alysten | Weekend progress

Saturday I spent the day cooking for Mudthaw. I tried out a few recipes and taught some folks about period cooking. We made the strawberry tarts and a strawberry port sauce with muscadine grapes. This will be better when cooked as a boiled custard.

We made 4.5 gallons of roasted cauliflower soup. This was the winner of the day. 40lbs of chicken has been reduced to 3 gallons of stock and 3 gallon bags of chicken pieces. That's 2 dishes already completed and in the freezer. Bread was started. Two loaves actually made it to the freezer. Now that I have a live starter, more bread will be on the way.

Saturday night was the tad party. Hanging out with good friends, way too much food and duct taping a baron is a good way to spend a Saturday. Sunday was spent reading and watching the Oscars via lumineaux's LJ.

I missed

mmcnealy and

alphasarah elevations to the Order of the Laurel. Congrats to both!

All in all, it was a good weekend.

2 heads of cauliflower cut
Water to cover
1/4 tsp each Mace, ginger, cinnamon,
Salt and pepper(cubub, long pepper, pepper) to taste

1. Pre-heat 350 degree oven
2. Roast one head of cauliflower for 40 minutes or until golden brown.
3. Bring to a boil water and 2nd head of cauliflower.
4. Once boiling, simmer until tender.
5. Do not drain. Combine boiled and roasted cook for 5 minutes.
6. Puree cauliflower.
7. Season