October already.
I find I am being pulled in many directions at once.
Do I bake, knit or iron?
Took two days and loads of laundry
before I could light my lampadas again;
our 4 day candles burnt out that I was using meanwhile.
Today I was able to light them again.
Always a relief.
Sometimes I light them with
burnt down tall beeswax monastery candles
and then fish the dripped wax out
afterwards.
Martha had asked how I do my lampadas.
One thing is that I stretch out my wicks by halving them;
they only fit in the wick holders I use that way...
Another thing is that I have paper towel to put
the tops of the burnt wicks
on ~ you know, to prepare them to be lit again.
I wrote more on the wicks and I use and how I do it here.
So I bought this bunch of organic lemons.
I am pouring over cookbooks to see what I want to make with them.
So far I am finding the most help in my
older joy of cooking and 1945 Boston school cookbook.
Meanwhile I have a few hours before my knitting class.
Somehow this afternoon is going to involve
ironing, baking and listening to my latest audio book,
one that Mr. Husband listened to in the past,
Amazing Grace: William Wilberforce
and the Heroic Campaign to End Slavery.
I picked up used this past Monday the book
The Help
and so I am reading...
*
History and how it is played out and portrayed later is
always an interesting and perhaps challenging thing.
When I read the wiki history of the joy of cooking I am
even more glad that I have many editions of it.
*
However,
one of the things about older recipes is not
only not having what they call for but
not even knowing what the thing called for is.
So I have this Question,
for those experienced in baking:
I was looking at some lemon cream recipes and the one
calls for cooling them in a mold.
Now I don't know of what a mold is or what to use it for or
how to get one or if I would want one.
The only thing I saw when I looked up 'molds' were
actual molds that are for a fancy cake,
like a lamb shaped one for Easter.
But is this can't be what is thought of for
a leamon cream for a jelly cake or other such desserts.
So what does one use when pouring a lemon cream mixture
to cool it? What is best to pour a hot lemon cream custard
(or the like)? Metal bowl, glass bowl? A mold (which is what?)?
*
Well,
hope that I will be able to tell you all
about what I make sometime soon! :)
Thanks to anyone who can help me...
:)
older joy of cooking and 1945 Boston school cookbook.
Meanwhile I have a few hours before my knitting class.
Somehow this afternoon is going to involve
ironing, baking and listening to my latest audio book,
one that Mr. Husband listened to in the past,
Amazing Grace: William Wilberforce
and the Heroic Campaign to End Slavery.
I picked up used this past Monday the book
The Help
and so I am reading...
*
History and how it is played out and portrayed later is
always an interesting and perhaps challenging thing.
When I read the wiki history of the joy of cooking I am
even more glad that I have many editions of it.
*
However,
one of the things about older recipes is not
only not having what they call for but
not even knowing what the thing called for is.
So I have this Question,
for those experienced in baking:
I was looking at some lemon cream recipes and the one
calls for cooling them in a mold.
Now I don't know of what a mold is or what to use it for or
how to get one or if I would want one.
The only thing I saw when I looked up 'molds' were
actual molds that are for a fancy cake,
like a lamb shaped one for Easter.
But is this can't be what is thought of for
a leamon cream for a jelly cake or other such desserts.
So what does one use when pouring a lemon cream mixture
to cool it? What is best to pour a hot lemon cream custard
(or the like)? Metal bowl, glass bowl? A mold (which is what?)?
*
Well,
hope that I will be able to tell you all
about what I make sometime soon! :)
Thanks to anyone who can help me...
:)
