Meant to get out to the boat and work on doing some cabling organization - but instead wound up so far doing gobs o housework.
So far I have the lab cleaned up significantly - Roomie #2s abandoned science experiments are now no longer taking up a swath of benches. I still have a lot of tidying to do on the main workbenches though - too many wires and bits of gadget laying about there.
Also had a go at the living room - still a long ways to go, but made a huge dent in the piles of detritus that have been accumulating since boat-work began. Another session and the room may be presentable to folks again. Who knew?
Attempted to make a souffle for![[profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
mon_chou this morning - but it didnt quite turn out as nice as it could have because I only had nonfat skim milk in the fridge. Some things just require real whole milk. Sometimes fat is the only thing between a recipe working and a sauce just breaking all to hell. The roux worked out beautifully, right up till we added the milk. Horrid stuff. It was all still edible but just lacked that smooth fluffiness you get in a proper souffle.
At least I have some idea that I will be around Ottawa for the next 2-3 weeks. Just knowing that makes life a whole lot easier to tangle with.
So far I have the lab cleaned up significantly - Roomie #2s abandoned science experiments are now no longer taking up a swath of benches. I still have a lot of tidying to do on the main workbenches though - too many wires and bits of gadget laying about there.
Also had a go at the living room - still a long ways to go, but made a huge dent in the piles of detritus that have been accumulating since boat-work began. Another session and the room may be presentable to folks again. Who knew?
Attempted to make a souffle for
mon_chou this morning - but it didnt quite turn out as nice as it could have because I only had nonfat skim milk in the fridge. Some things just require real whole milk. Sometimes fat is the only thing between a recipe working and a sauce just breaking all to hell. The roux worked out beautifully, right up till we added the milk. Horrid stuff. It was all still edible but just lacked that smooth fluffiness you get in a proper souffle.At least I have some idea that I will be around Ottawa for the next 2-3 weeks. Just knowing that makes life a whole lot easier to tangle with.
