Unresolutions #1
Jan. 6th, 2006 06:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjUnresolution: In 2006 I will endeavor to spend at least as much on my own dental work as on my cat's. Unfortunately, she has a significant head start. The broken tooth (right upper canine) did have to be extracted. *ouch* It's always hard to tell how much a cat is in pain. The pain-killer the vet gave me says, "twice a day, or three times if the pain is severe." Ok, Angel, meow twice if it's at least an 8 on a scale of 1 to 10. But since the main thing she was peeved about last night after coming home was not being allowed to eat anything, I figure the drugs were working nicely.
In the mean time, I got the "feline hobbles" treatment in the kitchen yesterday evening while making mini plum puddings for 12th night gifts. I ended up with a rather improvised recipe since I didn't have enough currants and dates to stick to the original recipe. It came out something like this:
Ad Hoc Plum Pudding (based on a 16th c. recipe)
Cream 1 c. butter with about 2 c. brown sugar
Beat in 8 eggs
Add lots of ginger, cinnamon, allspice, and somewhat less of cloves
Stir in all the currants and chopped dates available. Then proceed to add other available chopped dried fruits and chopped nuts until it looks like enough.
Take from the freezer a couple of the leftover loaves of bread from the collegium dinner. Trim off the crusts and process into crumbs in the Cuisinart.
Into the above mixture, stir in bread crumbs until it looks about right -- about 8 cups.
Cut cheesecloth into double-layer squares about 4" square. Place 1/4 cup pudding in the middle of each square, gather the edges into a little "purse" and wrap and tie with carpet thread.
Heat a large pot of water to a boil. Add 8 puddings at a time and boil for about 12 minutes. Drain, trim the cheesecloth to leave about a quarter inch above the gathered tie. (This means people will be able to unwrap the pudding without needing scissors.)
Makes slightly over three dozen.
In the mean time, I got the "feline hobbles" treatment in the kitchen yesterday evening while making mini plum puddings for 12th night gifts. I ended up with a rather improvised recipe since I didn't have enough currants and dates to stick to the original recipe. It came out something like this:
Ad Hoc Plum Pudding (based on a 16th c. recipe)
Cream 1 c. butter with about 2 c. brown sugar
Beat in 8 eggs
Add lots of ginger, cinnamon, allspice, and somewhat less of cloves
Stir in all the currants and chopped dates available. Then proceed to add other available chopped dried fruits and chopped nuts until it looks like enough.
Take from the freezer a couple of the leftover loaves of bread from the collegium dinner. Trim off the crusts and process into crumbs in the Cuisinart.
Into the above mixture, stir in bread crumbs until it looks about right -- about 8 cups.
Cut cheesecloth into double-layer squares about 4" square. Place 1/4 cup pudding in the middle of each square, gather the edges into a little "purse" and wrap and tie with carpet thread.
Heat a large pot of water to a boil. Add 8 puddings at a time and boil for about 12 minutes. Drain, trim the cheesecloth to leave about a quarter inch above the gathered tie. (This means people will be able to unwrap the pudding without needing scissors.)
Makes slightly over three dozen.
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Date: 2006-01-07 01:56 pm (UTC)These look yummy. We had "modern" steamed Plum puddings on Christmas Day in England, along with 3 other kinds of puddings and Christmas cakes, and I'd swear they tasted like these look like they'd taste. Ain't tradition wonderful?
Have a great time today. ;-)