Stuff

[xiphias]

I have no shifts this upcoming week. Not one. No work.

I shaved my head.

These actually aren't unrelated: I don't like going into work totally bald, but a week's growth is okay.

Also, I made sourdough bread, which came out okay; not as good as my first loaf, not as bad as my last loaf. And I made Welsh rarebit for lunch.

Want work. Want money. Want energy, too.

Comments

[pocketnaomi.livejournal.com]

Want sourdough.

[xiphias.livejournal.com]

Hmm. Have sourdough, want money. Have money??

Baking! There's a job that at least twelve people on my friends list are vastly more qualified to do than I am.

[pocketnaomi.livejournal.com]

Have money, at least enough for sourdough. Do not have any bright ideas about shipping at a sane price and without letting it go stale. Ah, well.

[chanaleh.livejournal.com]

Baking! There's a job that at least twelve people on my friends list are vastly more qualified to do than I am.

Yes, but that doesn't mean that YOU can't or shouldn't do it. >:-)

A bake sale? A non-illegal coffeehouse? You could surely become as good a barista as you are a bartender.

[jenett]

How do you personally go about making Welsh rarebit?

(It was one of the family traditional meals when my father was directing a play, and came home at about 10:30 at night. However, I've never managed to make it come out right, so if you feel like it, please expound on your methods.)

[xiphias.livejournal.com]

This is the first time I ever made it. . . and maybe the third time I've eaten it. I worked from a recipe.

Melt and slightly brown two tablespoons of butter. Work two tablespoons of flour into it, and add a cup of milk, slowly, stirring. Let this whole thing cook for a bit, add mustard powder, worshcterchisetsheitsershiester sauce, salt, and pepper, cook for a little bit more, add approximately one oodle of grated cheddar cheese, slowly, to melt in.

Serve over buttered toast. I liked it, but have no idea how accurate it was.

[beardedone.livejournal.com]

That's a basic cheese sauce with mustard and Worcestershire sauce thrown in. Interesting. (The butter and flour make the roue, to which you add the milk to make the Bechamel (or white) sauce. Adding the cheese turns it into a cheese sauce. Adding the other ingredients makes what you consumed.)

[xiphias.livejournal.com]

Yep, that's basically it. I recognized the steps as I was doing them -- roux to Bechamel to cheese.

I note on a quick google search that most rarebit recipes I can find DON'T start with a roux, and many seem to add a grilling step to brown the cheese. So it looks almost as if Welsh rarebit, or rabbit, is used as a general catch-all term for a vast range of cheese-on-toast dishes, with characteristics verging from almost an open-faced grilled-cheese sandwich on one side, to something almost resembling nachos in concept on the other (although with TOTALLY different flavors) -- a cheese sauce over a crunchy starch base.

[marquisedea.livejournal.com]

i think a good amount of work, i.e. getting things accomplished, feeling useful...gives a person more energy.