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Holy shinola.

First time in a few months, too low blood sugar. Reaction, didn't recognize it at first. Combined with cold medication, felt a little scary.

Grocery shopping. Small, but tangible. Need to crock-pot roasts.

Got a call from NDA company. More details on project. Can't talk about them, but I have some reservations. I need to do some research and a small architectural paper.

Possible carpet disaster. Trash bag leaked, looks like tea. Carpet cleaner doesn't seem to do the trick.

Ah, well, such is life.

Off to change clothes, pay bills, cook, maybe pass out.

Comments

alisgray
Apr. 12th, 2005 02:31 am (UTC)
tell me more about small architectural papers and roasting things in a crock pot.
magicmarmot
Apr. 12th, 2005 02:44 am (UTC)
What, are you playing Eliza now?

The architectural paper is a hardware/software design architecture. I need to do some detail at a very high level to identify to an investor that I not only understand what he wants to accomplish, but that there are some things he has not considered from our phone call.

Roasting in a crock pot: I got a couple of whopping bundles O beef when I went grocert shopping. Put in the crock pot with some green onions, spices, and a little bit of beef broth, then left to cook overnight on LOW.
Next day, drain the broth into a bowl and refrigerate until the fat hardens, remove, and reduce the broth. Trim the excess fat from the beef, and you have decently healthy roast beef au jus.
alisgray
Apr. 12th, 2005 03:01 am (UTC)
I remember Eliza from way back.

Pity that I can't bring myself to eat beef.
magicmarmot
Apr. 12th, 2005 03:04 am (UTC)
It is not for everyone, certainly. I've been trying to eat healthier, and raw fruits and vegetables, lean beef cooked with low heat, and chicken are primary sources.

Of course, you could do much the same with vegetables and a crock pot and make a dandy veggie stew.
alisgray
Apr. 12th, 2005 03:34 am (UTC)
I tried roasting a chicken in my crock pot and it was all mooshy by the end. after I strained off about two cups of fat, it was even tasty. sort of.
magicmarmot
Apr. 12th, 2005 03:37 am (UTC)
Heh.

Meat tends to break down the bonds that hold it together, so it becomes tender. Chicken loses cohesion differently than beef, so it's usually a great way to make chicken soup, but not so much roasting.

You can try roasting the chicken at a low temp in the oven for a long time. Like 180 degrees overnight. No kidding. purplesquirrel made me a believer.

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