musesfool: tasty cosmopolitans (we'll laugh and we'll toast to nothing)
i did it all for the robins ([personal profile] musesfool) wrote2025-07-17 08:45 pm

after the money's gone

I made this fancy lemonade with what I learned from [personal profile] minoanmiss's tags is called oleo saccharum, which is sugar syrup made with the oils in the citrus peels. I had 8 lemons, and some leftover frozen strawberries and blueberries, so I let the berries defrost in the fridge overnight and then this morning I did all the juicing and the dicing and then let it sit for several hours (5, I think?) before straining the syrup and adding the juice etc. It's very good, though I need to try it with lemons only, I think, and maybe less sugar. Because I do like my lemonade on the tarter side.

Anyway! I dug out my potato masher and my citrus reamer with carafe for this, so it was nice to be able to use them. I do kind of wish I had a food mill but I've never been able to justify the expense to myself - I used a large fine mesh strainer and it worked fine.

In other news, I watched the most recent season of GBBO and I LOVED EVERYONE IN THE TENT, but especially Dylan! Nelly! Gill! and Georgie! spoilers, I guess ) And Allison is so great. I hope she sticks with the show for a long time.

*
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Case ([personal profile] case) wrote in [community profile] fandomsecrets2025-07-17 07:30 pm

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101 Cookbooks ([syndicated profile] 101cookbooks_feed) wrote2025-07-08 04:42 pm

Niçoise Salad 

Posted by Heidi Swanson

Let’s talk about Niçoise Salad. It’s an arrangement traditionally made with ingredients local to the Provencal city of Nice. Purists often argue that a proper salad Niçoise has a long list of hard nos. No lettuces, no boiled potatoes, green beans are out, avocados (lol), no vinaigrette, and on and on. The list is extensive and if you want a deeper dive into the history, read this. What is allowed? Olive oil-packed anchovies and raw tomatoes, and salt. Many versions have evolved from this including the one I make most.
Nicoise salad on a large serving platter

Nicoise Salad: The Inspiration

In recent years Niçoise salad has become a frequent “go-to” when we have friends or family over. This is because arranged on a platter it is a gorgeous, abundant, queen of a salad. More important, in this modern age, it can accommodate nearly everyone’s dietary preferences. This is no small feat here in Los Angeles and a huge win-win in my book. This version works for vegans and vegetarians, people avoiding dairy, as well as anyone gluten-free. We’re vegetarian, but not every one is. If you want to shift things toward a more traditional Niçoise salad, you can retain the fish component. We all have a friend who is passionate about tinned fish – have them bring a favorite to serve on the side.
ingredients for a Nicoise arranged on a counter including hard-boiled eggs, green beans, potatoes, olives, lettuces

Niçoise Salad Ingredients

  • Beans or lentils: For a vegetarian version (as pictured) replace the traditional fish component – tuna or anchovies – with beans or lentils. You see freshly shelled cranberry beans in the photos here (boiled until tender), but French lentils are another great option. Chickpeas or cannelloni beans also work well.
  • Potatoes: Small, waxy potatoes are ideal here.
  • Lettuces: Some camps embrace lettuces as a component here, others, not so much. I love to include pockets of perfect little gem lettuces. They’re great for scooping and wrapping other ingredients and lend a fresh bolt of green to the whole scene.
  • Tomatoes: Ripe, seasonal, fresh tomatoes are the goal here. If you include cherry tomatoes, halve them. Larger tomatoes? Slice into quarters.
  • Hard boiled eggs: Eggs bring the protein to this salad along with any beans or lentils you might include. I include my favorite way to hard boil eggs, no grey yolks, bright yellow yolks in the recipe below.
  • String Beans: Tender, green beans (or yellow beans) are a key component. Getting their texture right is the challenge. Build for a flash, until they relax a shade and brighten a bit. Then shock them in cold water.
  • Olives: Niçoise olives are the traditional choice, of course, but if you have other olive varietals on hand, do let that deter you from making Niçoise salad, or Niçoise-ish Salad.
  • Artichokes: If I know I’m going to make a Niçoise salad, I’ll cook a bit skillet of artichoke hearts the night prior. Eat some with dinner, and save some in the refrigerator for the Niçoise the next day. Here’s how to cook artichokes along with some tips because I love them so much. 
  • Vinaigrette: A strong vinaigrette is my preference here, and I include mine in the recipe below. Be sure to make it with good tasting vinegar.
  • Lemons: If you have a grill going, grilled halves of lemon are a nice addition.

ingredients for a Nicoise arranged on a kitchen island including hard-boiled eggs, green beans, potatoes, olives, lettuces
Niçoise
Salad: How To Make Ahead

One of the things to love about Niçoise salad is that many of the components can be made ahead.

  • Vinaigrette: Make the vinaigrette up to 4 days in advance.
  • Artichokes can be cooked a day or two ahead.
  • Potatoes, green beans, and hard-boiled eggs can be boiled a day ahead.
  • Lettuces can be washed and dried a day or two ahead of time.
  • Beans can been cooked from dried up to 2-3 days ahead.

Nicoise salad on a large serving platter
More Salad Recipes

Continue reading Niçoise Salad  on 101 Cookbooks

The Bloggess ([syndicated profile] thebloggess_feed) wrote2025-07-16 11:03 pm

Utterly bewitched by books

Posted by thebloggess

I’m a bit late with this because everything has been a bit upside down, but things are finally starting to feel a little bit better and so I am back to tell you about my favorite new July books! For the Fantastic Strangelings Book Club we’re sending you American Mythology by Giano Cromley, a quirky,Continue reading "Utterly bewitched by books"
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Case ([personal profile] case) wrote in [community profile] fandomsecrets2025-07-16 06:36 pm

[ SECRET POST #6767 ]


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mrissa ([personal profile] mrissa) wrote2025-07-16 02:24 pm
Entry tags:

Books read, early July

 

A. S. Byatt, Still Life. Reread. I freely acknowledge that "4, 1, 2, 3" is an eccentric reread order for this series. (This is 2. Stay tuned for 3 in the next fortnight's book list.) It's also the one that, in my opinion, stands least well alone, mostly because of the ending. The ending is very cogent about the initial blurred, horrible phases of grief, but what it does not do is move through them to the next phases, to what happens after the first shock--which is an odd balancing for one book but fine for part of a larger story. I also find it fascinating that Byatt exists in this book as an authorial "I" in ways that she does not for the other books. "I wrote this word because of that," she will say, and it seems that if the I is not Antonia, it's someone quite close, it's not anything near to a character and not really much like an in-book narrator. It's just...our neighbor Antonia, who makes choices while writing, as one does, as we all do.

Linda Legarde Grover, Onigamiising: Seasons of an Ojibwe Year. If you have a relative who is a person of goodwill but has been paying absolutely no attention to Native/First Nations culture, this might be a good thing to give them. It's lots of very short (newspaper column or newsletter length) essays about personal memories and cultural memories through the turning of the year, nothing particularly deep and nothing that assumes that you know literally the first thing about Onigamiising (Duluth) or Ojibwe life or anything at all really. Not probably going to be very memorable if you do, but not offensive.

Alix E. Harrow, The Everlasting. Discussed elsewhere.

Reginald Hill, Death Comes for the Fat Man, Midnight Fugue, and The Price of Butcher's Meat. Rereads. And here we're at the end of the series, and as always I wish there was more and am glad there's this much. I don't think I'll need to return to The Price of Butcher's Meat; the email format conceit ("this is a person who doesn't use apostrophes, that means it's informal!" Reg stop) does not improve with time, and the rest of the book isn't really worth it to me. But the others are still quite solid mysteries, hurrah for Dalziel interiority.

Grady Hillhouse, Engineering in Plain Sight: An Illustrated Field Guide to the Constructed Environment. I picked this up because it was already in the house, and because I'm writing a thing about a city planner, and I thought it might spark ideas. It did not: it's very focused on the immediate 21st century American largely urban constructed environment. But what a neat book to be able to give a bright 10yo, or really anyone who can read full text but likes careful pictures of what there is and how it works.

Naomi Mitchison, Among You Taking Notes: The Wartime Diary of Naomi Mitchison. Kindle. I found this to be a heartening read because Mitchison is clearly a person like us, someone who values art and human rights and a number of good things like that, a person who is doing the best she can in an internationally stressful time--and also she's flat-out wrong a number of times in this book. A few times she's morally wrong, several times she's wrong in her predictions...and the Allies still won WWII and Mitchison herself still wrote a great many things worth reading. It is simultaneously a very friendly and domestic diary from someone Getting Through It All and a reminder that perfection is not required for progress.

Malka Older, The Potency of Ungovernable Impulses. More Mossa and Pleiti mystery adventures. The two spend a large chunk of the book in different locations. Don't start with this one, start with the first one, but also: events continue to ramify and unfold, hurrah events.

Deanna Raybourn, Kills Well With Others. The sequel to the previous "older women assassins attempting with not a great deal of success to be retired from killin' folks" book, it has similar appeal. It could be that you're ready to be done after one, which is valid, but if you weren't, this is more of that, and reasonably enjoyable. There's less of the dual timeline narrative here, about which I have mixed feelings: on the one hand it's often good for authors to let go of that kind of device when it has served its purpose, and on the other I liked the contrast. Ah well.

Cameron Reed, What We Are Seeking. Discussed elsewhere.

Tom Sancton, Sweet Land of Liberty: America in the Mind of the French Left, 1848-1871. This is not just about what people thought of the US at the time but also how they used images and references to it in their own internal propaganda, which is kind of cool. A lot of it was not particularly deep thought, and that is of itself interesting--in what ways do people react to large dramatic events for which they have limited context (but no small amount of possible personal use). If you like this sort of thing this is the sort of thing you'll like. A few eccentric views of, for example, Susan B. Anthony, or the Buchanan presidency, but within the scope of what one would expect for a few lines from someone whose main expertise is not those things.

Leonie Swann, Big Bad Wool. This is the sequel to Three Bags Full, and it is another sheep-centered mystery novel that stays in semi-realistic sheep perspective (except in the places where it goes into goat perspective this time! there are goats!). If you had fun with the first one, this will also be fun; if not, probably start with the first one, because it does have references to prior events. I really appreciate the sheep having sheep-centered theories, it's a good exercise in perspective.

Nghi Vo, A Mouthful of Dust. Discussed elsewhere.

Faith Wallis, ed., Medieval Medicine: A Reader. This is a compendium of translated documents from the period, with very small amounts of commentary between for context. If you want to know how to examine a patient's urine or what humors linen enhances, this is the book for you. Also if you want a window into how people thought of bodies and health over this long and diverse period. I think it's probably going to be more useful to have as a reference than to read straight through, but I did in fact read the whole thing this once (which I hope will help with my sense of what to check back on when using it as a reference).

Martha Wells, Queen Demon. Discussed elsewhere.

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sartorias ([personal profile] sartorias) wrote2025-07-16 10:23 am
Entry tags:

Old-timey regency romances

"Old-timey" seems to be an emerging term for stuff either set or written before the 21st Century. Here we get an amusing confusion: Old-Timey regency romances, I noted when scanning reviews by what appears to be younger-than-me readers, refers to the regency romances written in the sixties-eighties, even the nineties.

I used to collect these in my late teens, once I'd gone through everything the library had. They were sold by the bunch in used book stores, fifty cents for ten, which suited my babysitting budget--I could read one a night once the kids were asleep.

I did a cull of these beat-up, yellowing volumes with godawful covers 25-30 years ago, donating the real stinkers* and keeping a slew of others because my teenage daughter had by then discovered them.

But she left them all behind--she stopped reading fiction altogether around 2000--and I always meant to do a more severe cull, perhaps dump the entirety. But thought I oughht to at least check them out first, yet kept putting it off until recently. While I was recovering from that nasty dose of flu seemed the perfect time.

I finished last night.

Of course most of them are heavily influenced by Georgette Heyer, or at least in conversation with. Some were written when Heyer was still going strong. Authors from UK, USA, Australia, etc. For the most part you could tell the UK ones not only because the language was closer to early nineteenth century--these writers surely had grown up reading old books, as had Heyer--but their depictions of small towns in GB were way more authentic than those written by writers who'd never seen the islands.

But there were common threads. Good things, as one reviewer trumpeted: they wrote in complete sentences! They knew the difference between "lie" and "lay"! In the best of them, characters had actual conversations. Even witty ones! (There's an entire chapter in Austen's Emma, when we meet Mrs. Elton, which demonstrates what was and what wasn't "good conversation." I can imagine readers back then chuckling all the way through at Mrs. Elton's egregious vigor in bad conversational manners.)

But those are the superficials. What about the plots? Here were common tropes shared with contemporary romances of sixties and seventies. A bunch of these tropes have long since worn out their welcome. I didn't know why I hadn't culled some of the books containing the most egregious examples--maybe they were just so common that they were invisible, and there was some other aspect of a given book that had made me chuckle fifty years ago.

Dunno. But in this cull, as soon as I hit the evil aging mistress who will do anything to hang onto the (total jerk) hero, including setting the young and pure heroine up for rape and ruin (which she always j-u-s-t escapes), out it went, the rest of the novel unread: the plot-armored heroine will get her HEA. my sympathy lies with the mistress, whose grim situation veers closer to historical accuracy. Ditto I dumped unfinished the ones where the hero, who can't seem to control his raging hormones (or you know, talk like an adult) mistakes the pure and innocent heroine for a lightskirt and corners her at every opportunity for "can't-say-no" making out, while she castigates herself afterward, moaning, "Whatever is wrong with me?" Basically, while these heroines (and their readers) did not want to be raped, they did want to be ravished. And they weren't guilty of being bad girls if they were overpowered, right?

That was a VERY common trope in the early contemporary romances, the ones read by my mom by the literal sackful, and traded with other women at the local shop. In the seventies, Mom and her buddies organized themselves. None had the budgets to read everything coming out, so one woman would buy the new books from the Dell line, and another the Kensington line, and so on, then they'd trade them back and forth. Mom saved a sackful for my visits--she thought they were something we had in common, and I never disabused her of this, though I was fast getting sick of the "virginity" plotline. I read them all, noting patterns.

I could say a lot about why I think Mom and her buddies couldn't get enough of that plotline, but I'm trying to get through these regencies. In which the authors did understand the social cost of straying. But the heroine gets her reward at the (abrupt, usually) end, a ring from the guy who'd been cornering her for bruising kisses two chapters ago, and wedding bells in the distance. As I got older, I wondered if those marriages would make it much past the wedding trip. As a teen, I read uncritically for the Cinderella story--as I recollect all the weirdness about the heroines and their main commodity, their virginity (and their beauty) whizzed right over my head.

That said. Every so often you'd get a storyline that was a real comedy of manners, and while the research/worldbuilding was never as period-consistent as Heyer's secondary universe, they'd be fun stories. Like Joan Smith's Endure My Heart, which I'd remembered fondly for the battle of wits between hero and heroine--she the secret leader of a smuggling ring, and he the inspector sent to nab whoever was running that successful venture. Now, on rereading it, there were plenty of warts, but I remember the fun of the early read--and the only two attempted rape scenes were done by a villain, not the hero.

The regency romance has staying power, but it's evolved over the decades since these "old-timey" regencies for the 21st C reader who wants on-page sex, without real consequences. And only vague vestiges of the manners of the time. Few, or no, conversations or even awareness of the dynamics of salon socializing. Basically modern women in sexy silk gowns, and guys in tight pants and colorful jackets and rakish hats, with all the cool trappings--country houses, carriages, balls, and the elegant fantasy of the haut monde.

In the donation box the old ones go.

*I'll never forget the one that had to have been written in the mid-seventies, which had the pouting heroine stating on the first page that she was bored, bored, bored with Almack's and why did she have to participate in the marriage mart anyway? She wanted, and I quote from memory, "actualize her personhood!" Then there was the one that featured the hero, leader of fashion, sporting a crew cut and a "suit of flowing silk of lime green"--I think the author meant a leisure suit.

Then there was Barbara Cartland. Whether or not she hired a stable of writers to churn these out once a month under her name or not, she boiled the story down to the barest skeleton of tropes, padded out mostly by ellipses. Except for one early one, published in the thirties or early forties that lifted huge chunks of a Heyer, stuffed into a really weird plot...
musesfool: bright flowers in a watering can (the sun will shine again)
i did it all for the robins ([personal profile] musesfool) wrote2025-07-15 06:18 pm

Searching for an omen, looking for a sign

They gave me a 3 pm - 7 pm delivery window for the dishwasher today, which meant waiting around and stewing in my anxiety until they showed up around 3:30. The whole process - removing the old dishwasher and setting up the new one - took about an hour. Now it's running through whatever the initial cycle the installation guys set it to, and then I should be able to use it. It did cost me an extra $125 to get the electrical connection set up, since the old one was hardwired and the new one required a plug, plus I gave both guys a $20 on the way out, so overall it cost almost $1800 for everything, which is more than my stove and fridge cost put together, iirc. It's the most expensive birthday present I've gotten myself since 2016, when I replaced my laptop, but totally necessary. And it is very snazzy looking! (it's the Bosch 300 series 18" dishwasher in stainless steel.)

Anyway, that has been my birthday! I put all thoughts of cooking on hold until tomorrow, when I might make pulled pork (or I might not) and some kind of fancy dessert (I am thinking about this coffee icebox cake but without a stabilizer in the whipped cream I don't know how it could hold its shape if you turn it out of the loaf pan; on the other hand, I'm not taking it anywhere so I can just scoop it out without removing it, so I guess that's not really an issue), but we'll see how I feel tomorrow - it will be cool to not have to wash up by hand afterwards!

Sunday at Dom's was lovely - Baby Miss L was a mermaid in the pool (she kept exclaiming, "Mermaid!" and kicking ferociously - she hasn't had swimming lessons yet but she seems like a natural at this point) - and once she warmed up after her nap she was her usual delightful self. She enjoyed the books I brought her, especially "Be Brave Like Batman" (to go with the Batman and Robin t-shirts), and she wore her Superman dress, so we are covering all superhero bases.

I made the KAF fudge brownies again to take with me, since I was assured that they'd loved them last time, and this time I got to taste them and they were good! Slightly overbaked, but still chocolatey.

Then yesterday on my ride home, the driver took Jericho Turnpike all the way to the Cross Island, which made the trip longer, but did avoid traffic and construction, so I guess the extra 10-15 minutes was worth it.

And I still have 6 more days off before I have to go back to work!

*
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Case ([personal profile] case) wrote in [community profile] fandomsecrets2025-07-15 05:34 pm

[ SECRET POST #6766 ]


⌈ Secret Post #6766 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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101 Cookbooks ([syndicated profile] 101cookbooks_feed) wrote2025-07-15 05:58 pm

Peach Hand Pies

Posted by Heidi Swanson

Compact and self-contained, the list of reasons to love a hand pie is long. Especially for people who love a well-baked, buttery pie crust. Hand pies know how much pie crust fans love them. Compared to a standard slice of pie, the ratio of crust to filling of a hand pie is excellent. These peach hand pies are best made with ripe, flavor-packed summer fruit. Goat cheese and a kiss of green chili pulls them toward the savory side, while a bit of brown sugar bumps up the sweetness of the peaches. They’re wonderful, and I’m thrilled I have a stack of them in my freezer right now – shaped and filled – ready to bake on a whim. Let’s talk about a few important details, to get them right.
Peach hand pies on a baking sheet

What Makes a Good Hand Pie?

There are really just two main components that need focus: the crust and the filling.

  • The crust: This is my ride-or-die all-butter, flaky pie crust. It’s perfect for these hand pies and provides all the flavor and structure you need. Basically, you need a crust that provides structure. If you don’t get that right, you’re in trouble. Be sure to bake your hand pies at high baking temperature until golden and well set. No pale, underbaked hand pies please. Look at the structure and color on this one below, that’s what you’re after.
    The golden crispy base of peach hand pie
  • The filling: To avoid a soggy hand pie, moisture is a bit of an enemy. Fruit (like peaches) can put off a good amount of it. A bit of moisture (and the flavor that comes with it) is ok, but I like to use a slotted spoon when filling hand pies to leave some of that behind. I also like a filling with strong, balanced flavors.

Hand Pie: Step By Step

Ok, let’s do a quick run through of the major steps before you jump into the recipe.

First thing, roll out the pie dough (below). Go thinner rather than thicker – about 1/8 inch. You can gather any scraps into a ball, re-chill, and keep rolling until you’ve used all your dough.
pie dough rolled out on marble counter
Stamp out your hand pie shapes. Again, use all of your dough.
pie dough stamped into squares for hand pies
If your pie dough (little squares) is getting too warm at this point, arrange the squares on a parchment-lined backing sheets and pop in the refrigerator or freezer for a few minutes. Summer is the most challenging season for handling pie dough. Now, get ready to fill the hand pies, working quickly. Use the egg wash at this point, brushing the edges of the dough, for a good seal.
hand pie fillings including peaches, basil, goat cheese
Fruit first, goat cheese second. (below)
pie dough topped with peaches and goat cheese
Once the pies are filled, top them, and use a fork around the perimeters for an extra good seal (photo below). This way the pies don’t leak while baking.
peach hand pies arranged on a sheet before baking
Pop the pies in the freezer for 10-15 minutes (or longer), before brushing with more egg wash (below), and cutting a few vents in each pie top.
hand pies on a baking sheet after brushing with egg wash
Exciting, you’re almost there. We’re ready to bake! Keep an eagle eye on the baking process and resist the urge to take the hand pies out of the oven too soon. Look for good color and structure. Look at the bottoms of the hand pies, in addition to the tops, in order to gauge where you’re at in the baking process.
Two peach hand pies on a plate

Other tips:

Hand pies are best consumed sooner rather than later. A second day hand pie is, likely, a sad, soft hand pie. Although, you might be able to revive one by popping it back in the oven for a few minutes. Quite honestly, you’re better off freezing the pies just after filling and finish the baking process just before you want to enjoy them. This is a long way of saying, bake as many as you think you’ll eat, freeze the rest.
close up photo of peach hand pies on a baking sheet

Variations:

  • A Lil Bit More Rustic: Swap in a bit of spelt flour when making the pie crust. This recipe calls for 330 g of flour, and I like to swap in 30 g spelt flour.
  • Pluot or Plum Hand Pies: Simply swap in whatever stone fruit you have for the peaches.
  • Shape: Experiment with different shaped pies.  I love hand pies with corners – shaped into squares or triangles. The corners get extra toasty and delicious. But have fun playing around with the shape of your hand pies. Circles are a classic, as are half-moons and crescents.

More Pie Recipes

More Peach Recipes

Continue reading Peach Hand Pies on 101 Cookbooks

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Case ([personal profile] case) wrote in [community profile] fandomsecrets2025-07-14 07:05 pm

[ SECRET POST #6765 ]


⌈ Secret Post #6765 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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