Kitchen Sink area and Dining Room Both of you, who have been following this blog may have wondered about the pause in the updates. After the beginning of the year, we got busy with various issues, but coming up to April, things settled down enough to begin refocusing on cooking. However, that came crashing down March 30. That morning, I woke up and took my shower. When I got out, Peg asked me if the water was warm. I responded, "Meh, luke warm." She got up and headed into the Living Room. "Oh, No!!" A river was flowing down the hallway. I quickly throw on some clothes, rush outside, and turn off the water to the house. I come back inside and we found that the Hot Water Heater busted and flooded Peg's Crap (Craft) Room. View of the Kitchen and Dinette taken from the Living Room We quickly moved as much of her stuff out of the room and called the insurance. The Mitigators came in and started drying out. We found that the Water Heater took out Peg'
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Original: Si vols fer limonea áb brou de galliiies, fets let de nietles pelades e mit la a coure en uiia bella olla ah species moltes, gingibre e saffra e molt sucre blanch e such de gallines, e fe la molt bollir. E si hi vals metra millor comollat, pots hi metra una ala de gallina be fortmeiit picada que no y parega. Aquesta salsa deu esser acolorada e deii se donar ab gallines d ast ho de olla, e deu hi haver molt sucre e such de limons, eii guisa que la uiia tir 1 altra, e assabora ho de ." sal e de agror e de dolcor. [El Llibre de Sent Sovi, LXI, Ed. Luis Faraudo de Saint-Germain, c.1325, 1952] Translation: If you want to make lemon sauce, make almond milk of peeled almonds with chicken broth. Cook it in a good pot with ground spices, ginger and saffron, and a lot of white sugar and lemon juice. And let it boil a lot. If you want to put in a better ground substance, you can put in a chicken wing that is well minced, strongly enough so that it is not noticeable. This sauce