My little chicken is coming along quite nicely, thank-you very much. The deep fryer is on the deck, heating up and the mushrooms are being warmed. I just need to get them to the butter melting temperature so enhance their flavour. The potatoes are still in water. I’ll bring the basket in on a plate and transfer them into the basket to let them drain before taking them out to the deep fryer.
Ok, so I’m a little focused on food right now. I have a great meal, almost ready and my stomach’s been growling, so there is no reason to wait any longer, except its not done. Perhaps, I’ll have a smoke in anticipation of the meal. Sounds elegant.
I have five minutes. The timer is set. I’m blanching the fries. It is all about the “doneness”, when you get to that ideal colour on the outside, you want to have it cooked through perfectly. The only way to achieve it is to fry them for five minutes and let them rest out of the deep frier until about 10 minutes before you want to serve the meal. Then the oil is hot and you can plop them back in. Hot, for when the chicken is ready. The mushrooms can be kept at that temperature for a very long time. The more moisture they lose, the higher the overall fat concentration and that can be nice until they burn.
In all of this, I want to express my gratitude to the universe for bringing Sophie into my life, just when I needed her. She saved me from getting another dog and she was just in the brink of time.
My pools back. I finally got it cleaned and warm. it has been open, and I’ve been swimming, but it is warm and clean now. Much more luxurious. I can’t wait for my pool to open and to me the extra thrill of that first swim negates the fact that the water is 70 degrees and it is not clear.