Recap of the last couple of days…
Aug. 7th, 2003 02:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mmcnealyMonday night
Bad phone connection again, got a cheerful “Hello!” from Matt and then I heard the chirpy beep of the ship losing the satellite connection. He wasn’t able to get a connection out again, it was very disapointing. Hopefully the connections will be better this weekend.
Shortly after that I checked on the cinnamon rolls in the oven since they were smelling sooo good. Yah, they were also smoking big time due to the springform pan not being drip tight. I put a cookie sheet underneath, but the damage was done, sugar and oil on the oven floor, which dripped down through the holes to be burned up by the gas flame heating the oven. Then the smoke alarm started going off, I HATE that. Yanked the battery out, exercised my right to utter a few nasty words in its direction and ran back to the kitchen. Got a dish towel soaking wet and with a long handled spoon, used it to wipe up the worst of it. The smoking went down and I only managed to burn myself the tiniest bit. What is it with me and burns anyway?
They did turn out good and I was going to eat one and then looked at the clock and saw that it was 11pm, bed time + an hour. Hmmm. Cinnamon rolls are not on the list of put me to sleep soon foods since they generally have the opposite effect, so I just went to bed.
After all that drama, the cinnamon rolls were a big hit at work Tuesday morning, Dale consumed several and proclaimed them to be REAL cinnamon rolls; Tracy, who is from China and had never had anything other than a CinnaBon commercial roll, was impressed by how not sweet they were, and everybody else got some too.
Tuesday night my Mom came over for dinner, it was really good to catch up with her and just hang out together. I fixed scallops for dinner, seared them in the pan with a little butter, then added a little lemon juice and white wine and let it simmer over low heat with the lid a little ajar. The scallops were tender and the wine, lemon juice and butter caramelized into this amazing sauce. The only regret was that there weren’t enough for seconds. We also had fresh corn on the cob, broccoli and potatoes.
Bad phone connection again, got a cheerful “Hello!” from Matt and then I heard the chirpy beep of the ship losing the satellite connection. He wasn’t able to get a connection out again, it was very disapointing. Hopefully the connections will be better this weekend.
Shortly after that I checked on the cinnamon rolls in the oven since they were smelling sooo good. Yah, they were also smoking big time due to the springform pan not being drip tight. I put a cookie sheet underneath, but the damage was done, sugar and oil on the oven floor, which dripped down through the holes to be burned up by the gas flame heating the oven. Then the smoke alarm started going off, I HATE that. Yanked the battery out, exercised my right to utter a few nasty words in its direction and ran back to the kitchen. Got a dish towel soaking wet and with a long handled spoon, used it to wipe up the worst of it. The smoking went down and I only managed to burn myself the tiniest bit. What is it with me and burns anyway?
They did turn out good and I was going to eat one and then looked at the clock and saw that it was 11pm, bed time + an hour. Hmmm. Cinnamon rolls are not on the list of put me to sleep soon foods since they generally have the opposite effect, so I just went to bed.
After all that drama, the cinnamon rolls were a big hit at work Tuesday morning, Dale consumed several and proclaimed them to be REAL cinnamon rolls; Tracy, who is from China and had never had anything other than a CinnaBon commercial roll, was impressed by how not sweet they were, and everybody else got some too.
Tuesday night my Mom came over for dinner, it was really good to catch up with her and just hang out together. I fixed scallops for dinner, seared them in the pan with a little butter, then added a little lemon juice and white wine and let it simmer over low heat with the lid a little ajar. The scallops were tender and the wine, lemon juice and butter caramelized into this amazing sauce. The only regret was that there weren’t enough for seconds. We also had fresh corn on the cob, broccoli and potatoes.
