Cheap like borscht

“Will all great Neptune’s ocean wash this beet juice clean from my hand? No, this my hand will rather the multitudinous seas incarnadine, making the green one red.”

Apologies to Shakespeare, but I love that second sentence.

Cooking borscht
Cooking borscht

It was rather a multicultural borscht because I didn’t have cabbage, so I used bok choi instead.


Multi-tasking – so much to do before holiday

Almost out of bread so time to bake some more:


OK, I don’t usually wear the hat for baking, but that’s show business.

We’re going to England on Wednesday so lots to do this weekend.

Including getting some work done in the garden.  Those veggies won’t grow themselves but the weeds will, so time to prepare for the former by reducing the latter.


Actually, this bed is for sunflowers, which the birds will enjoy and they’re already going over the tilled ground for worms and insects.  I always debate the ethics of burning the gas (petrol) but 1l will do my large veggie garden which is not enough for one trip to the grocery store so the savings over what the farmer would take, the shipping to the store and saving at least one trip per year is already ahead on CO2 production.  Plus I’m growing lots of new trees.  Well, OK, they’re growing themselves without help.

Those daffodils are just waiting until we’re gone to open.  I just talked to my dad in England and he was dead-heading his daffodils, so we’ve missed them there and now will miss the best here.

One problem with multi-tasking is that things get ahead of you:

Bread overflow
Bread overflow

Luckily I was just in time, it hadn’t stuck to the shelf yet so no harm done.  The hardest part is yet to come: waiting the last few minutes when you can smell the finished bread but it’s not quite ready to come out.


How do you measure the temperature inside a slice of bacon?

I couldn’t figure out how to get my meat thermometer probes inside a slice of bacon to measure the internal temperature.

I just happened to glance at the instructions on my packet of bacon this morning and it advised me to “Cook Thoroughly To An Internal Temperature of 165ºF (74ºC)”

Somehow I couldn’t figure out how to get my meat thermometer probes inside a slice of bacon, so the instructions weren’t too useful:

Bacon with meat thermometer