Another day ... another week ... another month ...
The weather patch cloth is getting too large to get into decent focus in its entirety. So, getting a little closer ...
Drat! The seam color still doesn't show, so you'll have to take my word that it's a pale green to commemorate the pollen that has blanketed our world. Pixie dust it's not! Indeed, today I awoke to a sinus headache of the sort I not-so-fondly refer to as frying pan face ... in tribute to those classic cartoons of yesteryear in which hapless characters had their profiles imprinted in cast iron cookware accompanied by a resounding "clang!" (Or maybe it was an
anvil)
So, as beautiful as the day was, I hunkered down inside, dosed up on generic Claritin, Nasocort, and acetaminophen. Which wasn't all bad since I had some projects to do for a blog-friend, commemorated thusly as a helping hand ...
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| Patch #93 |
Yep, that's my hand in miniature. More on that later.
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| With some sky for a sail |
I gasped when I saw it. Look closely and you can see bits of silver glinting in the waves ...
Not only that, there was also a delightful card and some indigo shibori (I think) ...
I love how the piece was signed, too ... gonna have to figure out a way to make that visible in the final mounting. By the way, the frame is one my dad painted 45 years ago. Long empty, it now has the perfect companion.
The day ended with my first-ever bamboo steamer cooked dumplings (up until now I've made potsticker dumplings). Please bear with me (or just stop reading) while I jot down the recipe so I can remember what I did!
Steamed Pork Dumplings (makes 32 small)
Filling
1 lb ground pork (do not precook)
1/3 pound shredded mushrooms (uncooked)
Handful of Asian slaw mix with cabbage (put dressing on the remainder and use as a side)
Some sliced scallions
Tamari sauce
Sesame oil
Grated ginger
Grated garlic
1 egg white
Combine
ingredients (yes, I know there are no quantities ... that's how I
roll).
Wrappers (mix up an hour or so before cooking)
I cup bread flour
1/3 cup water
1/4 tsp safflower oil
pinch of salt
Combine in food processor and process until ragged, adding a bit more water as needed until it almost, but not quite masses into a ball. Wrap in plastic wrap and rest on the counter for 1/2 hour (or more)
Divide into 32 portions (fourths, then each fourth into eighths ... try using a scale next time)
Run through pasta roller #3, then #5, then #7. Dust lightly with flour as needed
Scoop pork filling with a tablespoon measure, pinch wrapper edges
together and put in parchment paper lined steamer baskets (16 per
basket)
Steam for 8 minutes or until barely pink in the middle (check after 6)
Serve with warm chicken broth and soy for dipping, plus that Asian slaw on the side
