June 28, 2013
After my last sewing project, the 6 gore silk-lined woolen skirt with inverted pleats and suspenders, I wanted to do some simpler projects to try and up the product/effort ratio in my sewing life, and give me a feeling of having more garments to my name. About the simplest thing I could think of would be some summer A line dresses for girls.
June 20, 2013
I've been working on an embedded system at my job, and recently had the opportunity to design some low pass digital filters in Octave for that project. I thought I would put up some notes on what I did, both for my future reference and on the off chance that they might help someone else. I'll present only items that are very generic to any electrical engineering/software project, nothing proprietary.
June 14, 2013
A while ago I bought some Semolina flour from KAF to try out for fresh pasta. I had made a few batches using part semolina and part all purpose and they turned out nicely. This time however, to gain more experience with the unique characters of each flour I decided to do two batches: one from pure semolina and another from pure all purpose.
June 7, 2013
Labels: sewing projects
June 5, 2013
We are nearly out of the latest shipment of my mom's jam, and apricots are showing up at the market, so it seemed an auspicious time to cook up a batch of apricot jam.
The apricot jam I have made in years past is low sugar and quite tart. I started making it when I found myself being driven to penury by a penchant for a similar jam from Hi Rise bakery in Cambridge. Their jam (like everything in the shop) is delicious, but expensive if you eat it frequently.
June 3, 2013
Becky's birthday was about a month ago, and she diverted me to the chinese bakery in Lexington on my way home from work to pick up some cake. We were all reminded how amazing chinese bakery cake can be; light and fluffy, not too sweet, with whipped cream frosting and fresh fruit. It is nice cake for any weather, but is especially good in the summer. Another notable virtue of this type of cake is that you can eat several slices at once without passing out. I do love a good butter cake with buttercream frosting, but it can only really be eaten in small doses.
After we all enjoyed chinese bakery cake, Becky said I should make that type of cake more often, such as for the kids' birthdays. I started snooping around online, and was surprised to find that apparently no one has the straight dope on chinese bakery cake. Maybe I would have more luck if I googled in Chinese! Some sources report that the chinese bakeries use chinese sponge cake mix, which makes a lot of sense, but which is useless for my purposes. Several sources report that this cake is closest to biscuit de savoie or genoise (european style sponge cake, leavened solely with egg foam, and tenderized with syrup). My efforts at genoise and biscuit have not been stellar, so I pursued other avenues.