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Text 30168, 73 rader
Skriven 2015-08-24 23:54:00 av MICHAEL LOO (1:123/140)
Ärende: picnic 119
==================
Baking day

Stephen started us off nicely with crepes made with almond
milk, eggs, oat flour, and almond meal, onto which we spread
various substances, some of which we'd tried before:

Seyidoglu dried fig jam - reasonably sweet, good flavor, bits
of reconstituted dried fig and a large number of very hard
fig seeds adding textural interest;

Tamek rose petal jam - bizarrely sweet and bizarrely floral,
this didn't appeal so much to most of us, plus rose petals
the texture of used Kleenex put some off;

Highland Sugarworld cooking maple syrup - very dark, though
not too thick, intensely flavored;

Dutch Gold buckwheat honey - also very dark and intense, with
a pleasant sweet-sour aspect;

Sillman blueberry rhubarb jam, a pretty standard blueberry
spread, the rhubarb adding just a little tart note behind
the sweetness;

and the Hannaford fake Nutella of which we've spoken.

The crepes were thicker and less supple than I am accustomed
to - they were gluten-free and had a smaller proportion of
egg than I usually do, but they worked very well with the
rich flavors of all the toppings.

The ladies went over to Linda's next door for baking day;
Stephen joined them later to make his pita-like baslama bread.
I did chores for a while and then went over for a quick visit;
returned to make lunch, which was chicken livers two ways
(one with apple juice, for the Hafflys, the other with Chinese
rice wine (substituting for sherry), for Nancy; everyone else
could have either. These topped leftover rice or, for those
who enjoy such things, buttered Quaker quick grits - quite
palatable, not surprising considering how much butter I added
(a lot).

-
Dinner was leftover chicken sauce piquante with an alternate
main course of Shanghai bok choy, king oyster mushrooms, and
pressed tofu for Linda, who is trying to eat more vegetarianly.
More leftover rice. I was a little disappointed with the tofu,
whose packaging claimed five-spice flavor, of which I didn't
detect much if any, so I ended up soaking it in soy sauce,
which made it saltier than I'd have liked but tastier as well.

Stephen made dessert using this nifty machine that crunches up
frozen fruit (today mango, nectarine, and banana) and extrudes
it into a soft-serve-like sorbet.

After which I passed out Garden brand durian-flavored wafers,
which some found objectionable to smell but not to taste and
others found objectionable to taste but not to smell. I was
the only one who liked them at all. Despite all the durianness
being artifical, to me the [s]stench[/s] aroma was reminiscent
of the real thing, and for half the night I was belching quite
authentic durian burps.

To kill the memory, the Hafflys brought out a stick of Thousand
Islands River Rat 8-year-old Cheddar, which was suitably sharp,
tasty, beginning to get crystals, but did not adequately mask
the durian aftertaste. I countered with Fairground Braunschweiger
(a house brand of Save a Lot), which was bitterer than what most
of us are accustomed to, probably because it didn't have either
dry milk (boo) or corn syrup (double boo) in it. I rather liked
the stuff.
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