he's probably about to do the same, we had just tea.
It was sunny today, and the temperature made it up to 51F. Woodpeckers drumming, cardinals singing, and a raccoon making a fuss somewhere just after dusk. We are starting to hear frogs at night, too.
