Neven Morgue'n Profile picture
16 Oct, 11 tweets, 3 min read
Our current home setup is, @antichrista handles school in the morning, I do all the meals. Here’s a look into what our kitchen is like. This morning I woke up at 6:30 and, for breakfast, I toasted bagels I’d made yesterday…
I then took the bread dough I’d mixed last night (overnight, room-temp proof) and moved it to a banneton (a proofing basket). Then I fired up our outdoor smoker and put salmon in it; I had brined it two days ago, fridge-dried it overnight…
About an hour before lunch, I preheated the oven and sliced up bacon I’d made in the smoker a few weeks ago. I sliced mushrooms and shallots and sautéed them for mushroom gravy. In between these, I started setting up the table…
A few nights ago, I mixed biscuits; they were in the freezer until today. Those and the bacon went into the oven for 20-30 min…
Meanwhile, the salmon was done smoking; I cooked it and vacuum-sealed it, froze half and fridged half. That’ll go with more bagels another day. I popped eggplant into the smoker…
Gravy’s done. I took pacific rockfish fillets I thawed yesterday, and Old Bay-dusted them, fried them. Also, scrambled some eggs for the kids. The kitchen’s hot so I softened butter and mixed it with honey, for the biscuits. Sliced up and salted tomatoes…
Biscuits and bacon come out. Kick up the oven heat to bake the bread in it now…
Lunch is done. Biscuits, honey-butter, bacon, scrambled eggs for the kids; rockfish with mushroom gravy and tomatoes for us…
After lunch, the eggplant is done so I turned it into babaganouj for tomorrow…
And the bread is done, ready to be eaten at dinner…
That’s probably slightly more cooking than I normally do before noon, but not by much ☺️ The keys are: knowing your kitchen supplies, basic familiarity with cooking methods, planning it out the night before, cooking a day or two ahead, and using lots of timers. Ding!

• • •

Missing some Tweet in this thread? You can try to force a refresh

Keep Current with Neven Morgue'n

Neven Morgue'n Profile picture

Stay in touch and get notified when new unrolls are available from this author!

Read all threads

This Thread may be Removed Anytime!


Twitter may remove this content at anytime! Save it as PDF for later use!

Try unrolling a thread yourself!

how to unroll video
  1. Follow @ThreadReaderApp to mention us!

  2. From a Twitter thread mention us with a keyword "unroll"
@threadreaderapp unroll

Practice here first or read more on our help page!

More from @mrgan

11 Aug
Quick story of parental pride: after the kids were in bed, I put on a Fritz Lang flick, ‘Ministry of Fear’ (1944). Olive walked in; couldn’t sleep. I thought she’d just fall asleep with me, watching this old b&w film, but instead… she stayed up to watch. Image
It's a deeply weird, moody spy-noir, with an unpredictable plot and bizarre characters—just what you expect from Lang! It's also slow and moody. This is the first time she watched an "old movie" of this sort, I believe. And she was definitely taking it in! Image
An one point, the cops have surrounded this one Nazi spy. Rather than get caught, he commits suicide by stabbing himself *in the heart* with *scissors*. To help Olive process this, I said “whoa, that’s pretty intense.” After a few seconds, she goes, “Well, that’s one less Nazi."
Read 5 tweets
25 Jun
I see Apple has updated the TestFlight icon again! Here's the one in the current iOS 14 betas. Even though I don't use TF much anymore, I keep an eye on the icon because I designed the original one…
I designed the TestFlight icon ten years ago, when it was an independent service (and a pretty amazing one, compared to how iOS app-testing was supposed to be done at the time.) Here's my blog post on it from 2010……
This is the icon I designed for it. It followed Apple's "blueprint" idea for dev tools, with the added grainy vibe of a garage inventor designing their first airplane on paper. Why six blades, btw? It balanced the design, and it looked friendlier to me—like a flower…
Read 6 tweets
21 May
When baking, I find stretching and folding to be crucial—it gives you a smooth, uniform dough, whether you knead or not. Last night I mixed no-knead bread dough and took pics each time I folded—30, 60, 90, 120 minutes after mixing: ImageImageImageImage
See how the dough goes from a shaggy mess to a nice ball? Here’s my folding move, btw. (This is a kneaded dough, but a similar approach works with stirred, no-knead dough. You just want to fold the bottom to the top.)
Here’s that no-knead dough after 14 hours at room temp. What a happy little fluffo! Image
Read 4 tweets
17 May
On our neighborhood walk this morning, Zel almost stepped on a snail a few blocks from our house. To make it up, he declared it was the snail’s birthday. First, he made a card… ImageImageImage
We then made the snail a birthday cake to go with the card… (“I ❤️ you Snaily. Dear Snaily, I’m sorry I squashed you…”) ImageImageImage
Next, we brought a present: a snail house. (Each trip here takes about six minutes each way…) ImageImage
Read 5 tweets
24 Apr
Pizza! We made four pies tonight. (The kids are getting into it slowly.) Stay tuned and I’ll tell you a bit about baking steels, preheating, and temperature… But first! This one has spinach cream (heavy cream blended with cooked spinach), smoked Sulguni cheese, and chicken skin ImageImage
This is tomato-butter sauce, Provolone, fresh mozz, pickled Serrano peppers, shaved onion, and homemade fennel sausage. Classic combo! Image
Zel topped this one: sliced provolone, sauce, fresh mozz. And salt, don’t forget the salt! So, these were baked at Hi Broil for 4-5 mins each, 6” from the burner, on a baking steel. It was preheated at a 550° bake. For how long? Image
Read 4 tweets
18 Apr
I’m entering the New Wave era of my pizzamaking. Just putting random things in there and explaining it away as art. This one is 10% rice flour. What does that do? I have no idea. We’ll find out. Image
While the oven is preheating, I stepped out to grab some herbs. (Recognize them?) I’m really into topping white pies with a ton of herbs. Image
Zel excitedly put down Minecraft to make his pizza! ImageImage
Read 5 tweets

Did Thread Reader help you today?

Support us! We are indie developers!

This site is made by just two indie developers on a laptop doing marketing, support and development! Read more about the story.

Become a Premium Member ($3/month or $30/year) and get exclusive features!

Become Premium

Too expensive? Make a small donation by buying us coffee ($5) or help with server cost ($10)

Donate via Paypal Become our Patreon

Thank you for your support!

Follow Us on Twitter!