The Daily Mustard|
[Most Recent Entries]
Thursday, December 14th, 2006
|Thanks for nothing, LJ
My main computer uses Mozilla for its browser. LJ changed its posting interface a couple days ago, and now, every time I try to post, it tells me that Mozilla has created errors and will be closed by Windows, and when I click on the dialog box, I'm kicked off.
For a while today, it kept doing this in conjunction with a Netscape wizard that kept trying to get me to download some agent or other. Well, I finally disabled that unwanted piece of impertinence. But I still can't post from my main computer. This old, cranky computer uses Internet Explorer for a browser. But it's a pain to use this box to surf the net.
|Yeah, I don't get it, either
On the twelfth day of Christmas, aefenglommung
sent to me...
...and a traditional in a fantasy.
|One LAST time (I hope)
Heading east in the morning. Gotta go to Fairfield to pick up a coupla pieces of stovepipe, then off to Wilderstead. It is my hope (please, Lord!) to finish the installation tomorrow, then clean and fire up the wood stove. Also, to clean up the cabin in general. Toward that end, I'll be bringing a vacuum cleaner (aren't generators wonderful?
|Plum pudding recipe
Mix* 1 cup each
whole wheat flour,together with
chopped dried figs,
chopped dried prunes,
2 eggs,and 1 teaspoon each
2/3 cup milk,
3 cups real butter**,
grated orange or lemon peel.
loosely into wide mouth jars within 1 inch of top. Screw
top on tight. Boil
jars for 3 hours in a canner. Empty
immediately into molds and let set hard. Do not
pour off liquid in jars, which will quickly be re-absorbed by the pudding (and that's a good thing).****This is a goosh-with-your-bare-hands deal. There's no easier way to do it.
**Don't try this with cold butter. Let it warm up and soften first.
***Plum pudding is fairly dry as it is, so you don't want to lose any of the moisture! Dump the whole soggy mass in your mold(s).