Miscellaneous and Tryptonaps
I also had fun catching up on the Monroe Flickr accounts this weekend (names skipped to protect the irreverent). I viewed all the photos I hadn't seen before and will probably be commenting and/or favoriting some of my favorites. I do that a lot, coming back to the ones that stick in my mind for a bit. Right now I've not got a lot of Flickr contacts. On the one hand I'd like to have more, on the other I wouldn't have the luxury of looking at every new image if I did. Justifying shyness I suppose. For some of the more prodigious contacts oftentimes I now page through the stream rather than each individual image.
We had the read through for my one act play this Sunday, including my friend David F standing in for one of the principals. It was daunting to have six actors there reading my script along with the director (L. Nicol Cabe) and our Freehold Studio Series mentor (Sarah Harlett). The first rehearsal is March 2nd, when we should have all seven actors there for table work. I brought in donuts for everyone, as with this bug I thought it best not to bring in home cooking. I don't think I'm contagious but didn't want to stretch my luck, but I may be able to bring something for the 2nd.
A week ago Sunday we had a roast turkey as a treat for Aaron and Sonya who were down visiting. (They don't eat mammals.) I made a stuffing with celery, broken up rice cakes, mushrooms, minced giblets, and juices from said giblets. It was more a pudding consistency, and I thought scrumptious. The gravy needed xanthum gum in addition to the rice flour, and was surprisingly good. I mention the turkey because I made the leftovers into soup on Friday. Following is a picture of most the post stock making ingredients and a bit of a process description.
The big bowl has the carrots and potatoes which I like to cook more, and the tomatoes and celery which I wanted broken down for this batch. Next the red bell peppers with some slightly dried out brown basmati rice was added along with the dark meat. The light meat and some wild rice was added just before taking off the heat. The stock was made with the bones and skin from the turkey which Eric separated, and stock veggies (carrots, onions, turnip, rutabaga). It was strained and hominy added before starting the reheat and adding the above. Ended up with a couple gallons of nice turkey soup which has been quite a hit. About the only additional seasoning was salt, ground pepper, and parsley, mostly for color.
As long as we're on cooking, I set the oven to start a sirloin tip roast while I was at the read through. It got done a little sooner than I expected, and was totally delish. For vegetables I chopped up some sun dried tomatoes and simmered them with some sauteed mustard seeds and water. I'd have simmered this much shorter except the tomatoes were crunchy rather than the more chewy, dried fruit type. I have to look around for some of those. To the simmering mixture I added frozen peas which came out alright, and reheated to be better. Chelsea and Madeline came by and Eric gave Chelsea helpings of roast beef, the spaghetti squash and marinara, and I think a little turkey soup. It was flattering he wanted to share my recent edible creations with his daughter.