Tuesday, August 16, 2011


I am ever so proud of myself. When I first moved out on my own, some family friends gifted me two recliner chairs. They weren't especially attractive, but I was a struggling student, and beggars can't be choosers. I have been trying to get rid of them ever since Thatboy and I got married and moved in together, but he's in L-U-V with these chairs and kept insisting they stay. And I have to say, when I was battling the pinched nerve in my neck a few years back they were the only place I could sleep.

BUT with this new move I was finally able to convince Thatboy it was time for the chairs to find a new owner. And today, the lovely donation people came to pick up the chairs. THEY'RE GONE! Before you feel too bad for Thatboy, I should also point out that I am ever so proud I managed to find him a new pair of sandals he's been looking for forever. I found them, now I just need to go pick them up when they get shipped to the nearby store. See? Shoes for chairs? Sounds like a pretty good trade to me.

Waiting for the pick-up guys gave me some time to play in the kitchen (really, a 3 hour window???????). Which meant I could get dinner going and try something completely different. Maybe not completely different, because I've done cold terrines before and this isn't so different. Because it's made with the stovetop and refrigerator it doesn't heat up the whole house, and cold meals are perfect for summer. Which is why last night we had another cold dinner - gazpacho. Although is anyone else nervous that summer is almost over? Autumn is right around the corner!

Cold-Pressed Veal (from the Fannie Farmer Cookbook)
3/4 lb veal, cut into cubes
1 celery stalked, chopped
1/2 onion
salt and pepper
1 sprig tarragon, chopped
1/2 pkg gelatin
1 1/2 Tbsp cider vinegar
1 sprig parsley, chopped

  1. Cover veal, celery, onion with water in a pot. Sprinkle with salt and pepper and bring to a boil. Simmer 40 minutes.
  2. Strain, but reserve the veal broth. You can ditch the celery and onion.
  3. Grind the veal and tarragon in a food processor.
  4. Soften the gelatin in 1/4 cup cold water.
  5. Boil the veal broth until it is reduced to 1 cup and add the gelatin, vinegar, and parsley.
  6. Stir in the veal mixture and add salt and pepper to taste.
  7. Pour the mixture into a loaf pan and refrigerate overnight.


  1. Sometimes it is hard to give up "old friends".

  2. Aww.. Your post reminds me of my old pairs of clothes. I would hold on to them even if they are torn and all. Mom would then somehow make me calm and then dump it!! Old stuff always have an attachment :D

  3. That veal is stunning - must look up your sauce. Yes, I want it. I am not a pack rat and husband is. They say it is about balance, right? Now, if he would only get rid of his college text books that he has never looked at in our 25 year marriage... I would be happy. I am sure they have paper lice.

  4. That sounds like a pretty fair trade off to me! Plus he got a delicious meal out of it because you had to stay home. Double score.

  5. Aw, I can understand the sentiment to old furnitures, but once they're gone, you miss them for a few hours then promptly forget about them. New sandals should help too! ;-)

  6. I am definitely not nervous about summer becoming autumn-I am on my knees begging for a breeze at this point (ugh).

    I do think it's a pretty good trade "chairs for shoes"-awesome.