People are all over President Trump for paying hush money to women so they'd keep quiet about his inappropriate behavior with them.
At CBS that's a line item under "Cost of Doing Business."
Pam went into town to do her normal Friday grocery shopping and picked me up a couple of things from Lowe's, including one of the wide rolls of brown paper used for masking when painting. I put down a layer of plastic and cover it with that paper so the table up in the weaning pen is a clean surface for butchering.
The plan tomorrow is to take advantage of the last rain free day of 2018 to turn Donut into goat meat. We're going to Seattle to be with mom for her birthday (the 24th) and then drive home Christmas Day after a visit with her in the morning, the 1-year anniversary of dad's death. It will be a LOT easier for the kid across the road to care for the goats in my absence if Donut isn't there.
Dolly will be off getting bred while we're gone and Stella and Frenchie get along great because they're mother and daughter. He'll have it easy! (And get paid accordingly.)
I normally butcher when a kid is about 80-90 lbs. Donut may be a bit shy of that but not by much.
Because I got busy doing chores in between rain showers I missed the time slot when I normally go to the gym. But I decided to suck it up and go just before dinner. I wanted to have my cinnamon roll with impunity. I had it with coffee, too.
I've decided President Trump lies so often and so easily that I don't trust anything he says. I start out assuming he's not speaking the truth.
I think my next baking project is going to be petit fours. They start with a pound cake made in a sheet that is then cut in half horizontally. Put raspberry jam between the layers, cover with ganache, and then decorate.
Which is why I was looking online this morning for a recipe for making a pound cake from scratch. In the process of that search I learned why it's called a pound cake.
It's made with only four ingredients: flour, sugar, butter, and eggs - one pound of each.
That works out to 8-9 large eggs.
I'll have to learn a lot of things to pull this off. A ganache is supposed to be shiny and the trick (I've read) is to let the cream & chocolate combo cool very gradually.
And I'll have to learn how to pipe frosting to decorate the top. I'm thinking a green tinted dollop surrounded by red dots, a Christmas-looking design that suggests holly.
On an episode of The Great British Baking Show one of the judges criticized a dessert made by one of the contestants and said, "Your ganache does not shine." That's become an expression we use at our house to say, "You tried but didn't quite pull it off."
Time for that cinnamon roll and coffee.
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