Christopher R. Rice - The Raven Maniac
@ravensnpennies.com
Writer, blogger, game designer, #GURPS GM, reader, foodie, and cinephile. Inveterate raconteur. Spouse of @foxmoon.bsky.social, bi/demi, he/him.
Love. Duty. Honor. Faith. The Words I Live By.
Semper Vivimus, Semper Vincimus.
https://linktr.ee/ravenpenny
Love. Duty. Honor. Faith. The Words I Live By.
Semper Vivimus, Semper Vincimus.
https://linktr.ee/ravenpenny
Mama J. update, she's one tough bitch. I am so damn grateful for that.
December 5, 2025 at 11:58 PM
Mama J. update, she's one tough bitch. I am so damn grateful for that.
I mean, Looney Tunes is kinda queer already...
December 5, 2025 at 11:49 PM
I mean, Looney Tunes is kinda queer already...
It came out VERY well. The crumb is bubbly and large - just near perfect for focaccia. This will be even more pronounced in the actual baking sizes - this was just a proof test. I'd use this dough at a high-end place.
December 4, 2025 at 10:13 AM
It came out VERY well. The crumb is bubbly and large - just near perfect for focaccia. This will be even more pronounced in the actual baking sizes - this was just a proof test. I'd use this dough at a high-end place.
The "test" focaccia. I could have over-proofed- we gonna find out.
December 4, 2025 at 9:35 AM
The "test" focaccia. I could have over-proofed- we gonna find out.
Moar ketchup stories.
December 4, 2025 at 9:13 AM
Moar ketchup stories.
Ketchup! Stupid American wants ketchup!
December 4, 2025 at 9:12 AM
Ketchup! Stupid American wants ketchup!
Made some fresh pesto - whole 16 oz worth! I toast my own pine nuts on the stovetop and blanch the basil for 15 seconds before putting both in an ice bath and then straight to the food processor it goes!
December 4, 2025 at 9:07 AM
Made some fresh pesto - whole 16 oz worth! I toast my own pine nuts on the stovetop and blanch the basil for 15 seconds before putting both in an ice bath and then straight to the food processor it goes!
Now we have the beginnings of delicious potpie.
December 4, 2025 at 7:12 AM
Now we have the beginnings of delicious potpie.
Tis almost done...
December 4, 2025 at 7:11 AM
Tis almost done...
Now I'm working on making a béchamel for pot pies.
December 4, 2025 at 7:10 AM
Now I'm working on making a béchamel for pot pies.
This is what it looks like tonight. Transferred to another bowl, folded it a few times, and oiled it up. We will see if it works tomorrow.
December 4, 2025 at 7:00 AM
This is what it looks like tonight. Transferred to another bowl, folded it a few times, and oiled it up. We will see if it works tomorrow.
This is a rather shaggy dough, but it has been in the fridge for about 50 hours.
December 4, 2025 at 7:00 AM
This is a rather shaggy dough, but it has been in the fridge for about 50 hours.
As you can see the yeasty boys are hard at work!
December 4, 2025 at 7:00 AM
As you can see the yeasty boys are hard at work!
These pictures are actually from a couple days ago, I am doing a cold ferment for focaccia. Had to get the flour nice and pretty.
December 4, 2025 at 7:00 AM
These pictures are actually from a couple days ago, I am doing a cold ferment for focaccia. Had to get the flour nice and pretty.
Next up, I remembered that I needed to finish off prepping my demiglace. Used chicken/turkey bones/parts for the lighter sauce, and the darker sauce is from a cooked ham. The third picture actually has skimmed pork tallow too and that is going to be perfect for a split-pea soup (Kept the bone too!)
December 4, 2025 at 6:53 AM
Next up, I remembered that I needed to finish off prepping my demiglace. Used chicken/turkey bones/parts for the lighter sauce, and the darker sauce is from a cooked ham. The third picture actually has skimmed pork tallow too and that is going to be perfect for a split-pea soup (Kept the bone too!)
Next was some "sun-dried" tomatoes (actually just some tomatoes that I cooked in my dehydrator). Also, I added a couple cloves of the confit, fresh parsley, fresh thyme, fresh rosemary, and about half-and-half of regular olive oil and that will I used to cook the garlic. Tossed those in the fridge.
December 4, 2025 at 6:49 AM
Next was some "sun-dried" tomatoes (actually just some tomatoes that I cooked in my dehydrator). Also, I added a couple cloves of the confit, fresh parsley, fresh thyme, fresh rosemary, and about half-and-half of regular olive oil and that will I used to cook the garlic. Tossed those in the fridge.
So one of the first things I did tonight was my garlic confit. Let it go in the oven for about three hours. When it was done threw it in a deli container and shoved in the fridge.
December 4, 2025 at 6:45 AM
So one of the first things I did tonight was my garlic confit. Let it go in the oven for about three hours. When it was done threw it in a deli container and shoved in the fridge.
My birthday continues I guess?
December 3, 2025 at 10:46 PM
My birthday continues I guess?
When your mother has a brilliant idea.
December 3, 2025 at 9:11 PM
When your mother has a brilliant idea.
Gonna make stuffing tomorrow been saving that bread for weeks got it stale then vaccusealed it and tossed it in the back of the fridge.
November 27, 2025 at 6:28 AM
Gonna make stuffing tomorrow been saving that bread for weeks got it stale then vaccusealed it and tossed it in the back of the fridge.
The candied orange peel.
November 27, 2025 at 5:46 AM
The candied orange peel.
And done.
November 27, 2025 at 5:45 AM
And done.
Meditations of Fire, Iron, Salt, and Blood. Part VII.
November 27, 2025 at 5:42 AM
Meditations of Fire, Iron, Salt, and Blood. Part VII.
Meditations of Fire, Iron, Salt, and Blood. Part VI.
November 27, 2025 at 5:30 AM
Meditations of Fire, Iron, Salt, and Blood. Part VI.