Maintenance

[unixronin]

Just some minor¹ FL cleanup.  Nothing to see here.  Move along.

If you got removed, the most likely reason is that you seldom or never post anything — or anything visible to me — anyway.  (In particular, if you haven't posted anything in over a year, this is almost certainly why.)  If you read my journal but haven't commented on anything in forever, that's a good possibility too.  Likewise if your journal now consists entirely or almost entirely of aggregated tweets; if I wanted to read tweets, I'd join Twitter and at least get them in some kind of semblance of context.

If you think I may have removed you unjustly or in error, feel free to poke me in a comment.

[1]  Well, OK, so it ended up not as minor as I'd originally intended.  The principle stands.

Comments

[brownkitty.livejournal.com]

::waves::

[unixronin.livejournal.com]

::particles:: ;)

Bose-Einstein condensates

[novel-tharkun.livejournal.com]

Yeah, I feel special. I fit the category, and didn't get removed. Thanks. :)

Re: Bose-Einstein condensates

[unixronin.livejournal.com]

Well, I'm trying not to drop anyone who's present and paying attention...

[fatcook.livejournal.com]

Yay!
I don't tweet and I do try to post regularly. Although I haven't seen anything from the Caer lately. What's new on the cooking front?
I have cookie-cake...

[unixronin.livejournal.com]

Well, I made up supper as I went along today ...

Melt about 2tbsp of butter with a generous teaspoon each of chives and tarragon. When the butter reaches the point of foaming but not yet brown, lay several thick fillets of a firm white fish into the pan (I used mahi-mahi loins) and cook just until the surface of the fillets is opaque on both sides. Layer the bottom of the pan with about half a dozen carrots, peeled and quartered lengthwise, setting the fish on top of the carrots, then add about a tablespoon of light plum sauce and about two tablespoons of ... well, I used apricot pepper jelly, but you might try any fairly sharp fruity preserve, apricot, peach, even orange marmalade. Give the jelly a minute to melt into the remaining butter, then add about a cup and a half to two cups of white wine (I used a California chardonnay that was too tannic to drink). Bring it to the boil, cook it down until most of the liquid is gone, turning the fish sillets a couple of times then add about a quarter to a half cup of heavy cream, simmer just until everything is combined, and serve.

We served it over steamed turmeric rice with green peas (a tablespoon of turmeric in a pot of steamed rice, frozen peas added five minutes before it was done then stirred in and left to sit for about ten minutes), byt cymrullewes complained that the rice was too powdery for her from the turmeric. I find this utterly mystifying, as I'm unable to find any powdery quality whatsoever to the rice.

[fatcook.livejournal.com]

That sounds lovely. I have a spicy margarita jelly that I have been needing a use for.
As for the powdery taste, I can't taste it either but My Husband can. I have found mixing the turmeric in the water before adding the rice usually takes care of the complaints.

[rosencrantz23.livejournal.com]

*deactivates lurk field for a spell*

[unixronin.livejournal.com]

Relax, you're a frequent enough visitor you're plenty safe. :)

[yndy.livejournal.com]

phew!! I know I haven't been particularly chatty of late - but happy to still be here! :)

[rob-thompson.livejournal.com]

Thank you for allowing this displaced Northerner to remain!