bunrab: (bunearsword)
So we went to the Winterthur on Saturday. They have really nice lunches in their cafeteria, including a fancy dessert table. I spent more time on the "Who's Your Daddy" exhibit than [livejournal.com profile] squirrel_magnet or Cindythelibrarian did. We all enjoyed the "Feeding Desire" exhibit - if you're anywhere in the area, that's a great one to go see. Of course right now, the house tour includes Winterfest, which is always beautiful. And mid-afternoon, there was a concert by a Sa"ngerbund - I forget the name of the group, but it was a chorus of about 30 people. Mostly songs we did not know, many of them in German. When we crossed the driveway to the gift shop, we noticed the largest holly tree I have ever seen, somewhere over 30 feet and full of berries. I am used to holly trees being spindly 10 or 12 foot things, and in Texas holly is a shrub; this was most definitely a tree! We got a good deal of holiday present shopping done in the gift shop. On the way home we avoided the evil Delaware toll plaza - on the way up, we were so busy talking, we missed the exit for easiest toll avoidance.

Backing up a bit. I did not wind up making the corn pudding for Thanksgiving. It would have been the last thing to get started, and when I got to that point, I realized that I had every single inch of space in my oven and my toaster oven completely filled with stuff already, more stuff than 8 people could possibly eat. (So I used the corn to make corn chowder late at night for S & I for supper - so we didn't have to eat the leftovers the same day!) We had a nice Auslese Riesling and a lot of apple cider. The day went well. My 7-month-old nephew Luke seems to be attempting to bypass crawling altogether and trying to stand up by himself and learn to walk. We watched "Babe" after dinner, which was popular not only with almost-2 Kyla, but also with my dad. My stepmom gave us a housewarming present, a Tensor floor lamp with a daylight-spectrum bulb in it - and it's dimmable! That will be useful not only for all my needlework but also for S's fiddling with stereo pieces and with gadgets.

Currently reading: Grease Monkey by Tim Eldred - very funny SF graphic novel - and The Eight by Katharine Neville, a thriller about Charlemagne, chess, the French Revolution, and auditing. The number 8 has many meanings in the book, and one of them is the "Big Eight" accounting firms, back when there were still such. Our heroine works for one that is a roman-a-clef Peat Marwick, often known as KPMG; in the book, the names of the firm form an acronym of FCK-U, which pretty much describes the firm's attitude toward its clients, its employees, and everything else.

I love museum gift stores.
bunrab: (squirrel_sweater)
Please note: the following does not reflect my actual views on rats. I love ratties. They are terrific pets. They are sweet and intelligent. But this is what sprang, full-blown, into my head after reading just the wrong page of a fantasy novel set in a medieval-ish setting, at just the wrong moment.
To Serve Rat



Rats for RenFairs
Rat Drumsticks
Because the rat drumstick is not as meaty as the turkey drumstick, it is only economical to prepare in large batches at once. However, one must take precautions when frying the drumsticks, so that they do not stick together in one large mass. Therefore, after dipping them in the usual batter, roll each drumstick in a coating of finely crushed cornflakes or riceflakes, before stacking in frying basket. Stir frequently while frying.

Rat On A Stick
Although the traditional method of serving rat-on-a-stick is to use the entire body, roasted on its own little spit, the average RenFair attendee is not prepared to deal with removing feet, wings, tail, or head. Therefore, to minimize trouble (and to minimize garbage and leftovers littering the grounds), it is best to prepare rat kabobs of rib, loin, and breast chunks; this satisfies the requirement of being on a stick, while being much easier to eat.

Fried Wings ("Rattalo Wings")
Because the rat wings are quite bony, as with most wings, it is not advisable to serve these to audiences which will be standing, walking around, and talking. Reserve bowls of Rattalo Wings for the dining pavilion, where dishes for the bones can be provided at each table.

Authentic Rat Dishes
Rats-Ear Soup
Perhaps the best known rat dish is the delicacy Rats-Ear Soup. This would be served around harvest time by wealthy land-owners, to prove that they had removed all the rats from their silos before completely filling them (and to show off that they had the servants and chef to prepare such a labor-intensive delicacy). For the less-wealthy, or for those who had enough cats, ferrets, or cobras that they never had a sufficient supply of rats, a Mock Rats-Ear Soup would be prepared using shavings of mushroom. Often the host would purchase a small bag of genuine rats' ears from a market, to sprinkle just a couple into each bowl of Mock Rats-Ear.

Stuffed Rat
Because of the relatively small amount of meat on each rat, to stretch out each serving, a cook would stuff the rat. The fanciest preparation would be to stuff a mouse inside the rat, and an almond inside the mouse; this also served to supplement the amount of protein in the dish. A sauce would be prepared of cream, ground almonds, and, during harvest season, pomegranate seeds.
bunrab: (bunnies)
[livejournal.com profile] squirrel_magnet decided that he didn't want to stand outside holding 20 lbs of brass to his mouth in 35 degree (2 degrees C) weather, so we skipped TubaChristmas yesterday. However, we did play a bit of music at home - he got out the euphonium, and I tried the euphonium mouthpiece plugged into my baritone sax, and managed to make a start on playing a few of the TubaChristmas book second euphonium parts, thus contributing toward my goal of pretending I have an ophicleide come next December and its TubaeChristmases. It certainly sounds as awful as everyone expects an ophicleide to sound, so it should fool everyone!

This evening I made homemade soup and homemade bread for supper - low-fat, low-sodium, and, if I say so myself, yummy. It was a "whatever's handy" soup - a chicken breast cut up, a couple of ounces of leftover macaroni, two potatoes that have been sitting around since Cindy was here in September, some of the bunnies' carrots, and so on and so forth, with a package of turkey meatloaf seasoning mix dumped in for good luck. The bread had just a touch of garlic added to it. It was a good winter supper.

Recent holiday CDs:
A GRP Christmas Collection - a jazzy album, nice stuff, includes Gary Burton, Chick Corea, that kind of stuff.
Yulestride by Butch Thompson - his signature stride piano style; we first became aware of Thompson through his appearances on A Prairie Home Companion.
Make We Joy: Music for Christmas by Holst and Walton - Christ Church Cathedral Choir. Beautiful singing, lovely arrangements, including one of my personal favorites, Holst's "In the Bleak Mid-Winter." Much of this will not be familiar to American listeners and/or those who are not Christmas music geeks - but try it anyway, you'll like it. Almost as much as bright, loud brass, a large, pure-sounding choir sounds like Christmas to me.
Hill Country Hannukah: A Celebration of Jewish Culture in Central Texas (by various and sundry including the Congregation Agudas Achim Adult Choir) - well, you're unlikely to be able to find this one unless you live in Austin; I got it at Waterloo Music over at 6th and Lamar back in 2001 or thereabouts. Nonetheless, I'm mentioning it here, because it's fun. There's some terrific klezmer stuff, a swingy jazz version of Maoz Tzur that is nonetheless respectful, some stuff that's not real familiar. No trace of The Dreidl Song whatsoever. Also, no program notes/liner notes/text inside the CD cover - so the stuff that's unfamiliar remains unfamiliar, unless I work up the energy to Google it.
Merry Texas Christmas, Y'all by Asleep at the Wheel - hey, it's Texas Swing, and it's done right. Guests include Ray Benson, Tish Hinojosa, Willy Nelson, Dan Walser - names familiar to any fan of Texas music. A few original songs, a few standards from contemporary popular secular music, an armadillo in a Santa hat on the back cover. What's not to like?
The Bells of Dublin by The Chieftains - quite a few guests on this one; the surprise is how much I like Elvis Costello on these, even though I'm not an overall Costello fan. It was his performance on these Christmas songs that lead me to Terror and Magnificence which remains one of my favorite albums, although it's not for everyone (and it has nothing to do with Christmas). Jackson Browne doing "The Rebel Jesus" and the Renaissance Singers doing "Past Three O'Clock" which I like. A medley based on "The Wren, the Wren!" which I found particularly fun this year since I just read that The Battle for Christmas book, which gives one a whole new perspective on wassailing and related door-to-door traditions. Other standards and other unfamiliar stuff. This whole album is another one of my very favorites.
Christmas Brass featuring the Dallas Brass - um, it's bright, it's loud, it's brass, Merry Christmas!
Wolcum Yule by Anonymous 4 - early music. I like it. But if you don't like early music, you might find parts of this boring or bland. Mostly less-familiar stuff, several dance pieces, "Grene Growith the Holy" allegedly by Henry VIII. I suspect [livejournal.com profile] angevin2 already has this album; if not, Lea, you gotta get it.

And now, back to sitting in an armchair with cats and a book, listening to the wind howl outside.

Soup

Nov. 27th, 2005 10:34 pm
bunrab: (chocolate)
the obvious thing to do with leftover T-day turkey is make soup.

Find a kettle/pan/dutch oven large enough for a big chunk of your turkey carcass to fit into.
Put carcass in, bones and all, and cover with water, plus another inch or so.
Cut up the leftover potato that you didn't use for mashed potatoes.
Cut up the leftover carrots from the pre-dinner snack tray.
Cut up the leftover celery that wasn't used in the stuffing.
Cut up any leftover onions, parsley, etc.
Place them in the pot, too. Add more water, if necessary, to cover. Add a couple tablespoons chicken broth powder (I use low-sodium, of course.) Add some turkey seasoning, or Italian seasoning, or just pepper if you prefer.
Boil for about 20 minutes, then use a large fork to lift up the turkey carcass, and start scraping the meat off it back into the soup, and discarding bits of bone as you finish removing the meat from them. Having good tongs or a serious barbecue fork with long tines helps with this.
Once you've got as much bone removed as practical, check the water level again. Bring it back to boiling if it's calmed down, and throw in a handful of rice or barley. Cook according to the directions on the rice or barley - usually, bring back to a boil, then cover and simmer for somewhere between 30 and 45 minutes.
If you added Italian seasoning back there a paragraph or so ago, then instead of rice or barley, let the soup boil 10 minutes more, then add elbow macaroni and cook per package directions, usually cover and simmer for 10-12 minutes.

This will make a fairly chunky soup, more stuff than it is liquid.
It can be frozen, though the potatoes will be really mushy when you defrost it. The cure for this is to puree the whole thing after it's defrosted, then add a small chunks of freshly cooked chicken or turkey or meatballs as you reheat it all. So it's sort of a thick stew, to be served over more rice or pasta.

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