Thursday night I had trouble getting to sleep and ended up finding a recipe in my news feed for a Luxembourgeois buckwheat dumpling called Stärzelen. I decided to make them Friday morning, so Rachel would have an adequate breakfast. She's been texting me from school to say she's hungry before lunchtime this week, despite eating toaster waffles. The dumplings are easy to make, but they'll take some getting used to. The texture is surprising.
Everyone went off to school without a hitch. Nicole took Rachel and Flavia early because she was subbing at Hamilton again. She even volunteered to teach an extra class during her prep period, and found an opening in a seventh grade science classroom. Rachel was not excited about her first P.E. class, but she made it through.
Lydia took some extra materials for a class activity today. They made bread rolls and took them down to the cafeteria kitchen for proofing and baking. The teacher reported that they turned out a little tough. Lydia said they kneaded them too much, according to the cafeteria chef.
After work I got roped into playing several Switch games with Eric, both before and after dinner, starting with Minecraft, then tennis, and finally Unravel 2, which I had never played before. It's a cooperative performative puzzle game, where players are balls of string tied together. Fun but frustrating at times.
The verb of the day is anéantir, meaning to reduce to nothing, annihilate. Balzac wrote, "Dans sa fureur, il aurait voulu anéantir la France." The marquis was not happy at that moment.
2 comments:
What is surprising about the texture of the dumplings?
I think it's the combination of thickness and density. They have the chewy mouth feel of boiled or steamed dough, but unlike the jiaozi or ravioli, there's nothing new inside, just more of the same. I may have made them too big, I suppose.
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