Derek Johnson Muses

It is my daily goal to make everyone around me better people, thanks be to God.

Tag Archives: Stovetop

Coffee (without a maker), Cookies (barely), and Omelets

Makeshift filter

Makeshift filter

During the time that I was snowed in, I faced the dilemma of how to make coffee without my coffee maker. I racked my brain and remembered how certain coffee shops like Blue Bottle in San Francisco and Intelligentsia in Chicago would brew a single cup by drip. So I found a video on YouTube and figured it out. I had to get an ordinary funnel and filter and set them over a cup. I wet the filter with 400 ml of water first, then discarded that water. Then I put the beans in the filter, heat the water in the microwave. I had to pour the water slowly, but it worked as well as I could have hoped for.

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Sloppy gingersnap dough

I also made some gingersnaps while I was snowed in, but somehow they turned out sloppy. I wasn’t able to roll the balls in sugar and had to drizzle the sugar on instead. They eat just as well.

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Cutting the slog

If there is one habit of cooking that I love, it’s making a lot of one thing and eating for several meals. Thursday, I cooked a third of a pound of pork sausage (for those of you who live in Seward, Pac-N-Save makes great pork sausage). One of my meals with the sausage was a pasta dish, the other two were egg dishes, one of which included relish cooked right into the omelet. And this is how I get through my snowed in time, by taking care of myself with wooden cooking spoons.

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Putting together lunch

A Little Cornstarch…Goes a Long Way

Making gravy is a struggle for me. I can never get the corn starch to to completely dissolve in the juice, so I spend eight minutes standing over the stove stewing over the little clumps that remain in the first serving. But somehow, the lumps resolve themselves when I put the leftover gravy in the fridge, and aren’t there when I eat the rest of it. There must be some little thing that I’m doing wrong.

But recently, I had some leftover pot roast, and I decided to take a new approach to making gravy. First, I mixed the bouillon with water and got it boiling.

The Boiling Sauce Pan

Then I tried something new: mixing up the cornstarch with the spices, namely oregano, garlic powder,  and thyme leaves, with seasoned salt. Probably an odd pallet, but it gives a plethora of sensation with balance.

The Bowl

Then I mix it together with a fork to break up the clumps, then I drizzle some of the juice in an attempt to mix a small amount of juice with it to wet all of the corn starch. But the juice on the stove is boiling away, so I add in the cornstarch mix, little by little, whipping it around and attacking the clumps with my wire whisk. I still get lumps in the finished product.

Sigh. I know that there must a better way. Perhaps if I turned the temperature down on the stove a little more toward the end, it would just naturally thicken. Or I’m just resigned to years corn starch lumps in my gravy. Maybe I could get used to the taste of corn starch.

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