![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thebratqueenSunday brunch today consisted of tea and french toast. This was french toast in the sense of "Huh, I've got some bread here going to waste." not in the sense of me having the foresight to buy some challah. But it was good french toast for all that. About my only regret is I waaaaaaay overestimated the amount of egg mixture I needed and that I put cinnamon in it. Not because I don't like cinnamon with my french toast, but because the cinnamon rendered the remaining mixture useless for quiche (the other ingredients were milk, salt, and freshly grated nutmeg). I suppose there's always breakfast quiche, but I didn't have anything like bacon or ham to toss in it... or frankly any other random leftovers to use up. I need to go shopping, is what I'm getting at here. But the french toast was yummy.
Speaking of cooking, I'm currently reading Something From the Oven by Laura Shapiro. I'd heard good things about Perfection Salad which she also wrote, and when I saw my local library had SFtO I figured might as well pick it up on my way home from work. (PS is next on my library reading list)
So far it's good. It's basically about how convienence foods got started, and how they affected the American cooking scene in the 1950s. It talks about how people view cooking, how people viewed the products, what products worked, what didn't, and why. What's interesting to me is both discovering what did and didn't work (eg. Cake mixes that were "just add water" didn't sell as well as mixes where you mixed in your own fresh eggs. One reason being the second tasted better, but another reason being the second felt more like cooking.) but also to get the culture check of what was considered a convienence product at the time. Today we don't think twice about things like pre-plucked chickens or even baking powder. Back then it was still considered a bit of a cheat.
It's also interesting in the sense of looking at it from today's cooking culture, which I think is an even mixture of people who are terrified to step into a kitchen and people who adore cooking and all it stands for. To me it says something that the local megamart is going to stock things like fresh herbs and dozens of kinds of flour at the same time it has shelves upon shelves of things that can be cooked by adding hot water or throwing them into the microwave.
Which reminds me that one of these years I should really write up an essay on how I learned to cook for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
frugal_fans.
My To Do list for today is going pretty well, though. I've done almost everything I wanted to, and the few things left are going to be done shortly. At which point I shall take the rest of the day off for knitting and the like.
Happy Sunday all!
Speaking of cooking, I'm currently reading Something From the Oven by Laura Shapiro. I'd heard good things about Perfection Salad which she also wrote, and when I saw my local library had SFtO I figured might as well pick it up on my way home from work. (PS is next on my library reading list)
So far it's good. It's basically about how convienence foods got started, and how they affected the American cooking scene in the 1950s. It talks about how people view cooking, how people viewed the products, what products worked, what didn't, and why. What's interesting to me is both discovering what did and didn't work (eg. Cake mixes that were "just add water" didn't sell as well as mixes where you mixed in your own fresh eggs. One reason being the second tasted better, but another reason being the second felt more like cooking.) but also to get the culture check of what was considered a convienence product at the time. Today we don't think twice about things like pre-plucked chickens or even baking powder. Back then it was still considered a bit of a cheat.
It's also interesting in the sense of looking at it from today's cooking culture, which I think is an even mixture of people who are terrified to step into a kitchen and people who adore cooking and all it stands for. To me it says something that the local megamart is going to stock things like fresh herbs and dozens of kinds of flour at the same time it has shelves upon shelves of things that can be cooked by adding hot water or throwing them into the microwave.
Which reminds me that one of these years I should really write up an essay on how I learned to cook for
frugal_fans.My To Do list for today is going pretty well, though. I've done almost everything I wanted to, and the few things left are going to be done shortly. At which point I shall take the rest of the day off for knitting and the like.
Happy Sunday all!
