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I posted this on FB today: “ In family zoom yesterday, I was speculating about whether one could make a pork rib and lamb chop bone stock / broth / wtf. The consensus was largely, I don’t see why not. Googling produced ideas about how. So today, I opened up the most recent collection of bones and such that we cannot compost here at home but take to municipal compost. I pulled a couple lamb bones and a lot of ribs. And the answer is, yes, you can make such a stock, and yes, it’s really nice if you have a lot of post-nasal drip, just like chicken stock, and no, you really don’t need anything more complicated than the bones, water and heat. I do so love my induction cooktop.”
I will also add that I made a larger but still small batch of sweet fat dough (olive oil, sugar, white flour added to the sourdough from the crock contribution). A. does not like pecans. I made two small cinnamon rolls and two larger sticky buns (forgot the pecans and/or left them out so she could try them). Same dough — all rolled up as a log. The only difference was how they went into the custard cups. Sticky buns got fake butter and brown sugar, and served upside down; cinnamon rolls served up nothing added. The roll triggered a comment along the lines of, “These are some weird ass whole grain nonsense.” But wow, the sticky bun was popular.
I’m half tempted to make trad cinnamon roll icing, to see if that moves the weird ass whole grain nonsense to yummy. But I’ll probably just eat the roll myself for dinner, along with the pork rib and lamb chop bone stock.
I had a walk with M.
I had a delightful walk at Mary Cummings Park with B, and then we had lunch at the Yard House. They do not have a black tea other than Earl Grey, so I got hot water and lemon. After I’d eaten some of the tacos (I got the chicken and the fish, one of each), I ordered their sake low-abv cocktail Take Me to Tokyo. It was awesome. B. got the Aperol Spritz but was expecting sweet and didn’t get it. I tried it when it was clear she wasn’t going to have any more, and it was really nice — the least bitter Aperol Spritz I’ve ever had.
I really like that they have cocktails on the menu that are my kind of cocktail AND not alcohol forward. It’s nice having mocktails (they have those too) and my usual nonsense, but this in between option is awesome.
I will also add that I made a larger but still small batch of sweet fat dough (olive oil, sugar, white flour added to the sourdough from the crock contribution). A. does not like pecans. I made two small cinnamon rolls and two larger sticky buns (forgot the pecans and/or left them out so she could try them). Same dough — all rolled up as a log. The only difference was how they went into the custard cups. Sticky buns got fake butter and brown sugar, and served upside down; cinnamon rolls served up nothing added. The roll triggered a comment along the lines of, “These are some weird ass whole grain nonsense.” But wow, the sticky bun was popular.
I’m half tempted to make trad cinnamon roll icing, to see if that moves the weird ass whole grain nonsense to yummy. But I’ll probably just eat the roll myself for dinner, along with the pork rib and lamb chop bone stock.
I had a walk with M.
I had a delightful walk at Mary Cummings Park with B, and then we had lunch at the Yard House. They do not have a black tea other than Earl Grey, so I got hot water and lemon. After I’d eaten some of the tacos (I got the chicken and the fish, one of each), I ordered their sake low-abv cocktail Take Me to Tokyo. It was awesome. B. got the Aperol Spritz but was expecting sweet and didn’t get it. I tried it when it was clear she wasn’t going to have any more, and it was really nice — the least bitter Aperol Spritz I’ve ever had.
I really like that they have cocktails on the menu that are my kind of cocktail AND not alcohol forward. It’s nice having mocktails (they have those too) and my usual nonsense, but this in between option is awesome.