Please note:
Aug. 29th, 2010 09:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
saffiterWhen using a handheld blender thingy on a stick and blending hot cauliflour, onion and garlic soup, hold the frackin' thing in the soup!!!! Don't let it lift up. Burns hurt.
I have burn marks up both my arms right now. Nothing too painful, now, but at the time.... owie
Was good soup though. I even made an entre! I'd baked a pie the other night (Chicken, mushroom, bacon, onion) and had a large lump of pastry left over... yes, I'm one of these strange people that makes their pastry completely from scratch. I end up covered in flour but, mmmm... .buttery goodness!
Anyway, we've got a lot of bacon in the fridge, so I flattened out the leftover shortcrust pastry, threw on a lot of diced bacon and cheese, and then baked it in the oven at 180C until it smelt good and the pastry was golden brownish.
I've been told in no uncertain terms that I must make it again. I think next time I make I'll throw a load of crushed garlic in with it as well (I likes my garlic). I'll also make individual balls 'cause it's fairer than what was done with it tonight (I ended up with one of the smaller bits and others got some of the bigger pieces).
Anyway. Exam tomorrow, so must get back to studying.
I have burn marks up both my arms right now. Nothing too painful, now, but at the time.... owie
Was good soup though. I even made an entre! I'd baked a pie the other night (Chicken, mushroom, bacon, onion) and had a large lump of pastry left over... yes, I'm one of these strange people that makes their pastry completely from scratch. I end up covered in flour but, mmmm... .buttery goodness!
Anyway, we've got a lot of bacon in the fridge, so I flattened out the leftover shortcrust pastry, threw on a lot of diced bacon and cheese, and then baked it in the oven at 180C until it smelt good and the pastry was golden brownish.
I've been told in no uncertain terms that I must make it again. I think next time I make I'll throw a load of crushed garlic in with it as well (I likes my garlic). I'll also make individual balls 'cause it's fairer than what was done with it tonight (I ended up with one of the smaller bits and others got some of the bigger pieces).
Anyway. Exam tomorrow, so must get back to studying.
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no subject
Date: 2010-08-29 02:37 pm (UTC)That and onions ^____^
Sure, I'll cook for you ^___^. I like cooking.