March 2015 archive
The white area rug was looking a little sad so I decided to paint it with a tiny bit of latex paint (leftover wall paint, now everything matches!), lots of water and a couple tablespoons of fabric softener. I applied a generous coat of the paint mixture with a regular fabric roller then left the rug to dry outside for 4 days, truthfully it was dried in a couple hours but I can’t stand the smell of chemical products like fabric softener. Once dry, Matt vacuumed it as hard as he could and it was ready for installation. It’s about 25% harder than it originally was but I think after a good week of walking on it/cats scratching it, it will be not different (softness wise) as it was before.
I love starting new projects, especially ones involving food. I’m always on the lookout for something new, strange or complicated to take on which is exactly why a recipe for cured egg yolks caught my eye. What would you even do with a cured egg yolk? Apparently the yolk gets hard and you grate it over something like a simple pasta dish or roasted mushrooms to give it a slightly salty, umami flavor (think high quality hard cheese).
My egg yolk curing process should be ready by March 24th and I’ll make sure to give you a full report.
Onions, ground meat, chicken stock, pickles and plastic cheese on a white bun…nutritious.
This salad is perfectly balanced; sweet, sour, savory with a touch of bitterness.
- 500 g chicken livers
- 1 bag spinach
- 1 large onion, sliced
- 1 apple, sliced
- 4 small radishes, sliced thinly
- juice of 1/2 lemon
- 2 tablespoons butter
- 1/2 cup white vinegar
- 1 tablespoon sugar
- olive oil
- salt & pepper
- optional: green onion and parsley for garnish
- In a small bowl, mix the sugar into the vinegar until diluted, add the radishes and set aside.
- Sauté onions in a hot pan with 1 tablespoon of butter until they turn translucent. Season with salt and pepper. Reduce heat and add a little water to the pan, cover with a lid, stir occasionally. 10-15 minutes later the onions should be brown and caramelized, put in a bowl and set aside. In the same pan at medium heat, sauté apples with 1 tablespoon of butter until they are lightly golden.
- Pat the livers dry with paper towel, season with salt and pepper. Fry the livers in a hot oiled pan for 2-3 minutes on each side. Remove from heat and cover for 2 minutes.
- Assemble the salad with all the ingredients, season with a drizzle of olive oil and lemon juice.
I found all my old post from my previous blog, this post was from March 2011!
Best weekend ever! Port Renfrew is so beautiful, even at this time of year.
Mini rave at our campsite. I brought the lazzzzzzzzzzzzzor.