peteyfrogboy (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
peteyfrogboy) wrote2010-03-09 06:32 am
peteyfrogboy) wrote2010-03-09 06:32 am
Weekend Update (plus a little)
So ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
serafinalamanni came down for the weekend and we got a lot of work done on her new green wool dress (hem finished, sleeves patterned and cut, chemise planned, stockings patterned and tested).
She also helped me carve the mold for my household badge (even though I flipped it sideways from the way I originally wanted it, whoops!). Sunday night Arnora helped me pour up some of the new owls, and also replenich my stocks of St. Hobart and art swan badges. We wrestled with the new badge for an expletive-filled hour before I tried using a wood back for the mold, after which it poured like a dream (of course).I tried to incorporate lugs into the back of the badge so I could attach a wire pin, but I don't know if that's going to work. I may have to punt and attach a bought pin back to these. There wasn't enough room left on the mold to Include a vertical integral pin, so if I want a period style pin I may have to make a new mold. I also want to try gilding them, but that will be a whole other post, I'm sure.
Over the weekend I picked up some boneless country style pork ribs because they were on sale, but I had no particular plan for them. Last night I got some inspiration from Google and decided to cook them up. I heated up some oil in the wok, cut the ribs into thirds (about 2" - 4" long) and seared them on all sides. Then I added the sauce (1/4 c. each of soy sauce, whiskey and brown sugar, some garlic and ginger powder, a little sesame oil and sriracha hot sauce), reduced the heat, and let it simmer (covered) for a while. I took the pork out, turned up the heat and reduced the sauce some before adding it back to the pork. Then I cut up some asparagus and stir-fried it in the wok, which got some of the sauce that was left. I served the pork and asparagus over some ramen (sadly, still no rice in the house). It was very tasty, and the leftover made a nice breakfast this morning. :)
serafinalamanni came down for the weekend and we got a lot of work done on her new green wool dress (hem finished, sleeves patterned and cut, chemise planned, stockings patterned and tested). She also helped me carve the mold for my household badge (even though I flipped it sideways from the way I originally wanted it, whoops!). Sunday night Arnora helped me pour up some of the new owls, and also replenich my stocks of St. Hobart and art swan badges. We wrestled with the new badge for an expletive-filled hour before I tried using a wood back for the mold, after which it poured like a dream (of course).I tried to incorporate lugs into the back of the badge so I could attach a wire pin, but I don't know if that's going to work. I may have to punt and attach a bought pin back to these. There wasn't enough room left on the mold to Include a vertical integral pin, so if I want a period style pin I may have to make a new mold. I also want to try gilding them, but that will be a whole other post, I'm sure.Over the weekend I picked up some boneless country style pork ribs because they were on sale, but I had no particular plan for them. Last night I got some inspiration from Google and decided to cook them up. I heated up some oil in the wok, cut the ribs into thirds (about 2" - 4" long) and seared them on all sides. Then I added the sauce (1/4 c. each of soy sauce, whiskey and brown sugar, some garlic and ginger powder, a little sesame oil and sriracha hot sauce), reduced the heat, and let it simmer (covered) for a while. I took the pork out, turned up the heat and reduced the sauce some before adding it back to the pork. Then I cut up some asparagus and stir-fried it in the wok, which got some of the sauce that was left. I served the pork and asparagus over some ramen (sadly, still no rice in the house). It was very tasty, and the leftover made a nice breakfast this morning. :)