(Grand) Reopening

I am currently going through the thousands of past posts and will be publishing some (hopefully most?) back to public. I’m also going to be writing in this space again.

Why?

I think I can be a better recorder of my thoughts in my 40’s and I’m curious to see what I will blog about. That’s it. Anywho, after an almost 4-year hiatus, the blog is reopening.

Gym in the 40’s – Ridiculous

“Various shots of gorgeous 1940s glamour girls in swimsuits and high heels using exercise machines in a gym. The machines are “the latest mechanized units” of the kind that massage away lumps and bumps (supposedly) on legs, tummies and bottoms. Great footage for showing exercising machines and typical 1940s swimsuits and hairstyles. Fast swing music on soundtrack.

Final shots show the girls using a variety of exercise apparatus including exercise bike, rowing machine and a kind of rotating tombola that seems to be massaging a girl’s stomach and nether regions – fancy!”


British Pathé FILM ID: 1212.11

The Saucier

I’m making sauces. This week I made a béchamel with broccoli for stuffed chicken and a spoon-licking dijon velouté for some braised bone-in pork chops. It’s getting chef-y.

Saucin’ it up is where it’s at and I’m ready to learn. We’ll start with the basics, refer to the sauce tree, and move into some daughter sauces like Supréme.

The 5 Mother Sauces
Béchamel: Roux + Dairy (traditionally milk or cream)
Velouté: Roux + White Stock (traditionally chicken, but also vegetable or fish)
Espagnole: Roux + Brown Stock (traditionally veal or beef)
Tomato: Roux + Tomatoes (or, go the Italian route by skipping the roux and simply reducing tomatoes over medium-low heat until thick)
Hollandaise: Egg Yolks + Clarified Melted Butter + Acid (like lemon juice or white wine)