Monday, April 14, 2008

bloody but unbowed

Hello all,
Just to say I'm still kicking -- the new computer has been ordered -- in the meantime I've been offered another one, which is so entirely kind.

And we had our meeting yesterday to consider the question about the new heating units, and both motions were passed without a dissenting voice.

Which is not to say that we didn't have the necessary complement of "look at me being a jerk" voices before the questions were called.

But fortunately we have good, intelligent, clear, even-tempered parishioners who jump in and rescue the Rambler's BP.

Then family dinner with Son Units #1 and #2, Grandson Unit, Daughter Unit, and Comely Friend of Son Unit #1. We had a very unremarkable ham and a LOT of asparagus, rice and salad and finally strawberries and ice cream. My mother-in-law, now at rest in the bosom of Abraham, used to get the water boiling, THEN go out to the asparagus patch with a sharp-ish knife... Eating asparagus at her house in the spring was an entirely different experience, but what we had last night wasn't bad.

Especially as it was embellished with Peg Bracken's Blender Hollandaise, the bestest & easiest thing to do to a veggie, EVER (also eggs bennie, of course).

For those of you who may not have the I Hate to Cook Book or the I Still Hate to Cook Book--this is how you do it.

In your blender, put 3 large egg yolks, 1/4 tsp. salt, 2 Tablespoons lemon juice, and either "some" cayenne pepper or "some" Tabasco sauce (I use about "two shakes" of whichever my hand lights on first).
Put the lid on the blender.
In a small skillet, melt 1/2 cup of butter or margarine, until it sizzles. DON'T LET IT BROWN!!!
Then...this is why it's good to have two hands, opposable thumbs, etc.:
with one hand, turn on the blender. With the other hand, lift the skillet off the stove. With the first hand, gently lift the lid of the (running) blender. Pour the melted butter into the blender in a thin stream.
When it's all added, turn off the blender.

Et voila! I put the left-overs into the fridge and once cold (and somewhat stiff) -- the best "sandwich butter" EVER.

You will note that there are 3 egg whites, surplus to requirements, still knocking about the kitchen counter.
The thing to do with them, is to make a nice lemon meringue pie; 2 egg yolks in the filling, and 2 + 3 egg whites in the meringue. Any meringue that takes less that 5 egg whites is a Waste of Time and Cream of Tartar. The Ancient Ones have spoken.


Jane Ellen+ said...

I like the way you think AND the way you cook. And I'm going to try that sauce sometime!

Jan said...

Thanks for the recipe.

Kate Morningstar said...

That hollandaise sauce rocks. If you have the asparagus with little tiny steamed potatoes and a broiled salmon fillet, you can pour the hollandaise on EVERYTHING.

And if you're lucky, there'll still be enough left to make sandwiches with the salmon the next day.

Crimson Rambler said...

EXACTLY, Kate...and M&M foods have entirely satisfactory chum salmon fillets occasionally for $1.99 each, if you watch the fliers.

Psalmist said...

It's not that I *hate* to cook, I just generally do not. (shrug)

As usual, I'm a day late and a dollar short: Yesterday was "Blogger Appreciation Day," or so I was told. My intention was to comment at each blog on my Bloglines subscription, but you know where the road paved with good intentions leads...

So here's a note to let you know that I appreciate you and your writing, dear Rambler. Thanks for blogging.

johnieb said...

I sometimes like to fuss more, as you have noted, but this sounds like what I do (a lot more than I let on).

Also, Souffles are a good use for egg whites, and omelettes for me, or Frittata.