6 posts tagged “memories”

A few weeks ago, I went and wrote up an info-dump on cooking sites to share with my friends: After all, there are so many good places for recipes out there.

I'd hope that any Internet foodie already knows about the good places for recipes: Epicurious.com. Epicurean.com. Myriads of food blogs like 101 Cookbooks and Simply Recipes. And as for community sites -- I had my start with AllRecipes.com, but when it comes to that sort of site, I'm personally fond of Recipezaar.

But did you ever think of NPR as a source of recipes?

They are. I've added their feed to my iGoogle page, and I pounce the moment I see a new link -- It's not the best place for searching for a specific recipe, true, but they seem to have some of the more interesting food-related articles out there.
Today's love fest is for NPR's Kitchen Window: Granita by Any Name -- Call it an extension of my Spice Cream obsession, especially when considering the offerings of Sangria or Orange, Grand Marnier and Lavender Granitas. Coupled with the hot weather, I can hardly think of anything better.

On the News with Food front, I'm also terribly fond of the LA Times' every-Wednesday Food section, but word to the wise if you want to look -- You need to be subscribed to even be able to peek at most of the articles. Boo hoo.

I know I've had a link-dump before on other places with recipes: I remember going on and on about Williams-Sonoma's recipe and technique pages, though you really have to be relentless in searching that site sometimes. Cooking.com. Café Beyond -- Two out of three of these contain recipes and techniques, so I usually end up saving the page in some format for the info as there doesn't appear to be an archive. (Alas.)

Plenty of good resources out there.

 
I must have been on to something, since I've added not one, but three new food blogs to my reading collection from the time I originally shared that information. I found Orangette thanks to following a link out of NPR's Kitchen Window, my dear friend C. glibly sent me a link to Heather Christo ("My co-worker's friend is launching her foodie website and I thought it was nifty," she says. "Take a peek!"), and Simply Recipes linked to Tea & Cookies two days ago. (Two days that I've spend going through Tea's blog, deciding amidst the travel, tea, grilling lessons, and keys to a well-prepared kitchen that she's a person I wish I had the chance to get to know in person.)

Clearly, the Internets are plotting toward inundating me with food blogs to get back at me for going all knittery.

So. There's a world of intimidatingly good cooks out there that are also really fascinating people... Not that the two are mutually exclusive. Actually, seems to me most interesting people are foodies or otherwise passionate about something.
... Tea may also have posted this meme in one of the more recent (but still older) posts. I'll admit to a  weakness for interesting memes, so...

EIGHT FOOD THINGS YOU MIGHT NOT KNOW ABOUT ME

1) WHAT ARE YOUR FAVORITE FOODS?

Sushi. I can't narrow it down more than this, because that's just cruel. Shiro-Maguro nigiri (albacore sushi) is a favorite, but so are hamachi (yellowtail), toro (the fatty tuna), anago/unagi (eels), and my crispy, ever-present spider roll or salmon-skin handrolls. There's so many different flavors, textures, and colors that there's no bigger pleasure for me than a nice selection of different sushi, set at center for everyone at the table to share.

Dim Sum. I regret that I have not yet had the chance to go to a 'true' dim sum restaurant in the local Chinatown, but oh. My 'secret' dim sum stop on PCH and Oak is always a pleasure to take friends to, as much because said friends (and family!) let me stop the carts and order for everyone as the morsels laid on the table. I'm always partial to the steamed char siu bao, the deep-fried hom suey gok, the steamed Shanghai bao with their rich, brothy centers plus the plum vinegar / shredded ginger dip, and the slick 'rice noodle' dish hiding their delicious meaty centers between rolled sheets of rice flour and sweet vinegar sauce... Though I can never forget the honey-like thick lotus seed center of my favorite sesame balls.
Sundays are also a treat at that restaurant, because that's when they pull out the things they don't make the rest of the week, and I'm personally of the mind that the char siu flakey pastries are to die for.

Creme Brulée. If you've never sat down with me in a restaurant that has this on the menu, then it's likely that you don't know about my utter weakness against this dessert: I'm an addict. The last two times I went with my mother to the Hamburger Hamlet, I saved room for dessert because they have a peach creme brulée. (Also, serving it with a quarter cup of diced peach pieces served in their own juice and tossed with mint doesn't hurt.) -- When my favorite French restaurant Le Chalet de France was closing, I made it a point to run back from college for the weekend solely to go on their last Saturday open and asked (bold as brass) for their recipe. They gave it to me, and I still have that napkin the maitre'd scribbled the note on hidden away. Ever since then, I collect creme brulée recipes like another of my friends has been known to collect recipes for shortbread and trifles.

Blood Oranges. I do have a fondness for citrus, but blood oranges always take the metaphorical cake for me. There's just something about cutting into a light orange skin and finding that dark purple-red center. It could just be a 'weird color' food thing, but I also still remember one trip out of Green Valley Falls (I think) in El Cajon when I still had friends down that way, and stopping at a roadside stand on a whim, I found them, fragrant and sweet. Just the thing for someone parched out by the sun and hiking through forests -- and I peeled the thing, not knowing any better, dripping the bloody juice all over my shirt while attempting to separate it into the familiar neat orange wedges and getting shredded pulpy pieces instead, but still licking my fingers clean of the juice. Yum.

2) WHAT FOODS DO YOU HATE?

Eggs and catsup. Which is unfortunate, since the fiancé only eats his eggs that way -- but it turns my stomach and I just cannot get through to whatever it is that people see in that combination. It also extends to eggs and any tomato-esque product, be it tabasco, salsa...

Liver. The only liver you'll ever catch me eating is rumaki, and even that's usually just for the bacon and the water chestnut. I used to eat it as a kid, but the flavor's just too heavy or something for me -- and I can't stand the smell when it's cooking.

Celery. Everyone tells me it has no flavor, but I beg to differ. It tastes bitter and sour to me, and not in a way I find pleasant, so I just don't eat it.

3) FOODS YOU LIKE BUT ARE EMBARRASSED TO ADMIT?

BBQ Chips and Ice Cream. Whenever I tell someone about this, they always immediately ask if I'm pregnant. I started eating this at the tender young age of eleven, so I'd sure as hell hope not. ;) It was a combination I read about in a story from my Cricket magazine -- potato chips and chocolate ice cream -- so I was curious enough to try it: We only had the BBQ Lays, so that's what I used. The salt-spice is an interesting addition to the sweet of the ice cream.

4) STRANGEST FOOD YOU'VE EATEN AND ENJOYED?

Does the BBQ chips and ice cream count?
All right, seriously...

Emu. Not terribly weird, but I was amazed to find out it's a bird that cooks up and vaguely resembles red meat. A former boyfriend snuck it into meat sauce in place of beef, and it was terribly good.

Beefalo. Mom saw it in the market once and brought it home: A cross between a cow and a buffalo. I don't remember ever having it again, but the burgers were pretty tasty.

5) COOKING FAILURES THAT STILL RANKLE?

Bad Meatloaf. My mother makes a mean meatloaf, made even funnier by the fact that she can't stand the stuff. My brother, Dad and I can't get enough, so she made it -- but it wasn't her thing. Unsurprisingly, shortly after first moving into my old apartment, I wanted meatloaf. I had all the ingredients necessary except for tomato paste... But I had tomato soup.
Oh God, it was awful. Too sweet, too liquid, even undiluted -- I ended up throwing the meatsplat away (because it certainly wasn't going to be mistaken for a loaf, even with all the breadcrumbs I put in to try and compensate) and just eating the german potatoes I'd fried up as dinner instead.
I did get better, and each time I make meatloaf, it's to thumb my nose at that first attempt... But I'm not ready to forget it just yet.

Runny Cookies. This one still bothers me, because unlike the meatloaf above, I have no idea what went wrong. It was a year ago and I followed the instructions to the letter, used the right amounts of butter / flour / sugar -- and I mixed and chilled and baked like mad, trying to make a small army of chocolate chip cookies that had been requested to go with a friend's All-American Dinner party. I've got the third and fourth sheets ready to go when I open the door to the oven and find the four dozen cookies I'd put in ten minutes prior had all merged into one large, overcooked cookie.
Panic ensued. I thinned out the number of cookies, hoping it had just been a fluke while I willed the first two sheets cool so I could clean and get to the next batch -- and eight minutes after putting them in, I had cookie puddles that much closer resembled chocolate-studded burnt pizzelles than your all-American chocolate chip. Lessening the time further meant they were still puddles and half-raw.
With twenty minutes before we had to leave for the get-together, I ended up dropping dough into my one lonely muffin tin, just desperate to get something semi-presentable: I only had about a dozen and a half of the planned seventy-two cookies and a large amount of frazzled nerves.
Insult to injury: I tried the same recipe the next week, and it went off without a hitch. Maybe it was the sheer volume I was attempting -- Can't say.

6) INGREDIENTS YOU DON'T WANT TO CONSIDER LIVING WITHOUT?

Garlic. I know that there's been a recent movement to try and remove garlic from Italian cooking, since it overwhelms the taste: Wrong. Wrong, wrong, wrong, and you're never taking my garlic from me -- You can steal my stinking rose from my cold, dead fingers. If I didn't think it'd get me smacked by all my friends, I'd use it in everything except my baking. (Although, there are several things I can picture that being good in... Foccaccia or popovers, anyone?)

Smoked paprika. I don't use it frequently, but there are just some comfort foods I make that can't do without it -- Chicken paprikash being the primary example, but I also like to sprinkle a little of it into my stews and eggs. There's really no other spice like it, in my opinion.

Balsamic Vinegar and Olive Oil. The two are always paired in my mind, and always made better with garlic: Still, there's so much I use balsamic in when I'm making dinner, the thought of going without makes me sad. Once I started using balsamic, it was love: I don't understand how my mom can turn her nose up at using it when she's never given it a try.

Cheese. I use cheese at the smallest provocation. It doesn't necessarily matter what kind: I try to keep a selection of blue, asiago or romano, parmesan, sharp cheddar, and brie in my fridge at all times, and I'm even happier if I have a little goat cheese, aged white cheddar, or swiss there, too. The simple act of having gnocchi in the pantry is enough to send me after a double handful of shredded cheese while I brown them in the pan. Yum.

Gnocchi. Certainly the most recent of my pasta-related loves, it nonetheless manages to be my favorite. I will take gnocchi (dried, frozen, packaged fresh or homemade) over any other pasta -- and that's high praise, given my surely inborn, cultural love for spaetzle and my fondness for all things rice noodles. If I had to forgo pasta entirely except for one kind, this would be the one I'd choose to keep. Versatile, able to be a side or a main course, and varying from satisfyingly hearty to temptingly light... There's no question that I'm all about the gnocchi, especially now that I know what to do with them.

Beans. These are a recent addition to my repertoire, but I'm experimenting with them. Fresh beans, canned beans, frozen beans, dried beans -- I already knew I loved green beans, the proof along the bottom shelf of my freezer and pulled out whenever I thought we needed more green in our diet, but having recently found the baked beans recipe, I'm all about broadening the spectrum to include legumes regularly. Also, as someone who's mad about hummus and already has olive oil and garlic listed as ingredients not to be lived without -- Sounds perfect to me.

7) CUISINE YOU'D LIKE TO KNOW MORE ABOUT?

I know surprisingly little about Mexican, Mediterranean, and Persian cuisines. I can do Italian, a little, but even with that there's still a lot of room to learn. (Not that I'm an expert on Asian and French cuisine, by any means... But I feel a little more well versed in those. I can handle coq au vin or off-the-cuff veggie sushi rolls, which must count for something.)

8) FOODS YOU HATED BUT HAVE GROWN TO LOVE?

Avocados. Okay, this is going to have some of my friends gaping at me if not actively laughing or teasing: Oh, how I love avocados. Of course, I only started eating them outside of guacamole during college, and wow. All I need now is a ripe avocado, a spoon, and a little salt and/or a dribble of pure citrus, and yeah. I'm in heaven.

Eggs. Don't look at me like that -- I really didn't like them as a kid, and the parents finally stopped asking me to choke them down when one slid back up at about the age of seven. I was re-introduced to eggs in omelettes, and then I deigned to have scrambled, and by late high school, I was almost willing to eat poached eggs. It took me a while, but now they're one of those ever-present ingredients in my fridge, and not just because you can't make a cake without them... I mean, there's quiche.

Beets. Yeah, I know, show me a kid who ever liked beets -- but I'll have you know, I've always loved the other traditionally hated veggie, the brussel sprout. Beets never really appealed to me 'til I found a beet salad calling for diced roasted beets, shredded mint and olive oil. I've been partial ever since.

Tomatoes. This is the most recent food ideology changes, since it seems to me that I've only been eating raw tomatoes with anything approaching pleasure for the past year or two (which means it's probably more like five). I couldn't stand them before, the slimy texture of the seeds enough to send me running away -- and truthfully, I still have that issue with cherry tomatoes, but I'm happily eating about every other variety there is. Strawberry tomatoes are a decided favorite, and I really, desperately need to find a plant that grows those for my front yard. Sugar plum and grape tomatoes are a brilliant snack, and the roma will forever be my first tomato love, especially with a little fresh basil and mozzarella. Yum.

So. Anyone else want to answer this one?

Awww. Swap's over for me. ;)

Juni: Thank you! The Summer Linen you sent over arrived safely yesterday, and I'm quietly going mad trying to decide what to do with it -- since, as you know, I've never used linen yarn before (and I was curious about it).
I'm also endlessly amused at the term 'muggle blog' -- I'm going to have to steal that one from you.
Thank you for all your work as my upstream pal -- It's been a really fun experience for my first skein swap. (And also, one more thank you for the birthday wishes -- It's been a blast so far.)

... But, I still have one more package coming for each of my downstream pals.
I've picked up the dye needed for Pal 1's massive skein of raw silk, and now I just need to un- and rewind the hank into sections a little longer than 4' around. (I'm going with the dip-dye method and depending on how pleased I am with the results, may over-dye the whole thing with a lighter color... but if I'm going dip-dye, I think a little more length in the skein keeps things interesting.)
Pal 2's last package is just waiting on some non-wool roving I picked out for her to show up on my doorstep: She's a spinner, I asked if she wanted non-wool roving, and I am also including some yarn, so. She's getting lots o' love through the mail in the next week or two.

I've discovered that I apparently spoil my downstream pals. Another of my knitty friends once told me she's guilty of the same thing: I laughed at her at the time, but I think I know where she's coming from. I tend to overbuy and grab more than one thing for my pals as I want to make sure they've got the thing they want -- I suppose I'm a bit of a perfectionist when it comes to giving gifts. ;)

I'm really glad to have gotten to know a few individuals in this swap... And perhaps that was the point? :)

I'm currently writing in from San Fransisco, where I've been visiting one of my best friends for the weekend: We stopped in at the San Rafael knit-in yesterday, since it was World Wide Knit in Public day -- And I had a small group of highschool students park and watch me work my cabled Dashing 'gloves.' (The girl was a crocheter who gave me mad props for knowing how to knit, and I handed the project over to her so she could have a close look.)

I had a good time. :)
And I also picked up some more souvenir yarn while we were out and about, both at Marin Fiber Arts and at Dharma Trading.

And it was also a good day to go since the San Rafael street faire is also on this weekend. It was FANTASTIC to see the pieces in their working phase yesterday, and I can't wait to go back today and see the finished art.

Took the plunge: I'm officially part of the No Sheep for You skein swap.

It should be fun. :D

Day 2 of my Knit Your Bit project. I would be a lot farther along if I hadn't gotten bored with it yesterday: This is why I should carry more than one project at a time in my bag. I mean, I have three inches of the 36 to 40 required by the pattern before I get another color change and a break from the monotony.
It's strange. I've discovered it's more fun to knit scarves longways than the traditional short ends I'm being forced into now by the pattern -- It's different, it's immediate, and I can see how long it's going to be the moment I decide I've cast on enough stitches and turn, and then I've only got six to eight inches before I'm done. I can finish the thing in an afternoon, as the friend over on Saturday can attest.
Yeah. Turning a piece always slows me down, so having to work in 20-40 stitches per row drives me out of my skull. It's so boring.
Now, lace patterns that same width take me forever, but they're at least interesting: I get to do something other than count my stitches as they move from one end to the other -- though let me tell you, stitch markers are LOVE. Now that I've discovered them, I don't know how I ever managed my amigurumi experiments or hats without them.

So, yes. I'm bored.
I do have yarn for two scarves, what with the loden and the denim, but I've always been intending the blue one go to my Grandpa -- who also served in WWII, so. He wasn't one of the Tuskeegee Airmen, but I think he might like having something his first granddaughter made for him. (It'll probably remind him of Grandma, actually -- On thinking about it, I believe my crafting ADD comes from her. She was always on something new, trying new techniques just to see how it would come out, and she loved things like sewing for sewing's sake. It occurs to me that I don't know if she ever picked up needles or a hook in her life, but I'm willing to bet she did, once upon a time.)
... But since I'm making it for Grandpa, that means I don't necessarily have to follow the directions as written. I guess I'll just have to see if I can make shortwise stripes on a longways scarf.

I'm taking a second crack at the Convertible in a different yarn type and weight: I have about 880 yards of Gossamer yarn from KnitPicks, in the color Rose Garden that I've been saving: My original intent fell through, but now it has purpose. I also like the longer sections of color that Gossamer has, vs. the inch and a half to two inches of color inherent to the Royal Bamboo ombre I originally picked -- Rose Garden is about six inches or so per color, and it leaves these nice, gradually shifting colors along the row. Okay, it's wool -- Merino, specifically. It turns out I have a real soft spot for that type.

... Pun unintentional.

But it's turning out really lovely, though I won't be completely sure 'til it's been blocked, many weeks from now. I've also picked smaller needles, since the yarn is finer, and I'm going with eight repetitions of the pattern instead of the six I had to do to make gauge with the Royal Bamboo. (I'm also debating whether I want to do eight reps of row 1 of the pattern, or if I want to shake it up a little and do section 1: row 1 pattern, section 2: row 2, and so on. On row 2, start with the row 2 pattern and move down the line, rep 6 heading back to row 1's pattern. And so on.) Also, I think the smaller gauge will work with my quarter inch shank button 'cufflinks'. Here's hoping.

I've been terribly quiet here lately: Mea culpa. I'm just not cooking as often as I used to, and I keep forgetting to log in here and post recipes. (If only Vox had a backdating feature, I could go back and re-write up the notes I've been making to myself -- C'est la vie, I suppose. Ahha, they do! Guess I'll be going back.)

I've also largely been off the computer because I've become obsessed with all things knitting.

I was recently (as in, in the past two months) able to get myself a set of Options interchangable needles from KnitPicks.com -- thank you, state refund -- and a set of knitting bags.

About this time two, three years ago, I was dragged to my first SCA event: A local archery tourney, I believe, and I had a lot of fun sitting around with the friends I came with.... Until they went off to either attend their SCA-ly duties or engage in the tournemant, leaving me all by my lonesome.
At the time, I was a crocheter, and suddenly very sad that I hadn't thought to bring my current project along. So I sat down with the spinning and knitting girls to see if someone in their midst had a hook I could borrow.

No, as it turned out, but they shanghai'd me into re-learning how to knit.
I haven't put the needles down since, and I have innumerable scarves, half a dozen hats, a poncho and a wrap to show for it, along with several projects in simultaneous progress.

I say re-learn, because many, many years ago, my Babí handed me a pair of knitting needles and laborously taught me and my four- to five-year-old hands how to knit. (Purling was something the knitting ladies taught me for the first time, and I'm now comfortable with that and yarn-overs that I can manage without watching my hands.)
Being from Eastern-block Europe, it's no wonder I learned the Continental style of holding needles and yarn: I also have to add that watching friends who've learned American always makes me cringe a little, just because there's so much movement. It's no wonder they complain they can't knit for extended periods of time, throwing the yarn this way and that way and practically juggling the needles... Or so it seems to me.
Mileage varies, as the saying goes.

Current project that's eating all my spare time: Knitty's Convertible, in several skeins of Plymouth Yarn's Royal Bamboo that I've been hoarding nearly forever (color 09 for the curious). Unfortunately, the Bambu mentioned in the pattern is apparently lace weight, where the Royal Bamboo is much more a sport- to worsted-weight.
Consequently, I've had to frog the thing twice before I figured out how to convert the Convertible. (Five repeats of the lace pattern instead of seven, incidentally.)
The bamboo is a very persnickety yarn. It splits like mad, and I've only just got to the point where I'm not snagging it like mad with my needles -- I'm probably never working with Royal Bamboo again after this, because I hate it when the yarn's more tempermental than I am, but it does look lovely. It's also surprisingly heavy, though: The shanked buttons and rings that I've worked up are probably not going to work out for this project. (I have some mercerized cotton in red/black that I'm thinking of trying next for the same project, once my fingertip stops complaining at me for abusing it so: Clearly, I knit too tightly.)

I generally am not entirely fond of wool yarns.
There are exceptions: I have an unreasonable love for Malabrigo yarn, and made a poncho out of five skeins of the red mohagany. (I also have a matching scarf, and a pair of long fingerless 'gloves' in the works -- see unfinished projects.)
Otherwise? Lionsbrand wool-ease isn't bad, but it doesn't thrill me. Most of the other wools I've found to date just don't have a nice hand to them, in my opinion.
I admit, I may be looking in the wrong places... But being apparently the most prolific knitter in my immediate circle of friends means I'm the one everone else asks questions of, and I'm not terribly good at answering my own questions. ;)

On the other hand, I shouldn't knock KnitPick's Palette series. Inexpensive, and actually wearably soft.
I'll also admit to having made scarves out of the Wool of the Andes on the same site -- I just like knitting the long way, getting some really great stripes in shades of red. (Or blue, in the case of the scarf I'm currently making for my fiancé -- again, see distraction projects.)

So.
Not only am I a closet foodie, I'm a thread head. ;)

And speaking of all things gratuitous and knitting, I'm also having a t-shirt fit.
I want two of these shirts.
...Specifically, the Knitrix and the iKnit. I will wear the iKnit, even if it IS pink (which is a color I cannot abide), because I think it's just that clever.
Why, yes. I discovered the wishlist feature for those with a StitchDiva.com account, naturally.

I'm having a really good day, and I'm just rolling in Yuletide spirit at the moment. ;)
I'll need to get a tree stand and some lights on the way home, most likely from Target: I'm also intending on stopping and nabbing some more ornaments from Michael's, since I was planning on another little tree for Christmas.
Long story short is, we have a seven foot noble fir for a Christmas tree, sitting in the front yard. (I took a picture this morning, just because -- and it was too dark last night.)

Honestly, though: I don't know what intuition made me do it, but I'd just gotten home from battling through Michael's for gift boxes and had finished putting things away when I turned to the fiance and said, "Sweetie? Let's go get a tree, yeah?"
Every lot in a 5-10 mile radius was closed down. It was horrifying.
I clearly owe the YMCA a lovely donation of either food, presents, or time this year.
These statements are not entirely non-sequiturs. ;)

I got up really early this morning -- practice for the next five workdays, since I'm working the 5am - 2pm shift through New Year's -- and got cracking with the gingerbread dough. The first of my gingerbread houses is baked, cooled, and currently sitting on the cutting board at home, waiting for me to get home and make the royal icing.
A few notes: I followed the gingerbread recipe I linked to the other day exactly this time, and oh my goodness. The gingerbread rises like mad! It's absolutely perfect for gingerbread men, but when it comes to houses... I think I'll make a note for myself on the 'mistaken' recipe where I substituted baking powder for the baking soda, and call that my construction gingerbread: It's strong, edible, (even tasty,) and does not swell up as much as the actual recipe, so will largely stay in the tolerances set by the house template. Woo!

Bansidhe's Mistake: Edible Construction Gingerbread
(Originally from Heidi Swanson's Gingerbread recipe on 101cookbooks.com)

4 cups white whole wheat flour
3/4 tsp baking powder
1 tsp salt
4 tsp ground ginger
1 tsp ground cloves
1 Tbsp ground cinnamon
1/2 tsp finely ground black pepper
11 Tbsp unsalted butter, room temperature
2/3 cup dark natural cane sugar OR dark brown sugar, packed
3 large eggs, room temperature
2/3 cup unsulfured molasses (blackstrap)

In a large bowl by hand (or with an electric mixer) cream the butter until it is light and fluffy. Add the sugar and mix again until light and creamy. Blend in the eggs one at a time and then the molasses. Add the flour mixture in two additions by hand. Divide the dough into two pieces, wrap each in plastic and chill for at least an hour, and up to overnight.

Heat oven to 350 degrees F, racks in the middle, and line a couple baking sheets with parchment paper, wax paper, or Silpats. Set aside.

Roll the dough out roughly 1/8-inch thick between two pieces of wax paper (easy cleanup, with little to no sticking) and cut using your gingerbread house template of choice. Transfer to baking sheets and arrange the pieces at least a half inch apart on the sheet. Bake for 7 to 10 minutes (for 3 to 4-inch pieces, less for smaller cookies, more for larger). Set aside, let
cool until touchable but still warm, and trim to fit the templates (if necessary) with a serrated bread knife. Let cool completely, and then assemble house.