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shabbos update... mostly for me. - Karen's Musings
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estherchaya
estherchaya
shabbos update... mostly for me.
First batch of challah is in the oven. At least one more batch before I'm done (it's all braided, but I'm not sure how much I can fit in the oven at once). I haven't even started the brownies. I can't not do them tonight. I will die if I have to do them tomorrow. I also need to remember to stop and pick up fresh fruit because we do have someone coming who can't eat wheat. That or meringues. Or both. Oh crud. I don't have salad stuff either.

Ugh.

Okay, shopping list:
-Fruit (grapes, strawberries, um, that's enough)
-meringues
-salad stuff
-yarzheit candles (for yom tov)
-probably other stuff

P.S. It wouldn't be real shabbos prep if I didn't manage to burn myself, would it. Argh. It doesn't hurt. I'm just annoyed.

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Current Mood: awake awake

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Comments
either_or From: either_or Date: September 30th, 2005 04:27 am (UTC) (Link)
can i come over?
estherchaya From: estherchaya Date: September 30th, 2005 04:41 am (UTC) (Link)
Any time.
magid From: magid Date: September 30th, 2005 12:07 pm (UTC) (Link)
Not for this week, but for future reference, a pavlova is a dessert that would work for everyone coming to your meal. (That's just one permutation; there are lots of them out there. And the friend who makes it here sometimes doesn't use whipped cream (or pareve substitute) at all, just adds lots of fruit. Yum.)
estherchaya From: estherchaya Date: September 30th, 2005 12:35 pm (UTC) (Link)
that's perfect! I'll make it for Rosh Hashana. Um, if I find the time...

Hey, I just learned that you can make your own super-fine sugar by grinding regular granulated sugar in the food processor. Who knew!? (I'm sure many people knew, but I didn't think of it.

Thanks for the link. :)
magid From: magid Date: September 30th, 2005 02:31 pm (UTC) (Link)
I never thought about making super-fine sugar myself. I wonder if that could be used as powdered sugar replacer on Pesach?

Glad to help spread the pavlova goodness :-). Really, it's just one huge meringue with fruit, but so pretty.
estherchaya From: estherchaya Date: September 30th, 2005 02:36 pm (UTC) (Link)
Confectioner's (powdered) sugar is crushed mechanically and starch is added to prevent clumping. So, sure, you can make some superfine sugar, but it's still not going to be quite the same.
magid From: magid Date: September 30th, 2005 02:55 pm (UTC) (Link)
I knew about the starch, but if it were for immediate use, maybe the starch isn't so needed? Or a bit of potato starch would work, maybe? (Not that I have a Pesach food processor, anyway, so I'm not sure why I'm thinking about this.)
estherchaya From: estherchaya Date: September 30th, 2005 02:58 pm (UTC) (Link)
well, though the starch is there to prevent clumping, it does, of course, alter the texture. So what you think of as confectioner's sugar wouldn't feel the same in your mouth without the starch. So it would be suitable, I'm sure, but might not act quite the way you expect it to without the starch. Though, you're right, the potato starch could work. Every year I buy potato starch, though, and never use it. Somehow, though, I can't stop buying it every year. I feel like I need it, though for the life of me I can't figure out why.
magid From: magid Date: September 30th, 2005 03:23 pm (UTC) (Link)
*laugh*

I bought potato starch one year, because, well, it was there, and everyone else seemed to be buying it. I never opened it, never figured out what people did with it. I still don't know why I bought it. And it's probably on the back of some shelf somewhere, too.
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