October 15th, 2002

The gentleman is always properly dressed

The Spitball of Buddha

When I first got my lj account, I explained my username in my bio section. I did this not because I thought I needed to, but because I couldn’t think of anything better different to put there. Paul asked me why I chose the name and then proceeded to laugh at me for being hopelessly obscure when I told him where it came from*. In my defense, I did try several other usernames that struck me and found that they were all in use. Since I was more interested in starting to write again rather than putting a clever username out into netspace, I dug as far as was necessary into the odd factoids stuck in my brain to come up with something not in use and somewhat relevant. Komos I became.

‘Course, Now that I’m thinking about it, zencrossword would have been fun.




* For those of you don’t know, komos is a reference to Greek tragedy, being the part of the play wherein the protagonist and the chorus exchange laments. It seemed appropriate given the nature of the lj community…
  • Current Music
    October Project, "Be My Hero"
The gentleman is always properly dressed

on Slow Food

Paul and Brenda brought back the best frickin’ molasses I have ever tasted for me from their trip to Arkansas. I made cookies. There are now about 3 dozen "best frickin’ molasses I have ever tasted" cookies in my house. I made the drop cookie recipe which Marjorie Standish identifies as originating at the Green farm. (Yeah, I don't know it, either.) The cookies are not too sweet and have a gentle molasses flavor with accents of ginger and cinnamon. They are simply fantastic with milk, and remind me of how my tastes have changed since I was wee.

A couple of weeks from now, I’m going to give Standish's jumbo molasses cookies a try. I remember these from when I was a kid, and they should be well worth the effort. If I can find a 3" diameter cutter, it’ll be the first time I have ever rolled cookie dough. Otherwise, it’ll be the "drop and press" method.

On tonight’s menu is the first soup of the season, a rather simple offering called Soupe d’Automne. It’s largely an assemblage of harvest veggies cut up and then cooked slowly with a ham hock. In Provence, this type of soup is sweetened with sautéed onions and served with a dollop of cream. Tonight’s is a variant from Savoy, and will rely a little more heavily on the flavor of the vegetables and herbs and will be topped with a slight sprinkling of sharp cheese. This project, too, will be a first. I’ve never before cooked pumpkin in anything other than a pie. I'm guessing it will be a little like squash only more robust.
  • Current Music
    Radiohead, "Idioteque"