Wednesday, October 21, 2009

The first cut is the deepest

I got another nice stack of mail today, including a notice to pick up a parcel at the post office, which closed at 3 pm today (an eBay purchase; more on that later); my November transit pass; and a PandG Brand Sampler. Like the first one I got in May, the ends of the tough paperboard box were firmly glued, defying any attempt to open it by hand. So I grabbed my handy utility knife, and thought to myself, just as I started to cut towards my thigh, "Don't do it that way, you f*cking idiot!" as the blade sliced about 3 cm through my good Kenneth Cole slacks and into my leg. (Really, it's not much more than a good cat scratch, which usually come in threes, and a regular bandage on a diagonal covers it nicely. My skin, I mean---and I think I can patch the slacks adequately with some light-weight iron-on interfacing on the inside.)

In the dangerous box was a real grab bag of goodies: a full-sized Mr. Clean Magic Eraser (which is good, because I can't find my two-pack anywhere); a 60-ml sample (good-sized) of Olay Total Effects body wash; a Tide Stain-Release in-wash booster packet; two one-load samples of fabric softener (Ultra Gain and Ultra Downy), which I don't usually use, but I've heard they help in getting animal fur off clothes and linens; and a Gain laundry detergent sample.

My eBay purchase, which I'll pick up tomorrow, was a hand-turned French rolling pin made of black walnut. The wood came from a 150-year-old farm house in Kentucky, and the seller's husband has time on his hands, so he's making a bunch of these from antique wood.

It's 20" x 2.5" and has a nice weight. Black walnut is worth its weight in gold in some parts. Here it is next to my maple pastry rolling pin. I've since rubbed some food-safe tung oil on it to keep it moist.

Now I just have to clean off the kitchen table, get some pastry flour and lard, and try my hand again at making a pie.

UPDATE: I picked up my new rolling pin at the post office Thursday night. It's beautiful, and somehow a bit bigger than I expected. Instead of pie pastry, I think I'll make pasta dough. I've had much better luck with it. And it's fun squashing it in the pasta maker that I got at a discount at Value Village (someone had stolen the table clamp and crank, but I had spares here at home).

No comments: