I want food.
12 March 2004 15:48![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plunkybugWhy can't this call end??? I have my lunch (aka dinner from last night) calling out to me, saying "eat me...eat me now," and I have to wait til I am done with this call. Yes, my lunch is at 4pm today. That's because I have super sucky schedule (11:30am-8:30pm) for the next week minus Sunday. And I am extremely bitter about it. The main bitterness stems from the fact that I was given a free ticket to the awards banquet for the Florida Film Festival. This is the first year we have been given tickets. They cost $150 a piece. The celebration starts at 6:30 and I will be here until at least 8:30. I had to forfeit my ticket to someone else. So Chas will be taking his good friend Liz Langely (aka wife #2) with him. I should have kept my ticket and just left early that day. Ethically it would have been wrong, but I would be happier.
Oh, goody! The call is over. I am going to lunch now. :] I will come back and edit this after I eat so![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
glittergrrl69 will know all about my meal. Love you pumpkin!:)
Ok, still on lunch, but happily full from eating now. So what was my meal? Ok, my arm is twisted. I made cheddarwurst (that's like knockwurst with cheese in it) with masehed potatoes. Nothing too special, but for my glitter, I will go into details.
For the cheddarwurst, I simply put the 4 remaining links in an 8" fry pan, heated to medium. I added a little water (1/4-1/3 cup?) and covered, letting simmer to cook, turning periodically. I set this up while I was making the mashed potatoes. To make them, I peeled about 5 or 6 red potatoes and chopped them into fairly small pieces. Let them boil gently for 15-20 minutes, until my knife went through the small chunks easily. Once boiled, I drained the water from the pan. To my surprise, I had overlooked the fact that I had no milk! Luckily, quick improvising helped. I spotted some sour cream and some dijonaise (stoneground dijon mustard and mayonaise already mixed) along with the butter. I knew those items would add creaminess to my potatoes. So I cut a few tablespoons of butter off, added them to the potatoes and began mashing with the masher I got when my grandmother died. Once most of the lumps were gone, I added a few more tablespoons of butter, a hefty squirt or two of the dijonaise and the rest of the sour cream (about 1/2 cups worth I think), mashed a little more and then mixed with a spoon. They were creamy and smooth and only a little chunky, which is how we like them. As for taste, the sourness from the sour cream and mustard were not very strong or overpowering at all, but added a nice clean taste to the salty sausages. I actually think that made the meal feel more authentic to me, even if it really wasn't. To finish the cheddarwurst, I took the lid off, and let them saute until the remaining water boiled away, and the sausages got a little color on them. Nothing amazing or anything, but just good, basic food. You happy now love? :)
Oh, goody! The call is over. I am going to lunch now. :] I will come back and edit this after I eat so
glittergrrl69 will know all about my meal. Love you pumpkin!:)Ok, still on lunch, but happily full from eating now. So what was my meal? Ok, my arm is twisted. I made cheddarwurst (that's like knockwurst with cheese in it) with masehed potatoes. Nothing too special, but for my glitter, I will go into details.
For the cheddarwurst, I simply put the 4 remaining links in an 8" fry pan, heated to medium. I added a little water (1/4-1/3 cup?) and covered, letting simmer to cook, turning periodically. I set this up while I was making the mashed potatoes. To make them, I peeled about 5 or 6 red potatoes and chopped them into fairly small pieces. Let them boil gently for 15-20 minutes, until my knife went through the small chunks easily. Once boiled, I drained the water from the pan. To my surprise, I had overlooked the fact that I had no milk! Luckily, quick improvising helped. I spotted some sour cream and some dijonaise (stoneground dijon mustard and mayonaise already mixed) along with the butter. I knew those items would add creaminess to my potatoes. So I cut a few tablespoons of butter off, added them to the potatoes and began mashing with the masher I got when my grandmother died. Once most of the lumps were gone, I added a few more tablespoons of butter, a hefty squirt or two of the dijonaise and the rest of the sour cream (about 1/2 cups worth I think), mashed a little more and then mixed with a spoon. They were creamy and smooth and only a little chunky, which is how we like them. As for taste, the sourness from the sour cream and mustard were not very strong or overpowering at all, but added a nice clean taste to the salty sausages. I actually think that made the meal feel more authentic to me, even if it really wasn't. To finish the cheddarwurst, I took the lid off, and let them saute until the remaining water boiled away, and the sausages got a little color on them. Nothing amazing or anything, but just good, basic food. You happy now love? :)
