Mirrored from the latest entry in Daron's Guitar Chronicles.
The lobby clock showed two a.m. when I walked to the elevators, now feeling a little itchy for a shower. When I got up to the suite I heard people laughing inside and I knocked instead of opening the door with the key.
Bart opened it. “Here you are!”
I stepped past him and saw sitting on the couch Carynne, Chris, and Remo. Remo stood up and came toward me. “Jeezus, where you been?”
Tonight I Iron-Chef-ed it. it’s St. Patrick’s Day, so I bought some Guinness stout on the way home and used it as the secret ingredient in every course. I ended up cutting two courses from the plan, actually, since the freezer drum for the ice cream maker wasn’t pre-frozen (so no Guinness ice cream) and corwin’s trying to lose weight, so at the last minute I decided not to make the Guinness cheese fondue after all. But I decided to go ahead with the dinner rolls I was making to cube up for fondue dipping.
The rest of the meal included Guinness-glazed chuck roast (the glaze consisting of a Guinness reduction with maple syrup and balsamic vinegar), Guinness-braised cabbage, Guinness-glazed carrots (glaze #2 consisting of Guinness reduction, butter, brown sugar, and a dash of sweet soy), herb roasted potatoes, and roasted sweet potatoes.
For the dinner rolls I looked at a recipe on Cooks.com for “quick and easy dinner rolls” and decided to up the amount of yeast, get rid of the egg, cut the sugar to almost half, use olive oil instead of melted butter, and add herbs. And Guinness. It made 11 rolls in the large muffin tins. Here’s the details:
Mirrored from blog.ceciliatan.com.
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