Text 14943, 68 rader
Skriven 2014-07-20 12:31:00 av MICHAEL LOO (1:123/140)
Ärende: Thurs picnic 678
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I've been carried away by life and haven't been a good
reporter about the picnic events. Furthermore, as I
didn't take good notes, things are getting a bit jumbled
in my little brain, so coverage will be spottier and
wronger than usual.

Anyway, this picnic was of dimensions such that all
could be accommodated Chez Shipp, and everyone converged
there on Thursday (Benita on Friday); as arrival times
were unpredictable, we decided on regular cookout food.

The burger rolls (kaiser, actually, but not so crusty
as normal, which is fine, because a normal kaiser cuts
up the inside of my mouth) were exceptionally big, so
I made our 7-ouncers on the thin side; this ensured that
all ended up being slightly overcooked, except for mine,
which I made into a bun-unfriendly baseball, so mine was
essentially seared tartare, which was fine.

As has been discussed, the dogs were actually Johnsonville
uncooked brats and were fine for that. An assortment of
mustards and condiments.

The main side dish was Gail's potato salad, which went
over well, but there was some left over for the picnic day.

Three well-stocked coolers were left outside for the
duration of the event. One for beer (Bud for those as
favor that, an assortment of Abitas for the rest of us)
and wine (courtesy of Helen - Beringer white Zin, Yellow
Tail Sauvignon Blanc, and Franzia something - I didn't
partake); one for water, which we mostly didn't need, as
the weather was quite moderate; and one for softies,
which I didn't do much of either, as there were people
who relied on these for their sustenance - I had a root
beer but eyed the Izze's natural sodas, but forbearance
was in order.

I was going to make my no-cook halvah but discovered that
the tahini in the house had hardened quite a bit. A
couple days later Steve worked on it and made a smooth
creamy spread out of what had been oil on top and concrete
on the bottom, so eventually I made

No-cook halvah
cat: dessert, emergency
yield: 2 c

1 c tahini
1 c brown sugar
water

Normal halvah is made with hard-ball or harder syrup. I am
generally too lazy to do this, and most tahini is cooked
already anyway, so this is what I do.

Gradually mash brown sugar into tahini. If it's stiff, add
a few drops of water to achieve the desired consistency.
If it's loose, refrigerate it until firm. If it's stiff,
pack it into a mold - ice cube trays will do nicely; if
it's loose, roll it into bite-size balls with your fingers, w
hich you will have recently rinsed in cold water.

Other recipes sometimes call for milk. M says "uh uh."

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