I've done it when traveling, but I prefer company anyway... And have cooked up a storm on a very occasional occasion when alone at our family camping... but one has to feel pretty ambitious to do it just for one's self, true.... And, as I said, I'd rather have someone to eat with me, whether at home or camping/traveling... or dining out... :)
I'm okay with solitude; but then I'm okay with
really simple food as well.
I'm ok with simple food too... as well as with less simple... ;)
For me, just so animal protein is available, life is
okay. One ingredient, no problem, just so long as it's
a piece of beef. Tonight is beef Bourguignonne, which
I don't have any problem with, but why bother when a
raw chuck or round roast tastes so darned good?
Speaking of which, using round roast (which is what
I think my hostess used) in stews is an abomination.
woman half his age urging him to go do stupid things with
her. Yes, I did tell him to take her off his will.
Probably a very good idea... especially if she's pushing him to an
earlier grave... why should she benefit... ;)
Though she may just be wringing all the possible
life out of an 87-year-old. I'm suspicious, as are
Leonore, Kevin, Nancy (Glen's onetime companion),
and his daughters.
With all those suspicious, one might well be concerned... He must be at least to some extent going along with her urgings, though...
He's a big boy, and short of having him declared,
there's no recourse. The distressing thing is that
the misgivings about this woman started off jocularly
on the surface at least, but now they're becoming too
frequent and too vociferous. You and I don't normally
look at people with that kind of suspicion, but there
are times when discretion is the better part of valor.
Were I to want to commit suicide, a good way might be
to put myself in such a person's hands. Luckily, Lilli
is slowing down at least as fast as I am.
... What do cannibals make out of politicians? Bologna sandwiches.
I read cannabis.
OK I see how that could happen... ;)
And I did it again. Of course, my close vision
is getting worse now, catching up to my far vision.
That's scary...
My most recent conductor just bought me a 10-LED Kootek
stand lamp. It does something but not enough. Enough to
protect my job (I'm hired through May)? Who knows.
... Inanimate objects move just enough to get in your way.
Nothing says that inanimate objects won't move!
Bourbon chocolate tart with walnuts and cream
categories: booze, airline, dessert, Father's Day, Australian
servings: 8
h - chocolate shortcrust pastry
500 g butter, softened
butter for greasing the tin
250 g icing sugar
2 eggs
5 egg yolks
600 g flour
150 g cocoa powder
h - Bourbon and chocolate filling
70 g dark chocolate 72%
240 g butter
130 g cocoa powder
60 g honey
70 g sour cream
370 g sugar
4 eggs
5 ml vanilla extract
60 ml Bourbon
5 g salt
250 g walnuts, crushed
h - caramel sauce and whipped cream
220 g butter
180 g brown sugar
120 ml milk
200 ml whipping cream
Pastry
In an electric mixer, mix the butter and icing sugar
using a flat beater. Add the eggs and egg yolks,
then the flour amd cocoa powder. Mix well and then
refrigerate 1 hr.
Remove from the fridge and roll out, with flour
sprinkled over the top to prevent sticking.
Butter a 24 cm round loose-bottomed flan tin. Place
the pastry round over the top, pressing it into the
edges. Refrigerate at least 1 hr.
Fill with pie weights and bake in a preheated
160C/320F oven for 25 min. Remove from oven and
leave to cool.
Filling
Melt the chocolate with the butter in the top of
a double boiler. Mix in the cocoa powder. Mix in
the honey, sour cream, and sugar. Add the eggs,
vanilla, Bourbon, and salt and combine well. Pour
filling into pie shell. Cover the top evenly with
walnuts. Put tin on a cookie sheet and bake at
170C/340F for 30 min. Tart should still be a little
gooey in the middle. Let cool.
Sauce and whipped cream
Melt the butter and whisk in the brown sugar. Off
heat, add the milk and stir to combine. Return pan
to heat and bring to a simmer. Remove from heat and
allow to cool slightly.
Whip the cream.
Slice the tart into portions; pour some caramel sauce
over each and top with whipped cream.
Adapted from Luke Mangan, via Virgin Australia magazine October 2018
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