Balls and Walnuts
more than you ever wanted to know
Taking one for the team
This is the funniest political protest song I’ve heard in the last godawful six years. Big tip of my hat to Blue Gal. I also understand from Blue Gal’s post today that tomorrow is Blog Katrina Day. Hope I can think of something worthwhile to say.
***
Meanwhile, back at Chez Walnut, I made some o’ this today:
CRÈME SAINT-HONORÉ OR CRÈME CHIBOUST
Crème Saint-Honoré is a crème pâtissière lightened with stiffly beaten egg whites or whipped cream. A.k.a. Chiboust cream — crème Chiboust — this mixture can be flavoured with vanilla, chocolate, praline, liqueur, grated orange zest etc.
It’s pretty effing amazing how much of this stuff you end up with if you start with five measly eggs. Five eggs . . . that’s like a two-person omelet, for the love of everything unhealthy. I’m going to use it to make a trifle, along with some pound cake, raspberries, and fruit preserves. Nonalcoholic trifle so the boy will eat it, too.
I also made some yummy chopped chicken liver. Although I mentioned this aaaages ago, I never gave a proper recipe. Anyone interested?
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Decent writing weekend, by the way — about 7000 words thus far. I’d like to get one last 1000-word scene written, but I’m getting a bit pooped.
I’m at 80K words on this NiP and I suspect I need another 10 or 15K words to wrap things up nicely. A little long for a first novel, but I should be able to edit out some of the drier medical passages.
Still not happy with titles. I like Sloppy Firsts, but that’s been done. Technical Virgins hasn’t been nabbed yet for fiction, as best I can tell, but it doesn’t have the same sense of fun as Sloppy Firsts. And it’s important to convey the fun.
Off to check mail . . .
D.
yeah, isn’t that song a kicker? Loved it. Thanks for the linky love, hon.
Oh, mah Gawd, that trifle sounds divine. I’m salivating as I type. Actually, I’m bitter about it, but that’s only because you couldn’t even FedEx me some.
*pout*
I know, I know: sucks to be me. *sigh*
Clinton got a blowwwwwjob..
I’ve been meaning to make a chiboust–goodness knows I make pastry cream often enough–but just haven’t gotten around to it.
I like it better than pastry cream, May. It’s lighter. I think the perfect cream would be a custard made with a minimum of cornstarch or arrowroot, thinned by folding in beaten egg whites.