Still Life, With Cats

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March 2021

Using up

The nice thing about focusing Thingadailies on recipes is that it used up all the orange citrus in the fridge, but unfortunately there’s still a bazillion lemons. Plus there’s a bowl of lemon curd now sitting in the fridge and needing to be used up (hey, it’s not like I can’t make a couple dozen more batches just from our own tree!).

I still had a package of puff pastry in the fridge earlier, so last night I made Lemon Curd Turnovers. I rolled it out until it was about 12 inches square, then cut that into 9 pieces. Then I mixed up some lemon curd, some cream cheese, some sugar, and the last of the lemon zest that was sitting in the fridge, and dumped a heaping tablespoonful in the middle of each square. A little egg wash, a little rest in the fridge, and then they went into the oven to bake. The final step was a drizzle of glaze (powdered sugar and cream), and poof, a lovely, flakey pastry that looks far fancier than the minimal effort involved.

In addition, yesterday I also finished a project that I’d really hoped to complete in February, but, well, life and bottle baby kittens got in the way. On the first of February, I was feeling the need to start a new knitting project and I spotted my bin of leftover sock yarn.

Rupert included for scale (and also because cat).

Sadly, this is not even all of it – as I got into the project I kept finding more balls lurking around the house.

I’ve seen various sock yarn blanket ideas, but they tend to be too chaotic in color for me. Then I stumbled across this pattern and knew immediately what I wanted to do.

I cast on on February 1st and yesterday morning I finished.

It’s nothing more than garter stitch, done in the diagonal. I held two strands together the whole time, simply adding in a new ball each time one ran out, with no worries about the colors. The fact that it’s garter stitch, and two colors at a time, means that the overall chaos that would have occurred if I’d only done one color at a time ends up being muted, with the colors fading into each other.

It’s roughly 3 foot by 5 foot, and took about 950 grams of yarn, which, alas, was probably only about half my stash of leftover sock yarn. But at least the bin is no longer overflowing, and I got a pretty new blanket out of it, so yay.



Georgia on my mind

Khachapuri has been on my list of things to try ever since I stumbled across a picture of it many years ago on someone’s baking blog. It’s the national dish of Georgia (the country, not the state) and consists of a soft, enriched bread dough, formed into a little boat, filled with a lightly spiced cheese mixture, and topped with a soft cooked egg.

So this weekend, since it’s one of King Arthur Baking Company’s Extraordinary Bread collection, I decided to give it a try.

The dough comes together easily, the whole process only took a couple hours – most of which was spent waiting for the dough to rise. I only made half a recipe because I’ve been doing a lot of baking the past month and there’s only so much room in the freezer for all the excess.

They smelled amazing while baking, and came out of the oven looking gorgeous. I sent one home with my mom (along with some leftover hamentashen and potica), and then we split the other one and had it for dinner.

Oh my goodness, I wish I had made the full recipe. I was very hesitant about the egg on the top since I am not normally a fan of a soft cooked egg (I actually had to have Richard check the egg for me because since I never cook them that way, I haven’t a clue how to tell if it was ‘done’), but in this instance, it really works. The egg just basically combines with the creaminess of the filling and it all comes together in one absolutely glorious bite.

Obviously the Georgians know what they’re talking about when it comes to delicious breakfast pastries. I will definitely be making these again, and soon. Yum!




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