(no subject)

One of suite-mates from freshman year in college died last month, I recently found out. She and I had been out of touch for a long time, but, well, she was a pretty awesome person. Even when I didn't have contact with her, I'd think of her being out in the world doing her thing and feel better about everything.

I feel like I should have more to say about her loss than "it's sad", but that's all I've got. It is sad.

Dumpling Update: Strangolapreti with Brown Butter and Sage

I am so curious how dumplings come to be called "Priest Stranglers". Such an evocative name, but evocative of what? I'm not sure.

I was a little doubtful because these are bread-based and the full recipe calls for 10 cups of bread cubes. That's like a whole loaf. A loaf can last me for two weeks, so using one up for four servings of dumplings gives me pause. I compromised by making a half recipe (though I used a whole "bunch of spinach" because what's a half a bunch, anyway? That's just a smaller bunch. And spinach cooks down like crazy, so even if it's too much, it probably doesn't matter). I'm glad of that because a whole recipe would not have fit in my skillet to brown in the sauce.

So basically, the dough is bread squished up with spinach (and "spinach water" which is the water that you squeeze out of the spinach before you chop to up) and eggs and some spices and parmesan. It's really easy to work with, though mine kept getting extra sticky and needing extra flour. Oh, yes, there's flour in the dough. It's all kneading with your hands, too, which was good today because I was aggravated by all my non-dumpling related tasks going badly and kneading dough (especially when it's actually squishing goop between your fingers) is a healthier outlet for frustration than throwing things. Probably. Anyway, you roll the dough into little cigar shapes, simmer them in water, and then brown them in flavored butter. Delicious! I have come to the conclusion that any time dough is simmered in water and the browned in butter I am going to like it. Nom. These are also very green, which is pleasant. And spinach + nutmeg + cheese generally equals yum.

I had fresh spinach for this batch, but I think using frozen would not be a problem and I might be able to cut the recipe in half again to make only one serving at a time, which would not clean me out of bread quite so badly. If I can get some consistency to my baking I might even have "extra" bread at some point. I would like to try a vegan version for my mom, too, I think she'd like them.

It's a January recipe in January! Nice.

I made a batch of the fancy matzo balls on Friday, too, but I didn't make the beef broth to go with so it doesn't really count. Still good with chicken stock, even without meat or vegetables in the broth