Brief update on a life

[cjsmith]

Square dancing again tonight. I am improving, I am, I am... slllloooowwwwwwwllllyyyyy.

Still musing on question posed in response to yesterday's entry: what qualities does a person have to have in order to inspire me like a true leader does? Am sure it can't be just one, has to be a set of things, and it may be like a menu in a diner: this AND one of the following three AND two somethings of this general class AND (cornbread OR a biscuit).

Made stroganoff today, with meat that's been waiting (cooked) in my fridge for a bit over three weeks. (Looked good, smelled good, must be good.) Ate one helping, am feeling okay. If still fine tomorrow, will eat the rest. I love stroganoff.

Yesterday, got to help my friend Dianna sort some things for an upcoming move. Major portion of this was entertaining three wild kids. Amazes me, every time I go over there, how little chance she has to get anything whatsoever accomplished. Our lives are so different.

Cat-scritch and husband-chat time now.

Comments

[oddhack.livejournal.com]

My few attempts to make stroganoff have always come out very, very bland. Admittedly I was following a Joy of Cooking recipe, but even so something didn't seem to be working. I wasn't a competent enough cook to figure it out, though I theorized the sour cream was deadening flavors to excess. If you have any suggestions / pointers to better recipes, I'd appreciate it.

[cjsmith.livejournal.com]

My stroganoff comes out pretty bland too. When I'm not using Hamburger Helper powder, I use a recipe I got from my mom. It was originally called "Swedish Meatballs" but I'm too lazy to make meatballs 8-). I notice my Swedish Meatballs sauce uses beef bouillon where my Joy of Cooking claims stroganoff should use some white wine. So mine will be a little more salty, I guess. Otherwise the recipes are pretty much identical!

Sour cream is definitely a deadener. Maybe fiddle with it a bit, decreasing the sour cream? Maybe increase the onion a little? And I'd be awfully tempted, with this recipe, to toss in a touch of garlic or mix the onion with some shallots. But I am sooooo the wrong person to ask about experimentation. Most times my experiments turn out to be hideous. :-(