I'm dying here.

[cjsmith]

Of bliss; I'm dying of bliss. Fresh-baked rye bread and gruyere/emmenthaler Swiss fondue. I can now authoritatively state that dying of bliss is not a bad way to go.

(No, I didn't make fondue yet. This was the very last bit of the previous batch of fondue. I'm not at all fond of my cheese grater right now.)

Comments

[klwalton.livejournal.com]

There's a bunch of chopping to do and you'd get multiple dishes dirty, but that's it. Yes?

Exactly.

And the secret to making a recipe with lots of ingredients (or even a few) is to measure and chop and have everything ready to go before you ever turn on a burner. mise en place - set in place - is Restaurant Cooking 101 and it is the thing that makes most cooking much easier.

And a tagine *is* a stew. Or some would call it a braise. I just call it delicious :).

[cjsmith.livejournal.com]

So that's why you have lovely pictures with every vibrant spice in its own teeny little glass bowl! (Don't you wash a LOT of dishes that way?)

I bet measuring ahead of time helps when you're dividing a recipe, too. I almost doubled one of the ingredients in my rye bread -- actually dumped it in, and had to go fishing, measuring what I got back out -- because I momentarily forgot I was halving the recipe.

[klwalton.livejournal.com]

(Don't you wash a LOT of dishes that way?)

Yes :). But they all go in the dishwasher :):).

[cjsmith.livejournal.com]

Dishwashers are wonderful things. Dishwasher-safe crocks and stick blender parts are wonderful things. I adore having a dishwasher.

I was wondering where I could store a dozen tiny glass bowls, but now I'm envisioning new uses for my muffin pan. :)