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walkitoutI walked with M.
My face is doing way better.
I made bolognese sauce for dinner for R. and me. I saw something go by about bolognese sauce and someone making it with ground pork and ground beef and I was like, hey, I should try that. So when we were thawing stuff out today, I grabbed a pork, a beef and tried to find a second beef, failed and went with one of the ground lamb packages I found along the way.
So the bolognese was: one parsnip, one giant carrot, some celery stalks and part of a bell pepper for the soffritto, cooked in lard, the aforementioned pork and lamb for the meat, a split from the wine adventure box (“right hook” cab sauvignon from bulgaria, a completely inoffensive wine), black pepper, two cans of tomato paste, crushed red pepper, thyme, basil and oregano (all dried). R. added salt at the table and I added a little trader joe’s sriracha. R. can’t have allium, so no garlic or onion. I can’t have milk, so no milk or cream stage. Best Meat Sauce Ever. I’m gonna have a sloppy joe with this tomorrow. If I had it to do over again, I’d put the parsnip in first, and give it an extra five minutes before adding the rest of the chopped veg. Really, really, really good.
I have often included vegetables in red sauce, including with meat but also without, but I’ve never done it quite this way. This dish is apparently infamous for getting really salty, but it wasn’t an issue here because the lard was not from bacon and thus unsalted (we got it unrendered and R. rendered it and put it in the freezer where I found it recently). I didn’t use any broth from anything because I didn’t have any, and also, why. I mean, that much veg is good enough. I think another variation I might try in the future would be to use part or all of a sausage for some of the ground meat. I only had canned paste, and some tiny fresh tomatoes which I was not using in sauce, but paste turned out to be a good choice saving a chunk of time. Flavor was excellent — pork and lamb is a good combo in general and very tasty here.
I reviewed the grout and transition (schluter) choices with R., and he wanted to change one of the grout choices but other than that was fine with it, so I sent an email about that. We also attempted to find the fabric store that his friend B. mentioned. I don’t know if we found it, but we found a bunch of really great fabric stores out near where our house is being built, including Osgood’s, which seems like it might have a ton of drapery options. Also, Swanson’s Fabrics in Turner’s Falls bills itself as a no-kill shelter for your stash. Love it!
I’ve been trying to figure out a way to make it so A.’s wash cloth in the shower doesn’t make the soap in the tray all gooey. So today I tracked down some nice waffle wash cloths with loops sewn on, and ordered a shower brush (wet brush) with a hook on it, and some little hooks on suction cups. We’ll see if this works out.
I also ordered turmeric for the mustard experiments. I’m wondering if it really will help with joint pain, in a way that’s different from salicylates. If so, that’d be super cool.
My face is doing way better.
I made bolognese sauce for dinner for R. and me. I saw something go by about bolognese sauce and someone making it with ground pork and ground beef and I was like, hey, I should try that. So when we were thawing stuff out today, I grabbed a pork, a beef and tried to find a second beef, failed and went with one of the ground lamb packages I found along the way.
So the bolognese was: one parsnip, one giant carrot, some celery stalks and part of a bell pepper for the soffritto, cooked in lard, the aforementioned pork and lamb for the meat, a split from the wine adventure box (“right hook” cab sauvignon from bulgaria, a completely inoffensive wine), black pepper, two cans of tomato paste, crushed red pepper, thyme, basil and oregano (all dried). R. added salt at the table and I added a little trader joe’s sriracha. R. can’t have allium, so no garlic or onion. I can’t have milk, so no milk or cream stage. Best Meat Sauce Ever. I’m gonna have a sloppy joe with this tomorrow. If I had it to do over again, I’d put the parsnip in first, and give it an extra five minutes before adding the rest of the chopped veg. Really, really, really good.
I have often included vegetables in red sauce, including with meat but also without, but I’ve never done it quite this way. This dish is apparently infamous for getting really salty, but it wasn’t an issue here because the lard was not from bacon and thus unsalted (we got it unrendered and R. rendered it and put it in the freezer where I found it recently). I didn’t use any broth from anything because I didn’t have any, and also, why. I mean, that much veg is good enough. I think another variation I might try in the future would be to use part or all of a sausage for some of the ground meat. I only had canned paste, and some tiny fresh tomatoes which I was not using in sauce, but paste turned out to be a good choice saving a chunk of time. Flavor was excellent — pork and lamb is a good combo in general and very tasty here.
I reviewed the grout and transition (schluter) choices with R., and he wanted to change one of the grout choices but other than that was fine with it, so I sent an email about that. We also attempted to find the fabric store that his friend B. mentioned. I don’t know if we found it, but we found a bunch of really great fabric stores out near where our house is being built, including Osgood’s, which seems like it might have a ton of drapery options. Also, Swanson’s Fabrics in Turner’s Falls bills itself as a no-kill shelter for your stash. Love it!
I’ve been trying to figure out a way to make it so A.’s wash cloth in the shower doesn’t make the soap in the tray all gooey. So today I tracked down some nice waffle wash cloths with loops sewn on, and ordered a shower brush (wet brush) with a hook on it, and some little hooks on suction cups. We’ll see if this works out.
I also ordered turmeric for the mustard experiments. I’m wondering if it really will help with joint pain, in a way that’s different from salicylates. If so, that’d be super cool.
no subject
Date: 2025-03-02 01:01 am (UTC)More a concern with turmeric supplements than typical-food quantities
Date: 2025-03-02 03:28 am (UTC)I should probably figure out what the supplement amounts are like vs. food amounts, so I know when one shades into the other.