Saturday, August 31, 2013

August wrap-up

How can it be August 31 already? Tomorrow is the first day of spring in Australia! Not that winter has been much of a hardship; we've had quite a few grey days, and more rain than I remember in the previous two winters I've spent here, but also plenty of bright, sunny weather for Miss B to put some miles on her new birthday scooter. Some other items of note from August:

Here's a preview of a recipe that is under construction: sliced chorizo glazed with a mixture of red wine, wholegrain mustard, and maple syrup, baked in the oven, and served as an appetizer. I'm still fiddling with the measurements, proportions, and cooking times, but the first couple of trial batches were a hit. Then the chorizo I was using disappeared from Costco, and I've only just found a replacement. So more on that shortly, I hope.

Or I could just start making my own, I suppose, since I signed up to take a sausage-making class earlier this month at a local butcher shop - or, as the butcher called it, "Salami Academy." I learned all kinds of interesting facts and tips, had a chance to use the professional sausage-stuffing machine pictured here, and am now seriously tempted to plunge into the world of charcuterie - two years after everyone else, just as I predicted during my Year of Canning in 2011.

The second half of August has been another round of solo parenting, which means more cooking experiments that hopefully also double as treats for Miss B (and me!). This experiment is crumpets, which went down a storm. I used this recipe, and although they were delicious, they didn't turn out quite as I expected. I'm going to have a go at Delia's recipe next, so more on that later.

More fun with cross-cultural food terminology: the substance pictured here is known as fairy floss in Australia, candy floss in the UK, and cotton candy in the US. I'd love to know if it has yet another name in, say, Canada or New Zealand. (Full disclosure: I loathe it no matter what it's called and always have, but Miss B devours it at every opportunity.)

Did I mention that tomorrow is the first day of spring?


beck said... Best Blogger Tips

the crumpets look great - I made Naan bread with the kids this week which was very nice, though not as scorched as the real stuff!

Which butcher offers the sausage course? I've been thinking about doing either a sausage or maybe cheese making course for a while...

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