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A mini-rant, an AHHH!, and a recipe

First, because of things happening to a very good friend of mine (this has crossover with our flists, I know) who, and I'd swear this over the life of my children, is one of the most thoughtful and considerate people on LJ, I want to say this: if you ever share anything I put in a locked post with anyone outside of that locked post, you are dead to me. Now. I don't go off on people under a lock (I have, though, but it's rare) and I don't post under a lock often. When I do it's with people whom I feel safe sharing my personal thoughts. Or it's writing that I'm uncertain about. Or it's personal information about my kids, maybe pictures. NONE OF THAT IS MEANT FOR THE WORLD. I will hunt you down and shame you, should you do something like that.

But none of you would do that, right? :) And if you think it's ever okay to do so, this is where you go ahead and take me off your flist and we just call it a day, fair and square.

Having said that, I would like to direct your attention to this Murphy bed made out of a PIANO. Guys, I won't lie, this hurts me. Background info: I grew up the daughter of a piano tuner/repair man. My father is a member of a dying breed of artisans, no lie. We always had a few pianos in the house as he worked on varying stages of their rebuilding, and I spent countless hours in the summer (or after school) helping my dad rebuild the actions. (When you hit a key, a series of levers and hammers activate to hit the string. I had the glorious job of using an ancient steam iron and nasty old rag that held decades of old glue within its fibers to loosen the glue that held the felt that cushioned the hammers that sat in the butt that housed the dampers that lived in the house that Jack built.)

My sister, Dampersnspoons (hey, there's where the name is from! *g*) actually helps him tuneDO EVERYTHING ELSE with pianos as well. I'm getting off track, but I want to say yes, the idea is cool, but I think, OH, THAT GLORIOUS UPRIGHT! It could have been in my home, and the wood is so beautiful! Sigh. I realize I'm mostly alone on this one. *solo C note, drop an octave, back up and tighten* <-- for my sister.

LASTLY! Holy sheep dung, I made a "faux mashed potato" last night that I was sure no one would like, but I had to try. And guess what? It was CRAZY DELICIOUS. Also, my son didn't realize it wasn't potatoes. The secret? Actual human brains. Just kidding, it was cauliflower.

Knew it. Butter always gets ya.

Faux Mershed Purterders

1 head of cauliflower (albino broccoli), cored, and chopped up into florets. (It's gonna be pureed, so don't feel like you have to be crazy here)
1/2 C non-fat sour cream (I used greek yogurt.)
scant tsp of Kosher salt (or 3/4 tsp regular)
few grinds of black pepper
1/4 C Parmesans or Pecorno-Romano (I used the latter.)
2 TBSP butter, melted and browned if you have the patience.

Cover the cauliflower in water in a pan, cook until tender, about 7 minutes for me. Drain, put in food processor (or blender if that's what you have.) Add in the sour cream (or yogurt) salt and pepper, pulse. Add the cheese and butter and process until creamy. Mine still had a few wee chunks, but I like a little tooth to my food. And teeth in my food. Just me?

Adjust seasonings to taste, and maybe go crazy nuts with some chives or green onion or summat. This made 5 helpings. But I totally would have eaten half of this myself.

I have to go to Sam's and buy apocalypse portions of toilet paper today. Why? Because I'm an American, that's why. (Lol, I have space and a teen boy with friends that evidently eat a lot of cheese. Gross.) <-- I never said I was classy. It was SASSY. They rhyme, I get why you'd be confused.


Jan. 13th, 2011 03:34 pm (UTC)
*hugs* You're made of awesome, Stoney.

I wish none of us had to state that, but yeah, it seems like it's worth saying right now that friends-locked entries stay private.

Oh my god, that recipe sounds delicious! I adore cauliflower, and have gradually won Mr Nous over to having it on occasion though not as often as I would like probably (I could seriously nom roasted cauliflower as a snack all the time). I'm going to try this dish as soon as I can get my car back on the road with this crazy snow! Oh! I bet it would be fantastic as a side-dish for fish. *ponders*
Jan. 13th, 2011 03:59 pm (UTC)
I know you are, but what am I? :)

I think we all have to go through this every, what, two years? ATTN PEOPLE: if you're new to the internet game, there's your head's up to how it works. Good lord.

MMMMMMMMM IT IS SO GOOD, J. My kids wolfed it down, what does that tell you? I mean, true, my kids love parsnips and other healthy foods, but you get my point! Oh, you know what else is delish with roasted cauliflower is browned butter on that! Mmmm, butter. (The nice thing is that it only takes one or two pats for a whole head, so that's healthy, right?)
Jan. 13th, 2011 04:01 pm (UTC)
Yeah, every two years at least! Or maybe once per oil change to your car, or with the first spring pedicure of the year, or something.

Hey, so with browning, does that bring out more flavor of the butter, or what's the reasoning behind that? I think the only time I browned butter in the past was waaayyyy in the past when I browned it to make some kind of chicken dish, and I just can't remember what it does (probably something nummy, though!).
Jan. 13th, 2011 04:03 pm (UTC)

Oh, it really, really does. It makes the butter stand out, with some nuttiness to it. It just enhances things all around. (I brown my butter for my pecan pie, for example. That makes the filling more caramel-y, to boot!)
Jan. 13th, 2011 04:04 pm (UTC)
How cool! It sounds like a great little trick. And very neat that you do that with your pecan pie -- the butter you put on top at the end, I'm guessing? I will try that next time!
Jan. 13th, 2011 04:09 pm (UTC)
No, for the pecan pie, it's the butter you add with the sugars and eggs, the filling. (It's one of my little tricks.) The browning adds another layer of flavor and helps the filling firm up more.


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
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