kindkit: A late-Victorian futuristic zeppelin. (Airship)
This list includes all of my posted fanfiction, apart from unfinished things and a few short pieces that I never even gave titles to. Most of these links go to An Archive of Our Own; a few go to DreamWidth posts and a few to LiveJournal.

Within each category, stories are listed in reverse chronological order with the most recent at the top. I've included only the title and main characters here; see the header of each story for rating, any warnings, etc. Generally speaking, the first character listed is the POV character.

Please let me know if there are any problems with the links.

2013 Addendum: This post is no longer being updated. All of my newer stories and most of my old ones can be found at An Archive of Our Own, which has handy search features. They're also still being posted here on DW and you can find them using my tags.



Blake's 7 )

Buffy the Vampire Slayer )

Colditz )

Discworld )

Doctor Who )

due South )

Harry Potter )

Simon Pegg and/or Nick Frost fandoms )

Tintin )

Top Gear RPF )

Torchwood )

X-Men Universe )

Other Fandoms )
kindkit: A late-Victorian futuristic zeppelin. (Airship)
As the "reblogging" culture of Tumblr becomes more pervasive, I thought I'd better make it clear what I'm okay with you doing with my public posts. Everything listed here is in addition to commenting on my journal, which is always welcome.

All of these permissions extend only to noncommercial use of my content. You may not use any of my content for commercial purposes.


My Fanfiction

YOU MAY: Write remixes, sequels, prequels, responses, or whatever. Make art or illustrations. Review, recommend, discuss, and link to fics. Translate a story or record a podcast of it so long as you let me know and give me appropriate credit as the author. Print or save copies (please make sure my name is attached as author).

YOU MAY NOT: Add my story to any archive without my permission. Repost any story in its entirely on your own journal, blog, or Tumblr even if you credit me.


My Nonfiction Public Posts

YOU MAY: Link, discuss, write response or follow-up posts on your own journal, blog, or Tumblr. Quote portions of my post(s) as needed.

YOU MAY NOT: Repost any post in its entirety on your own journal, blog, or Tumblr even if you credit me.



If you have any questions, just drop me a line here or PM me.
kindkit: Medieval image of a mapmaker constructing a globe (Fandomless: Mapmaker)
Dear German language,

Why is your possessive pronouns for "hers" the same word as your ordinary pronoun for the plural "you"? Do you really believe that's a good idea?

And don't you think you're just a little overcomplicated? Three noun genders? Four declensions? Other languages get by perfectly well without all that. I mean, look at your cousin, English. It doesn't have any declensions. It doesn't even have grammatical gender! But look how successful it is.

Look at your life, Deutsch. Look at your choices.
kindkit: Two cups of green tea. (Fandomless: Green tea)
By 10 am I had pastry made and chilling in the fridge for the potato, cheese, onion and greens pie I'm making, and my bread almost ready to go in the oven. I feel all diligent and accomplished.

I got a really good rise in the bread, and nice oven spring, good color, etc. Here it is just out of the oven: Picture )

For once I think I got it to the right internal temperature so it won't be underbaked in the middle--it's a huge loaf, so that can be tricky--and it did that crust-crackling thing when taken out of the oven, which is also a good sign.

/bread bragging

Well, maybe not, because if it turns out right I may post another picture once it's cut.

Yes, I am enjoying all the things I can do with my new phone.
kindkit: Two cups of green tea. (Fandomless: Green tea)
The sort-of pavlova. Taken on my phone, in bad light, so please be forgiving!

picture here )

That's a meringue/pavlova shell topped with a mixture of lemon curd and whipped cream, topped with raspberries, topped with more whipped cream. I whipped the smallest quantity of cream that seemed feasible, and I still feel like I've eaten a week's worth. (There are worse fates.)


ETA: AAAAARGH, huge image, trying to fix that now.

ETA2: Okay, I've made it much smaller, though also blurrier.
kindkit: Two cups of green tea. (Fandomless: Green tea)
Today has been my day to try new recipes and screw them up. *sigh*

I wanted to finally make some mini-pavlovas; the last time I meant to, I didn't get around to it right away and then left the egg whites in the fridge for a couple of days and was not sure of their safety. So today I whipped up the egg white mixture, spooned it out into circles, put them in the oven . . . and then discovered that I had forgotten to add the necessary cornstarch (cornflour) that makes them marshmallowy pavlovas instead of crunchy meringues. Also, the sugar didn't dissolve properly, so they'll be grainy. They'll probably still be usable--if I can't make pavlova, I'll make Eton Mess--and next time I'll know what to do to get it right, but it's still frustrating.

Incidentally, I used the toasted sugar that I made a while back in the meringues, and even in the uncooked mix the caramel flavor was absolutely lovely. I just have to whirr the sugar around in the food processor next time, to make it finer.

With the leftover egg yolks, I decided to make some creme patissiere. It turns out that a crucial thing about creme patissiere, which my recipe didn't tell me, is that you boil it. Not for long, but it has to boil or it won't thicken enough. I of course didn't boil mine, because what idiot boils an egg custard? So now I have a perfectly nice pouring custard that is not creme patissiere.

I had been planning to make a version of Paul Hollywood's Potato, Onion, and Cheese pie today, adding some dandelion greens to the original recipe and substituting feta cheese for some of the cheddar. But since this seems to be the day of baking fail, I will wait for tomorrow, when I'll also bake the bread I started today.

In other recent cooking, I sauteed the rapini from last week with some garlic, then added it to pasta along with goats' milk ricotta (it was on sale, and I thought "oh, why not?") and just a little cream to bind it all together, since the ricotta's texture was more curdy than creamy. It was quite nice.

The black radishes that I bought on an experimental whim were, to my taste, not very good. The flavor isn't much different from ordinary radishes, perhaps a bit spicier, but they are dense and chewy rather than crunchy. I found them unpleasant to eat and ended up guiltily throwing a couple of them away. Supposedly you can cook and mash them but when I've cooked daikon I haven't loved it, so I didn't bother.

This isn't quite cooking, but the other day I, a former confirmed salad hater and then more of a lettuce-hater, voluntarily made and ate a salad of just lettuce. I had bought a nice little variety pack of interesting lettuces, and I had also bought some walnut oil; these two things seemed meant for each other and I thought any other guests at the party would be too many. So, lettuce, walnut oil, and lemon. It was pretty good. I wouldn't want one every day (well, maybe a little one as a side dish, but since salads involve some time consuming washing and spinning dry of lettuce, when I make one I tend to make a big one), but pretty good.
kindkit: Haddock and Tintin kissing; Haddock is in leather gear (Tintin: gay icon)
Remember how Matthew Vaughn said that Merlin would come out as gay in the second Kingsman movie?

Yeah, that's not happening. ('Ware spoilers, including a possible big one.)

There goes the only reason to see the movie.
kindkit: Second Doctor looking throughtful. (Doctor Who: Second Doctor thoughtful)
In May there will be a vote in my city on a proposed tax on soda and sugary drinks; the tax amount will be $.02 per fluid ounce, raising the price of a 12 oz can by 24 cents and a 2-liter bottle by about $1.28. The money raised is supposed to go to improve access to pre-kindergarten education.

I'm not often on the fence, politically, but I am about this.


Pro: Pre-K education is a good thing and poor children should receive it.

Con: All sales taxes are regressive, because poor people spend more of their income on goods than rich people do. Therefore it will hit poor people harder. It might have an extra dose of regressiveness, too, because I suspect (although I have no numbers) that poor and working class people are more likely to drink soda than middle-class people, and so the people most in favor of the tax (i.e. middle class people) are likely to pay a lot less of it.

Pro: Soda and other sugared drinks are not a necessity. If people drink fewer sugared drink because of the tax, that could even be a good thing.

Con: The "pro" point above has a strong element of food policing, which I hate. And it's a highly class-inflected food policing, too; nobody has proposed a special tax on expensive triple-cream cheeses or foie gras. This tax is, in part, about making poor people behave in the way middle class people think they should.

Pro: The main force behind opposition to the tax is the beverage industry, which is trying to create panic over (probably spurious) job losses and so on. This makes me want to vote for the tax just to hurt the corporations.

Con: On the other hand, I want to vote against it to spite the sanctimonious hippies, food police, and obesity panic-mongerers. I recognize that this isn't the moral equivalent of voting against corporate interests, but I feel it nevertheless.


Unanswered questions: How much money will the tax actually raise (the city projects $7 million per year)? How much will that amount of money actually improve pre-K access? Why has nobody proposed, say, a property tax increase on houses worth over $300,000 as an alternative that would shift the financial burden to the well off?


Anybody have thoughts?

N.B.: Given the nature of the post, I will accept reasoned comments about potential health impacts. My definition of "reasoned" includes, "You have given some thought to why it's problematic to try to dictate what other people eat." I will delete the hell out of concern trolling, fat-shaming, etc.
kindkit: A late-Victorian futuristic zeppelin. (Airship)
Something I've cooked recently: I've been eating a lot of meals that are basically bread + cheese + salad. One salad I've made recently is cooked fresh fava beans, lightly cooked asparagus, and thinly sliced radishes, dressed with olive oil, lemon juice, and some grated lemon zest. I got the idea of combining favas and radishes from one of Yotam Ottolenghi's recipes; the asparagus was my own addition and tasted very good. The salad is best slightly warm or at room temperature

Today, however, I roasted a chicken, having bought a nice air-chilled chicken on sale yesterday. All very simple--I rubbed the chicken with some olive oil and salt, stuck it in a pan on top of fingerling potatoes and some wedges of fennel, and roasted it, back side up for the first half hour and then the normal way for the rest of the time. I've actually never eaten fennel before, and I wasn't sure I'd like it but I did.

The reason for the unusual presence of fennel in my kitchen is that I had a coupon from Whole Foods for 50% off fresh produce. So I went there yesterday and shopped my little heart out. I had intended to buy some lovely expensive mushrooms, but I wasn't impressed with what I found, so instead I bought a bulb of fennel, some rapini, a bag of fingerling potatoes, some golden beets, a butter lettuce, some black radishes (another thing I've never eaten before), a big container of mixed cherry tomatoes, and a truly ridiculous quantity of muscat grapes, which I am eating like a mad grape-eating fiend. They're the closest to scuppernongs (which I have eaten twice, years ago when I lived in Washington DC, and have longed for ever since) that I've found, and I am trying not to think about the carbon footprint caused by them having been flown in from Chile.


Something I have concrete plans to cook soon: Tomorrow or Sunday I'm going to make a sort of fancy pot pie with the leftover chicken, dried porcinis, and cream, topped with a super-flaky pastry crust made from the scraps I have left over from the asparagus and smoked salmon pie I made a few weeks ago.

I'm going to make yet another fava bean salad (I have a bag of frozen favas--the fresh ones are too troublesome and expensive for me, and I don't think they taste that much better), this time with the black radishes and the fronds from the fennel. I need to do something with the beets as well, but I haven't decided what yet. I'll probably have the rapini with pasta; if I'm feeling energetic and practical I'll cook the rapini with some garlic and then stick it in the freezer for a day when I'm definitely not feeling energetic.

Tomorrow I also plan to make scones, because I have strawberry jam languishing in the fridge and lemon curd in the freezer.


Something I'm vaguely thinking about making someday: Mostly I just crave vegetables and berries. And pickles and preserves, because I've been looking through my cookbooks on this topic and wanting to make half the recipes. Preserved lemons, anyone? Pickled cherries? Homemade kimchi? Rhubarb and apricot jam infused with Earl Grey tea? Of course it's too early in the year for most of this, but I'm keeping my eye out for rhubarb.



Addendum: in news from the sugar front, discussion of dietary choices )
kindkit: Picture of the TARDIS, captioned "This funny little box that carries me away . . ." (Doctor Who--TARDIS)
Things I've been watching:

That Mitchell and Webb Look. I've been binge-watching this for a couple of days now. I'm enjoying it a lot even though I find it (usually) more wry than laugh-out-loud funny. Sometimes it's actively unfunny, as in the sketch where a man goes into a little shop ostensibly to buy food, ends up buying two cans of cheap strong beer instead, and it's clear that this is a routine he goes through every day as he desperately, hopelessly tries to cover up his alcoholism. I was astonished to hear the audience laughing at it (or was it a laugh track?). Apparently the last sketch from the very last episode was the (in)famous old Sherlock Holmes, which makes everyone cry; somehow I'm not surprised that Mitchell and Webb chose to end the show that way.

Parts Unknown, Anthony Bourdain's most recent show, which is less about extreme food adventures than Bourdain's previous work and focuses to a surprising extent on history, culture, and politics. I was loving it, and then we got to the episode about New Mexico, where I live. I found it oversimplified, almost stereotypical, and much too filtered through Bourdain's romantic obsession with cowboys and the west (and guns--there was a long segment of Bourdain with gun enthusiasts that I skipped most of because it made me so furious). So now I wonder if the whole show is like that and I just didn't notice because of my own ignorance; other episodes, especially those set in troubled parts of the world, did seem a lot more serious and balanced to me, though.

Weeks ago I started watching Captain America: Civil War on Netflix and got so bored about half an hour in that I still haven't finished it. I guess I'll watch the rest eventually, but the whole premise is so contrived that it's hard to care. But part of the problem could be me: I often have a hard time settling in to movies, even though I can watch episode after episode of a TV series.


Things I've been reading:

Right now I'm about halfway through Matter, one of Iain M. Banks's Culture novels. I'm enjoying it all right, but I don't understand why so many people say these books are the best thing ever. The ones I've read have all been a bit same-y, and so the worldbuilding that was initially so impressive ceases to impress. I do give Banks some points for naming a ship Eight Rounds Rapid, though.

Before that I read Dan Chaon's new mystery/thriller Ill Will, which, again, I liked well enough, but which also seemed like another example of that phenomenon where a "literary" novelist writes a genre book and is wildly overpraised for things that are, in fact, pretty typical of the genre. Chaon did throw in a few self-consciously literary touches, but I don't think they were necessary or even beneficial to the story. And plotwise, I still can't decide potential plot spoilers )

A while back I read Kai Ashante Wilson's Sorcerer of the Wildeeps but forgot to post about it. It's a little bit slight and short, story-wise (it's a novella, really, not a full novel) but it's fantastically well-written; I especially admire how Wilson melds African American Vernacular English and a high fantasy setting in a way that is first surprising and then just absolutely, seamlessly right. The worldbuilding is tantalizing, too, and I hope Wilson writes more in this universe. And did I mention that the main characters are queer men?


Other stuff: I have a 24-day streak on Duolingo in both German, which I'm just beginning, and French, which I studied for years and then neglected for years. Has anyone else noticed that some of the Duolingo example sentences are rather . . . dystopian? I keep getting ones like "Don't believe that soldier!" and "It's better to avoid that zone." Or, today, "A little robot came and saved them," which was nice.


A request: Now that I've joined the 21st century and have Netflix streaming and Spotify, I'd love recs for movies, TV shows, and especially music.
kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: Yesterday I finally cooked the soup with rice and chicken livers that I wanted to cook weeks ago. Being me, I didn't follow Marcella Hazan's recipe but adapted it for my own purposes. What I did )

When I went shopping on Thursday I impulse-bought some dandelion greens, which I've never eaten before. Today I blanched some for about a minute in boiling water to reduce the bitterness, drained them, then cooked them in olive oil and garlic and ate them with some of the fava bean and potato puree that I cooked a while ago and have been keeping in the freezer. I put the greens in the bottom of a shallow pasta bowl and poured the puree over them. That was my breakfast* this morning, actually, and it was yummy.

*"Breakfast foods" are not usually my preferred breakfast foods. I like bacon and eggs, and I like pancakes and that sort of thing, but not all the time. So when I have leisure for a cooked breakfast it's often some kind of food more associated with lunch or dinner. Yesterday for breakfast I had tacos, though I suppose they were "breakfast tacos" (are breakfast tacos and burritos a thing outside of the southwestern US?) since the filling was scrambled eggs.


Something I have concrete plans to cook in the near future: I still have a lot of dandelion greens left, so later today I plan to make a salad of dandelion greens and spinach with a hot bacon dressing. There will probably still be some dandelion greens left after that, but I have no plans yet for the remainder.

I'm going to cook a lot of bacon at once and use the remainder for a potato salad with blue cheese and bacon that is one of my favorite foods ever.

I'm also, probably tomorrow, going to cook the stir-fried ground pork and greens with fermented bean curd that I mentioned in my last food post. I suppose I could add the dandelion greens to that, although I do have a big bunch of Chinese mustard greens I bought specifically for the purpose.

Yes, I am on a bit of a greens kick.


Something I'm vaguely thinking about cooking eventually: Dunno. I should look through my cookbooks. The weather here has been changeable, which makes it hard to know what I'll want to eat in the future. Not much more than a week ago we had high temperatures close to 80 F (26.6 C); in the past week it's been much colder and has snowed overnight several times. Anyway, I have so much food in the pantry that I should probably try to minimize shopping for the next couple of weeks and use some of what I already have.

I've been wanting to bake a cake but I still have uneaten treats from the last time I baked. Mmm, I think I'll have a slice of cranberry/dried cherry cake.
kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: Today I made an asparagus and smoked salmon tart. I couldn't find a recipe that was exactly what I wanted, so I improvised. Here's what I did )

I bought some raclette cheese on sale recently, so I've had raclette, or at least raclette adopted for a single person without a fireplace, twice. The first time I went fairly traditional, boiling some new potatoes, then topping them with shredded raclette and broiling until the cheese was all melted and oozy. The second time, I sort of made my own version of chile cheese fries--I cut some baking potatoes into wedges, coated them with oil, salt, and smoked paprika and roasted them until crisp outside and soft inside, and then covered a big mound of them with raclette and broiled.


Something I have concrete plans to cook in the near future: No concrete plans. I need to keep using an opened jar of fermented bean curd I have in the fridge, so I may make this recipe for bean curd with Chinese cabbage and ground pork, or something similar. The weather has been ridiculously warm here for March, so I mostly feel interested in salads and pastas and such.


Something I vaguely plan to cook someday: Oh, everything, as usual. I've been craving seafood, which is a problem because while I love eating it, I really don't love cooking it. Shrimp would be helpful for this, since you can get them conveniently frozen and pre-peeled, but since I've heard about shrimp farms ruining the environment and literally using slave labor, I haven't wanted to buy shrimp. Anybody know of US brands that are okay to buy?
kindkit: Medieval image of a mapmaker constructing a globe (Fandomless: Mapmaker)
1. Have you ever been to Ireland?

Twice. I have been to Dublin, Cork, Galway, Limerick, Ennis, Lisdoonvarna ("Oh, Lisdoonvarna," as Christy Moore sings; the town had three very musical pubs and one hostel with a peat fire and no electricity), Doolin, the cliffs of Moher (walked there from Doolin, including a bit where the path was uncomfortably close to the edge of the cliff), Inis Mor, Spiddal, Gleann Cholm Cille, Cushendall, Belfast (where I lost track of the number of people who said to me, "We're not like what you see on television"--this was over twenty years ago and the ceasefire was new and shaky-- and also where I went to a Christy Moore concert), and Derry.


2. According to Facts about Ireland, 73% of Americans are unable to locate Ireland on a map bereft of country names. Whether you are American or not, can you find it on a map?

Yes.


3. Are you or do you know a natural redhead?

*sigh* Fetishizing red hair is creepy. I did date a redhead once, but not because of his hair color.


4. Will you be celebrating St Patrick's Day?

I have a bottle of Smithwick's in the fridge and will probably drink it tonight at some point. I don't care for St. Patrick's Day; back when I was most involved with Irish/Irish-American cultural stuff, we all took it deeply seriously and disliked the green beer and shamrocks and goddamn leprechauns and all that begorrah shite. (Heh, all this reminiscing has made me apt, like Laurie Odell, to become Irish.) My Irish-language teacher, a drinking man who loved a party, used to get a stern look about him as March 17th rolled around and would say, "St. Patrick founded no taverns, only churches."


5. Do you even know who St. Patrick is and why we celebrate his day?

He converted Ireland to Christianity, thereby doing it no great favor, although Irish monks did help keep learning and art alive through some rough centuries.
kindkit: A late-Victorian futuristic zeppelin. (Airship)
I spent yesterday and this afternoon binge-watching S1 of The Good Place. It's funny and serious and generally amazing, and you should watch it! It tells the story of Eleanor, who after her sudden death finds that she's one of a tiny number of humans who have been accepted into The Good Place, where she'll spend eternity in bliss with her soulmate. And that's all I'm going to tell you, because it's best to watch the show as unspoiled as possible.
kindkit: Rupert Giles drinking a mug of tea and reading (Buffy: Giles and tea)
1) The first episode of Buffy aired twenty years ago. Buffy was my first fandom, although I didn't start watching until the summer reruns before S7, and didn't connect to the actual fandom until the summer after that. In some ways it's still the greatest fandom experience I've ever had--such excitement and interest, so many smart people writing smart things--and in some ways it was the worst. But fandom changed my life, and I wouldn't have found it without Buffy. Also, the show was, despite some failings, wonderful, and I will fight anyone who says otherwise.

I feel like I should watch an episode, but I can't decide which one. I've been contemplating a re-watch, so I guess I could start at the beginning . . .


2) I finished the Aubrey/Maturin re-read some time ago, then I re-read most of Jane Austen, and now I've moved on to some new stuff. I can recommend Lyndsay Faye's The Whole Art of Detection: Lost Mysteries of Sherlock Holmes, which is the best professional Holmes pastiche I know of. Faye stays essentially true to the canon, without any of the tedious innovations (Holmes in America! Holmes solve the Ripper murders! Holmes was Jack the Ripper!) that many other writers perpetrate.* The things she brings to the canon are good things, such as a subtle and never preachy concern for the rights of women and the poor and some reasonable attempts at resolving canonical contradictions. What she brings to pastiche is what's so often lacking: emotion. Holmes and Watson's affection for each other is central. My favorite stories are the ones set during and after the Great Hiatus, exploring Watson's grief and then, after Holmes's return, his anger and hurt. There's nothing explicitly queer here, but the stories from Holmes's POV make it abundantly clear, I think, that Holmes is in love with Watson in some fashion beyond friendship. Watson, alas, is shown as even straighter than canon makes him--he's constantly noticing women--but his love for Holmes is deep and enduring.

*She does put Watson in America in one story, set before Holmes and Watson meet. It makes nonsense of Watson's timeline and isn't a great story, but I forgive Faye because the other stories are so good.

Faye is also the author of the excellent Timothy Wilde series, set in New York in the 1840s when a professional police force was developing, and the country was moving inexorably towards civil war. The books are beautifully written in a distinct, fascinating, slangy voice, there's an amazing sense of place and history, and there are canonical queer characters in important roles.

3) Right now I'm reading the late Oliver Sacks's autobiography, On the Move, and enjoying it very much. Things I didn't know about Oliver Sacks: he was gay, he was into motorcycles and bodybuilding as a young man, and he found lasting romantic love for the first time at the age of 75. Cool stuff.


4) I've started doing Duolingo again, on my phone this time, learning German and brushing up my French. I'm trying to read some French every day, which I haven't done for years . . . also on my phone. I never thought I would be someone who would use their phone so much, but it seems I am. Some stuff is just easier that way; I don't know why. I'm staying much more aware of the news, too.

Lest you think it's all SRS BZNS, I admit to spending a lot of time playing Atomas. It's fun and complicated in just the right way for me, because the rules are simple but the nuances are endless. Plus it's completely nonverbal, and since I'm a highly word-focused person, that helps me relax, whereas Scrabble makes me tense.
kindkit: A blurred, ominious image of Hannibal Lecter under a tree. (Hannibal: Hannibal red)
I'm actually posting this on Friday for a change!

Something I've cooked recently: I finally got around to cooking the quails. It's just as well I didn't go to the expense and effort of the sweetbread stuffing, because after about four bites, my fun new issue with meat textures kicked in. So the quails ended up in the stock pot along with a few stray bones I had in the freezer--chicken, pork, rude person. I had intended to make an Italian soup with rice, peas, and chicken livers, but then chicken livers were not to be had, so I cooked some rice in the stock and finished it in an old-fashioned French way with cream and a beaten egg. It was nice enough, but the cream rather overpowered the flavor of the lovely stock.

I also made a vaguely salade ni├žoise type thing with romaine lettuce, tuna, cooked potatoes, cooked green beans, tomatoes, and cucumber with an anchovy vinaigrette. One especially nice thing about this is that it keeps, so I got two dinner portions and two sandwiches for work out of it (to make the sandwich, stuff as much salad as you can into a hollowed-out section of baguette and drizzle on a little extra vinaigrette).

And, continuing this unexpected French theme, I cooked a vaguely cassoulet type thing. I took about a pound and a half of dried white beans (soaked overnight) and put them in an earthenware baking dish along with two carrots, two ribs of celery, and one large onion all cut into big chunks, plus about eight peeled garlic cloves. To that I added about a pound and a half of country style pork ribs on the bone (large pieces of fat removed), a bay leaf, a little salt, about a tablespoon of duck fat drizzled over, and enough water to cover the beans and most of the meat. I cooked it, covered, in a very low oven (about 225 F or 107 C) for a couple of hours, then added two supposedly French-style garlic sausages, whole, and two cut-up smoked garlicky and peppery sausages and cooked it for another couple of hours, removing as many of the vegetables as I could fish out after about an hour. I'd intended to add some kale and beet greens at this point but there wasn't room. Anyway, it turned out very nice; the beans were beautifully tender and the cooking liquid had lots of flavor. The pork ribs also come out tender and falling off the bone, but still with good flavor in the meat, so people without my texture issues might want to pull the meat into pieces and return it to the dish.


Something I have concrete plans to cook in the near future: Today, I bake! Naturally, the consequence of my sugar-reduction decision (which is, I can have any sweet things I bake or cook myself, but no soda and, as much as I can manage, no storebought cakes, cookies, candy bars, etc.) is that I'm going to bake a lemon-glazed loaf cake with dried cranberries and cherries. Er, and some brownies. Not just any brownies, mind you, but Aztec Gold Brownies, which are the best brownies I've ever made or eaten and possibly the best brownies in the world. I mean, if I'm trying to eat less sugar, I'd better make sure it's quality sugar, right?


Something I'm vaguely thinking about cooking someday: Everything? So many recipes, so little time. It's been unseasonably warm here, which has got me craving spring and summer things instead of the hearty pies I'd been meaning to bake all winter. Hmm, maybe an asparagus tart?

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kindkit: A late-Victorian futuristic zeppelin. (Default)
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