5/10/19:
Building Summary: Today I started off by transporting 5 sheets of ½” plywood to Jacobhouse. This was followed by my closing in the wall-closet between the bathroom and kitchen – a process that included some measuring, diagram drawing (for ease of personal understanding), marking, cutting, and fastening the various resultant pieces of wood.
Commentary: Between hauling out the plywood to Jacobhouse, making a multitude of measurements, and actually enclosing a wall, I feel like I actually got a lot done this morning. To add to the day’s successes, and to add to its novelty, I baked homemade biscuits for lunch today. The occasion? I wanted to have something onto which I could spread my recently made Clotted Cream.
It isn’t an appetizing name, I’ll admit. I should probably refer to the condiment/ingredient by its other title: Devonshire Cream. Either way, I made the confection* by pouring 2 pints of heavy cream** into a baking dish and putting it in a 190° F oven for 12 hours. After those 12 hours were passed, I took it out of the oven to rest uncovered for between one and two hours. This was followed by its being put into the refrigerator*** for another 10 hours, and finally, after it had cooled and settled completely, I collected the ‘spread’ that had congealed atop the cooked cream.
The spread is reminiscent of very creamy and slightly nutty butter. It goes well on pastries, pies, cookies, and probably pretty much anything where whipped cream or butter would work . And yes… it was absolutely delectable on today’s biscuits.
Final Note: Tomorrow, I intend to continue closing in the bathroom walls, starting with the postern side of the diagonal shelves belonging to Wall #4. As for the entry wall (Wall #2), I will either skip it for now or erect the pocket door frame so I can continue with my present west-to-east course.
*Honestly, I don’t even know if clotted cream should be called a confection. It isn’t that sweet, but it does have the texture and fat-content of something belonging to the category.
**There are a lot of connoisseurs that say unpasteurized is the only way to go in regard to this recipe. Being unable to find the former, though, I used ‘ultra-pasteurized‘ and still got some excellent results.
*** Be careful! The cream is still quite fluid at this point, and if handled roughly, may result in a spill… as a certain Madre found out. Still turned out great, though!