More posts about buildings and food
Aug. 4th, 2005 04:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omorkaThere is a very disturbing crack in the brickwork of our apartment, at the corner of the building where our bedroom is. You would think that a building that's been here since the '40s would have done all the settling it was going to do already, wouldn't you? I'm trying to figure out if a vehicle or other large object could have actually struck the building and caused that (when we weren't home or something).
I haven't seen the Pillar of Terrible Light recently. I suspect it will begin recurring when we get close to equinox; at least, the setting sun will be at about the same angle to the architecture as it was when it was showing up the last time. Not looking forward to that, much as I'm eager for the Harvest cycle to be fully underway (and for the heat to break).
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I'm still getting used to the new bread machine. Its rise cycles are shorter than I'm used to, by about twenty minutes each. I'm not sure if I need to compensate by adding more yeast, or if I just need to default to the longer cycle. (On the previous machine, a long cycle was 3 hours 40 minutes, and a short cycle was 2 hours 30 minutes, for a 1.5 lb. loaf. On this one, the long cycle is 3 hours 5 minutes and the short cycle is 2 hours 10 minutes.) On the other hand, this one does a much more thorough kneading than the old one.
A recipe, just because:
1 bag/box of penne pasta (or other pasta - this would also work with fettuccine)
2 T butter
8 to 12 oz. fresh mushrooms
3 ears of fresh sweet corn
1 bunch fresh basil
1 cup fresh or thawed frozen peas (optional)
1 large ripe tomato (optional)
1 1/2 cups cream
1/2 lb sliced deli ham (or leftover fully cooked ham)
salt and pepper
Start the water for the pasta. Slice the mushrooms (or buy them presliced). Cut the corn kernels from the cob with a sharp knife; scrape the cobs with the back of the knife to get the juices. Tear the basil leaves from the stems, rinse them under cold water, and slice into thin ribbons. Chop the tomato (if using) into 1/2" dice. Cut the ham into julienne strips.
Melt the butter in a large skillet over medium-high and add the mushrooms, stirring until they're cooked through. Add the corn kernels with their juice and stir frequently for 3 minutes. By this point your water should be boiling. If you haven't already done so, salt the water lightly and add the pasta; cook for the amount of time recommended on the packaging (probably 10-12 minutes for the penne). While the pasta is cooking, add the cream to the mushrooms and corn. Raise the heat to high and bring to a boil, then reduce to medium. Add the ham, and the peas if using, to the cream sauce. Salt and pepper to taste. Stir frequently. Two minutes before the pasta is ready, stir in the basil and the tomato (if using). The cream should have thickened slightly.
Drain the pasta, rinse, and drain again. Pour the pasta into a serving bowl and pour the cream sauce mixture on top; toss lightly. Top with grated Parmesan. Serves three alone or four with salad.
Quite fattening, but oh, so very good. You could substitute grated zucchini for the peas if you like zucchini.
I haven't seen the Pillar of Terrible Light recently. I suspect it will begin recurring when we get close to equinox; at least, the setting sun will be at about the same angle to the architecture as it was when it was showing up the last time. Not looking forward to that, much as I'm eager for the Harvest cycle to be fully underway (and for the heat to break).
--
I'm still getting used to the new bread machine. Its rise cycles are shorter than I'm used to, by about twenty minutes each. I'm not sure if I need to compensate by adding more yeast, or if I just need to default to the longer cycle. (On the previous machine, a long cycle was 3 hours 40 minutes, and a short cycle was 2 hours 30 minutes, for a 1.5 lb. loaf. On this one, the long cycle is 3 hours 5 minutes and the short cycle is 2 hours 10 minutes.) On the other hand, this one does a much more thorough kneading than the old one.
A recipe, just because:
1 bag/box of penne pasta (or other pasta - this would also work with fettuccine)
2 T butter
8 to 12 oz. fresh mushrooms
3 ears of fresh sweet corn
1 bunch fresh basil
1 cup fresh or thawed frozen peas (optional)
1 large ripe tomato (optional)
1 1/2 cups cream
1/2 lb sliced deli ham (or leftover fully cooked ham)
salt and pepper
Start the water for the pasta. Slice the mushrooms (or buy them presliced). Cut the corn kernels from the cob with a sharp knife; scrape the cobs with the back of the knife to get the juices. Tear the basil leaves from the stems, rinse them under cold water, and slice into thin ribbons. Chop the tomato (if using) into 1/2" dice. Cut the ham into julienne strips.
Melt the butter in a large skillet over medium-high and add the mushrooms, stirring until they're cooked through. Add the corn kernels with their juice and stir frequently for 3 minutes. By this point your water should be boiling. If you haven't already done so, salt the water lightly and add the pasta; cook for the amount of time recommended on the packaging (probably 10-12 minutes for the penne). While the pasta is cooking, add the cream to the mushrooms and corn. Raise the heat to high and bring to a boil, then reduce to medium. Add the ham, and the peas if using, to the cream sauce. Salt and pepper to taste. Stir frequently. Two minutes before the pasta is ready, stir in the basil and the tomato (if using). The cream should have thickened slightly.
Drain the pasta, rinse, and drain again. Pour the pasta into a serving bowl and pour the cream sauce mixture on top; toss lightly. Top with grated Parmesan. Serves three alone or four with salad.
Quite fattening, but oh, so very good. You could substitute grated zucchini for the peas if you like zucchini.
