From the kitchen updates

[alysten]

Tonight was mostly productive. 50 lbs of chicken was cooked, 4 gallons of stock was created. Compound butter is made and getting happy. Goat cheese is herbed and also getting happy. All the herbs are cut and labeled. Sauce for Spice Royal is made and cooling. Only 7 more pot pies were made. Apparently I am having a problem with dough getting moldy after 4 days in the fridge. I think it is the egg/water mixture. Sigh, I am soooo close to the end of the pies.

Wednesday:I will probably finish up the dough and hopefully pies tomorrow before fencing. I have 72 buttons to sew on before Saturday. I will probably get started on those tomorrow night.

Thursday: packing, bread baking, recipe printing and more buttons.

Friday: Pickup last minute fish, and remaining groceries, drive everythingl to LuLu, make more bread, mirepoix/veggie chopping and buttons if I haven't finished them.

Saturday:game day.

Comments

[alysten.livejournal.com]

I'm still pondering whether I should make the sekanjabin-glazed sausage slices that I did on a whim here on Monday as a snack...zomg, they're good.

Well if you don't want to share with the 'whole' class... I know of some kitchen workers that would LOVE that as a lunch snack. You know to go with the brownies, 7 layer bars, chocolate chip cookies and port that I am bringing.

[ubiq31.livejournal.com]

Wow, we're going to eat like sugar-laden kings ;)

I'll be sure we're covered for sekanjasausage for crew, too :)

[alysten.livejournal.com]

Sugar... it makes the world go round!