Monday, January 7, 2008
up to
sniffing:
Yosh Luxury Elements collection
Scott got me the Yosh perfume sampler for Christmas and I've been trying on the scents. You can read my initial notes here at Flickr. The reviews on Makeup Alley are mixed but my impression so far is that these are made with really, really good oils. I like them a lot, though the ginger ones don't do so well on my skin, sadly.
eating:
chocolate chip cookies
Scott made these using the Toll House recipe but with one cup of nuts and half the amount of chocolate chips, which is a nice balance. We scooped out the dough onto cookie sheets and froze it, then put it into bags in the freezer and now we can bake one cookie at a time, or as needed.
reading:
Vampirates
I'm not very far along, but a great title, no?
trying:
to make Scotch Eggs
Interesting. Maybe they're best eaten with a hangover?
making me happy:
hand shaven noodles from Shanghai Garden
The barleygreen handshaven noodles are good as well. This is work-some-magic comfort food.
Yosh Luxury Elements collection
Scott got me the Yosh perfume sampler for Christmas and I've been trying on the scents. You can read my initial notes here at Flickr. The reviews on Makeup Alley are mixed but my impression so far is that these are made with really, really good oils. I like them a lot, though the ginger ones don't do so well on my skin, sadly.
eating:
chocolate chip cookies
Scott made these using the Toll House recipe but with one cup of nuts and half the amount of chocolate chips, which is a nice balance. We scooped out the dough onto cookie sheets and froze it, then put it into bags in the freezer and now we can bake one cookie at a time, or as needed.
reading:
Vampirates
I'm not very far along, but a great title, no?
trying:
to make Scotch Eggs
Interesting. Maybe they're best eaten with a hangover?
making me happy:
hand shaven noodles from Shanghai Garden
The barleygreen handshaven noodles are good as well. This is work-some-magic comfort food.
categories: up to
Scotch eggs are good anytime but I like them especially with a beer.
Comment by stephanie — January 7, 2008 @ 6:39 am
wait... only one cookie? What alternate universe do you live in that someone could make and eat only one cookie? lol
Comment by powlita — January 7, 2008 @ 9:05 am
Those cookies look good!
When I was little (before I went vegetarian) Mum used to give us Scotch eggs, she didn't make them though as you could just buy them from the deli section of the supermarket. Yours look right. I recall I used to like them, but then I think they are a fun thing for kids to eat. I always left the yolk though as I never liked eating it on its own!
Comment by Sarah — January 7, 2008 @ 9:30 am
Hey, how did you freeze the single cookie? Did ya flatten them a touch, or did you just freeze the dollops of dough? That is so darn clever!
Comment by Alisonlou — January 7, 2008 @ 9:40 am
Steph - I think we need better sausage. I was wandering around Whole Foods yesterday and decided to try again using one of their many (many) types of sausage.
Powlits - Around here it's more like the "as needed".
Alisonlou - We just scooped them out as if we were going to bake them and put them in the freezer instead of the oven. I think they could do with a little flattening pre-freeze, or a slightly cooler oven when baking (350 instead of 375) post-freeze.
Comment by megan — January 7, 2008 @ 9:48 am
Oooooohhhhh those noodles! I have only been there one time and we had those. I haven't been able to forget them since...
Comment by missval — January 7, 2008 @ 10:57 am
Scotch eggs are best with some branston pickle and your favourite beer.
Comment by Ms. Pants — January 7, 2008 @ 11:34 am
Thanks Megan! My niece and I are making cookies together for the first time on Saturday and it would be swell to leave some dough with her and her parents for future baking. I have been reading your blog forever, it's so cool to "talk" to you!
Comment by Alisonlou — January 7, 2008 @ 11:38 am
Scotch eggs are AWESOME.
I baked mine in the oven so I don't get splattered with grease! My mom learned to make them when she lived in England and has always fried hers.
Check out this recipe:
http://southernfood.about.com/od/eggrecipes/r/bl10414a.htm
Comment by Paula — January 7, 2008 @ 12:18 pm
mmmm I
Comment by Sil — January 7, 2008 @ 1:22 pm
I think my comment got cut off. Odd. Just wanted to say that handshaven noodles are delicious! The other place to get them in Seattle is at Seven Star Pepper, and right across the street from there is the best Vietnamese food in town: Tamarind Tree.
Comment by Sil — January 7, 2008 @ 1:24 pm
I want to try that recipe link Paula left...yum. Now I'm craving them.
(I am a bit ashamed that I mentioned beer in my post at 6:39am.) :)
Comment by stephanie — January 7, 2008 @ 2:00 pm
Vampirates?? I'm on it!!!
Comment by EB — January 7, 2008 @ 3:04 pm
Oh gawd those scotch eggs are making me drool. I must have them.
Comment by Kelly — January 7, 2008 @ 3:23 pm
Scotch eggs. You need proper British sausage meat (something I have not yet tracked down in Seattle), a beautiful sunny day, a wicker hamper and a tablecloth spread over a green lawn with lashings of cold ginger beer or lemonade to drink. Preferably while watching cricket.
Comment by paola — January 8, 2008 @ 3:28 pm
i LOVE scotch eggs. so lovely & savory. my family is in no way british, but we used to have them as an easter tradition. mmm!
Comment by hope — January 11, 2008 @ 2:05 pm
I've never been to Shanghai Garden, but thanks for the tip. I *love* the shaved noodles at Jack's in the U-district. The scallion bread is great too.
Comment by Sarah — January 13, 2008 @ 5:21 pm