captain_slinky (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
captain_slinky) wrote2016-02-10 08:21 am
captain_slinky) wrote2016-02-10 08:21 am
025 - Trigger Warning
I had selected about a half-pound of the finest, thickest bits out of the package of extra-smoky Bacon Ends and diced it up nicely before tossing it into the pan with a bit of olive oil to help the crisping process. As the bacon sizzled and popped, next came the white onions diced extra-fine so they would practically melt into the bacon grease. Carrot and celery came next so that they would keep just a bit of texture in the final product. I tossed and stirred the mixture as everything in the pan became one nice, brown, wonderful base. Now for one clove of garlic, sliced paper-thin so it will dissolve when it hits the pan - NAILED IT! The whole dish is going great! I reached over and grabbed the flour, ready to toss in a tablespoon or two and start making the most glorious roux the world had ever seen - you know, when the flour hits the pan at that *perfect moment* where you know it will soak in the grease and bind everything together in a rich, brown environment that will have toasted the raw flour at just the exact same moment that all the other ingredients in the pan will be at that absolute pinnacle of flavor, ready for the broth to come in and loosen all the stuck bits from the pan and make you a giant pot of happiness.
I pinched about a tablespoon of flour in my fingers and tossed it into the pan before the moment passed, and as the powder left my fingers I thought "Gee this flour feels weird, kind of..."
...And the white powder hit the pan, soaking into the grease as I finished the thought, "...Clumpy. Almost like - No... no... NO!!!"
I had grabbed the cannister of Powdered Sugar by mistake :(
I pinched about a tablespoon of flour in my fingers and tossed it into the pan before the moment passed, and as the powder left my fingers I thought "Gee this flour feels weird, kind of..."
...And the white powder hit the pan, soaking into the grease as I finished the thought, "...Clumpy. Almost like - No... no... NO!!!"
I had grabbed the cannister of Powdered Sugar by mistake :(
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The in-laws like history. They're not so much for thrill rides, so we'll save those for when they take breaks. It's my father-in-law's first time in the park since 1958 or 1959 and my mother-in-law's first time. They've been to the Magic Kingdom and Epcot at Disney World once a couple of years ago, though. They liked Epcot a lot and MK some. They will want to eat at a sit-down full-service place at least once, and I was thinking of the restaurant in DCA that serves wine, but I'm not sure about which other nice places are worth eating at.
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If money isn't to much of an object, I highly suggest the "Walk In Walt's Footsteps" tour. I think it's around $100 per person, they take your party through a great historical tour of the park that ends with a special pin and lunch at the Holly Jolly Bakery. So very worth it, for everyone from a first-timer to a seasoned pro :)
Over in DCA, try and have a meal at the Carthay Circle, another incredible slice of history wrapped in a fine dining experience (with alcohol), it's like a Club 33 that's open to regular folks.
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Club 33 is no longer part of the WiWF tour, btw. We got to enter the lobby and get a photo on the tour, but it's now off the tour itinerary.
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