Start of a Japanese-inspired kitchen knife thingy. Initial profile and grind done, needs heat treating, sanding, final grinding, buffing, handle, and all the rest.
Month: August 2023
Getting the band back together
Everyone back in the office for the 1st time since the end of June :)
How I wake up in the morning
Any time between 6 and 7 in the morning, Byron comes on the bed for a cuddle. Thank god for earplugs, because he snores!
Back to the shop
For the 1st time in over a year, I’m back in Colin’s shop trying to make a knife. I realise that I’m crap at manual work like this – I need a lot more practice – but I really enjoy it. Colin’s travelling for work from tomorrow, buy we’ll carry on when he’s back. Can’t wait.
[recipe] Ice-cream cake
5 large eggs, yolks and whites separated
80 ml milk
100g granulated sugar
2 tsp vanilla extract
90g all-purpose flour
1/4 tsp pinch salt
Powdered/confectioners sugar
1 liter ice cream of your choice
Preheat oven to 350°F/180°C.
Grease a Jellyroll/Swiss roll pan (10 x 15 inch/25 x 38 cm) liberally with unsalted butter lined with parchment/baking paper.
To a bowl add the egg whites beat until stiff peaks form.
To a mixing bowl or stand mixer, add the egg yolks, milk and sugar, beat for 2 minutes until the sugar is dissolved and the mix is foamy and paler in color. Whisk in the vanilla.
Sift the flour and salt into the egg yolks, whisk until well mixed. Take 1/3 of the egg whites and carefully fold, using a spatula, into the egg yolk mix. Repeat with the other 2/3 of the egg whites until fully incorporated and the mix is smooth.
Pour the mix into the baking pan, smooth to an even layer. Lift the pan drop from a couple of inches onto your counter to even the batter and remove any air pockets or bubbles.
Bake for 15 minutes until golden brown.
Allow to cool for a minute. Lightly dust the top of the cake with powdered/icing sugar. Use a knife to loosen the edges and flip the cake over onto a towel laid out flat on your surface. Turn the cake one of the shortest edges is closest too you. Carefully peel away the parchment paper. Dust the other side with powdered/icing sugar. Take the edge along with the towel and roll tightly onto itself. Do this while the cake is warm to avoid cracking. Allow to cool completely at room temperature.
Once the cake is cool, carefully unroll. Scoop the ice cream onto the cake and smooth to an even layer. Take the end closest to you and roll up with the seam on the bottom.
Place on a freezer friendly plate or board and freeze for 30 minutes or until ready to serve up to 1 month.
Byron likes waffles
Byron is “helping” me make waffles. He’s a very good kitchen helper, even if he tends to flomp in front of drawers and doors I need to open. He’s currently waiting until they cool enough to eat.
Love this picture. He regularly goes cross-eyed for treats.
Update: He’s had his share of waffles, but is now complaining about the insufficient waffle content in his belly. He’s sitting in the kitchen, whining pitifully.
Boobs make everything better
