cooking: frittata, scones

[schmerica]

So, the best thing about making frittata is, it makes me feel hardcore. I'm all, "ahahaha! I take all these leftover bits and random vegetables I have lying around, and I make something worthwhile and cooked and good-smelling with them! I am magic cook woman! I have made an actual meal of these unconnected bits of food!"

On the other hand, of course, is how I forgot that while they're edible and everything, I don't actually like them that much. Oops. Maybe I'll save making them again till I have the Sister around to gobble the entire thing down.

I made scones from the prettily packaged mix over the weekend. They turned out kind of weird, but in a way I am inclined to blame on me and/or my oven, rather than the mix -- they were very flat, so they look like large cookies and were just about impossible to split in half, and they also browned unevenly. They still tasted pretty good, though, I think.

As a consequence of that, I have a cup of heavy cream sitting in my refrigerator, and no idea what to do with it. Whipped cream? I don't really have any dessert-y things about. The time and ingredients things seem to rule out pies. Pasta sauce? I really have no idea. Hmmm.

Comments

[pearl-o.livejournal.com]

Huh, that does sound really good. Though I wonder again about so-hard-to-split scones, because I was having trouble just with butter and jam when they were warm.

[qe2.livejournal.com]

Skip the splitting. Definitely accepted scone treatment when they're amenable, but (as you've doubtless already discovered) tending to cause crumbs when not. Just slather the tops. Or warm the jam, put a bit of it and a bit of the pseudo-clotted-cream in small dishes, break the scones into ladyfingery things and dunk 'em.

gurrier sent me her real live authentic foolproof Irish scone recipe, and I've got a couple of others around that I've made to good effect before. Let me know if you want them, and I'll send them on.