Friday
Sponsor
I’m considering using my old gingerbread house recipe (understatedly nicknamed “oven plywood”) as the NON-edible crusts of some ancient pie recipes. Ancient Greece/Rome level ancient.
Cause I got thinking about a pastrami on rye, and about Middle Eastern / Mediterranean spiced lamb… and how awesome MIGHT a rock hard rye & honey, Christmas Spiced, infusion thing be with… lamb stew??? Some pomegranate molasses, too, maybe??? Or red currants??? As everything steams in its own juices, the aeromatics from the deeply spiced rye infusing in.
Thinking thinking thinking.
Also, if it comes out like I think it might? Duck & Venison
Of course, it could also be inedible. But pastrami on rye is a badass sandwich.
Thinking is probably all that’s gonna happen, though. Not presently up to tying my own shoes, much less anything more complicated.
Cause I got thinking about a pastrami on rye, and about Middle Eastern / Mediterranean spiced lamb… and how awesome MIGHT a rock hard rye & honey, Christmas Spiced, infusion thing be with… lamb stew??? Some pomegranate molasses, too, maybe??? Or red currants??? As everything steams in its own juices, the aeromatics from the deeply spiced rye infusing in.
Thinking thinking thinking.
Also, if it comes out like I think it might? Duck & Venison
Of course, it could also be inedible. But pastrami on rye is a badass sandwich.
Thinking is probably all that’s gonna happen, though. Not presently up to tying my own shoes, much less anything more complicated.