(no subject)

[totchipanda]

As I left work yesterday I was lamenting needing to feed myself. It was literally as easy as heating up a helping of soup in a pot. Wah wah, too hard. I got home later than usual because I had to go to the pharmacy first, where I sat down to play silly games and told myself that at 6, I would get up and do whatever I had planned for dinner.

I got ambitious and made GF baking powder cheese biscuits, who am I! Washed literally three dishes (the OG soup pot needed to be washed 3x though, I had walked away and the rice had burned onto the bottom). Accidentally kicked Sophie who was behind me, tried to jump out of the way, got knocked around and missed her landing, upset some dishes and rocketed out of the kitchen not to be seen anywhere in my presence for almost 3 hours.

The biscuits were delicious, BTW. Literally just subbed GF flour for an average biscuit recipe. (2 c. flour, 2 tsp powder, 1 tsp sugar, 3/4-ish tsp salt. Cheese grated into the flour mix. Cut in 1/2 cup of cold butter. Add 1 cup-ish of milk [it should hold together and be damp, but not so damp that it starts looking soupy]. Plop in globs onto a parchment lined sheet and bake at 400 for 18-25 mins until golden and starting to brown on the edges.)

Got the shears, so I scalloped one strip (of six) of the edges of the very long strip of trimming. It's difficult on my hands so that will be a slow process. Cutting the scallops isn't all that noticeable so I'm not sure if I'll continue it. I then elected to center-gather a 9" down to 6" and pinned it onto the mantle to see how I liked it. And I wasn't sold, so I trimmed one of the off-cuts (I have WAAAAAAAAY more strips than I'll actually need lol) and did both a 1/3 edge and a double edge to see how I liked those. By then it was approaching 10pm so I'll let it marinate and decide later. In the meantime, I can keep cutting scallops.

Comments

[danabren]

You will use those strips for something else. And the scallops will be noticeable en masse even if they don't pop, by virtue of not having sheddy shreddy raw edges.

[totchipanda]

I'm using the scalloped scissors to cut larger scallops, so they are scalloped scalloped? Which doesn't look like a real word anymore, yeesh. I've got the time for it so I might as well keep going.

[danabren]

You're a brave creature to cut scallops with scissors, yowza. Of course, my experience with pinking shears is my grandmother's massive and very stiff steel shears which call for extreme hand strength. I think I bought a pair of light-weight cheapass pinking shears a bit ago just so that I had a pair, but I have never used them.

Those huge things are industrial, I should really lube 'em up and see if I can't make them more utilitarian.

[totchipanda]

It's not an ideal method, my hands were not pleased after only one side of the strip. That will be a slow project over several hours. Oh, to have a pinking wheel thingamabob.