Ysabet (
umadoshi) wrote2026-03-29 03:49 pm
Entry tags:
Weekly proof of life is weirdly heavy on the cinnamon talk
Media intake for the last week or so boils down to "a couple chapters of various non-fiction [nothing new] and Thursday's The Pitt." We'll probably try to get an episode or two of Frieren in tonight, before Dayjob swallows me whole for another week.
My main goal for this weekend has been accomplished: today
scruloose and I decanted some spices from bags into jars (including the cinnamons and chai spice baking blend replenished from Silk Road* since the last time we batch-prepped for banana bread) and then did a round of bagging up dry ingredients for nine quadruple batches of my breakfast banana bread while actually baking a tenth batch. It's only the second time we've done it, and having the dry ingredients bagged and ready makes such a difference, but the prospect was more exhausting than it had any right to be. (Actually doing it was fine. This time we [reversing how we did it last time] went with me reading off the amounts for each ingredient and rotating the bags while
scruloose did the actual measuring and dumping ingredients in.)
*Last time we didn't have nearly enough of any one spice for ten quadruple batches, so some go the chair spice blend and some got the Vietnamese Saigon cinnamon and some got the Indonesian Korintje cinnamon. We also have some of their third type, the Sri Lankan true cinnamon, but the description on the jar says its flavor is pretty delicate, so it didn't seem likely to really shine in the banana bread.
(My erratic spices fascination has resulted in us currently having four kinds, actually, but little idea of what to make that will actually showcase the different types so I can really tell the difference. ^^; [The fourth is the Royal Cinnamon from Burlap and Barrel in the US.])
My main goal for this weekend has been accomplished: today
*Last time we didn't have nearly enough of any one spice for ten quadruple batches, so some go the chair spice blend and some got the Vietnamese Saigon cinnamon and some got the Indonesian Korintje cinnamon. We also have some of their third type, the Sri Lankan true cinnamon, but the description on the jar says its flavor is pretty delicate, so it didn't seem likely to really shine in the banana bread.
(My erratic spices fascination has resulted in us currently having four kinds, actually, but little idea of what to make that will actually showcase the different types so I can really tell the difference. ^^; [The fourth is the Royal Cinnamon from Burlap and Barrel in the US.])