aka . . . Tales of Holiday Horror
Lut’fisk, n. (Nor. & Sw. prop., lyed fish), stockfish which has been soaked for several days in lye water to prepare it for cooking.
Yep, you read that correctly — lye.
For some reason, Swedes love this stuff at Christmas. Personally, I don’t get it. Here is a hilarious account of how to eat lutfisk written by a non-believer.
My father is definitely a believer. He considers lutfisk to be the nectar of the gods. So Dad, this is for you:
Ode to Lutfisk
Ah lutfisk, oh lutfisk! You stinky old fish,
To not have to eat you is my greatest wish!
On Christmas Eve we sit down to dine,
In anticipation of a feast so fine.
My father approaches, a gleam in his eye,
That among my family causes great hue and cry!
For Daddy Dearest has brought us a treat,
Something we can’t believe he expects us to eat.
Yes, yes indeed, you must fear your worst fear,
A platter of lutfisk is hovering near.
Quivering slightly in a sauce made of milk,
Strong men have fled from fish of its ilk!
Bravery is one thing, stupidity another,
My family all runs, heading for cover.
We are not stupid, we won’t touch the fish,
For even the cats recoil from this dish.
Okay, so T.S. Eliot I ain’t.
If even after all that you are curious to try this delicacy, here is a link to a recipe. I am not responsible for the results.
I made these bad boys last night, for the office party today. My own recipe. And if I do say so myself, They Are Awesome. Do you want the recipe? You know you do!
Wendy’s Chocolate Chip Scones
4 cups all purpose flour
3/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, diced
12 ounce bag mini chocolate morsels
1 cup whipping cream
3 large eggs
1 tablespoon vanilla extract
Preheat oven to 400F. Line 2 baking sheets with foil. Sift flour, sugar, baking powder and salt into food processor bowl. Add butter and process until mixture resembles coarse meal. Stir in chocolate morsels.Whisk cream, 3 eggs, and vanilla to blend. Add egg mixture to flour mixture; process just until combined into a ball.
Scoop up two generous tablespoons of dough into a ball and flatten to 3/4 inch thickness. Place scones on prepared baking sheets, spacing one inch apart. Bake scones until golden brown, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 8 hours ahead. Cool completely. Store in airtight container at room temperature.) Serve warm or at room temperature.
Makes about 22 scones.
Izzy wanted some scones.
But I didn’t give her any — chocolate is bad for cats.
Did some sleeve knitting. Yada yada yada. Here it is, thrown down casually on the couch.
Sometimes you just gotta be casual!
No old knitted crap today, because I was busy making scones last night. But never fear — it’ll return tomorrow!