Quietness and invalid food
I’m sorry there was no post yesterday. I also suspect today’s won’t be up to much. The trouble I have a virus. The worst symptoms are over, thankfully, and I’m no longer racing to the bathroom at the mere thought of food. I’m not really up to contemplating culinary matters too closely yet, though. And yes… I can’t not post. There would be a deep wrongness about refusing to post with this illness when I’ve posted from interstate and from other illnesses. Let’s face it, I refuse to wimp out (at least now that I’m actually out of bed).
I feel like talking about invalid food. For some reason the beef soups that I read about as a kid always appealed to me. They sound much more pleasant than, say, a panada. The last time I encountered a panada was in Georgette Heyer, anyhow, and she was very much not a nineteenth century writer.
The method for the fine beef drink for invalids is surprisingly simple. It’s basically steamed beef, with the steaming done with the lid on. The quality stuff from the meat is supposed to be drawn out of the meat until you are left with nothing but the finest quality and most easily digestible drink. When I get well enough to work out if I have the pans to do it with (and I may just) I might use up a package of chuck steak in the process, although one recipe (according to my vague recall) specified a higher quality meat. Anyhow, my chuck steak is quality meat, just a tougher cut of quality meat, so it will have to do.
What I was going to post about yesterday was class, and what I was going to post about today were some more of the recipe tests. Both of those will have to wait, since tomorrow I had not emerged at all from illness and today I’ve only just emerged. Still, at least I’m back. And it’s only one remove from a beef drink for invalids to a fine consommé for gourmets, so life can’t be that bad. Besides, I’m a half inch thinner than two days ago.
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