tryptich

No recipe tonight, but: the thing that has finally taken my stir-fries from 'mediocre' to 'good' is cooking each element individually, then pushing it up the sides of the wok so that it stops (or at least slows) cooking while I go on to the next element. (Well, and putting delicate vegetables in at the very end, and folding everything over so that they mostly steam and thus don't get burnt/mushy.) Also, getting the pan blazing hot, so everything cooks fast. (This is why I'm glad I have a wok. The shape helps with both.) Also, poaching slightly overripe pears for a few minutes in ginger and white wine perks them right up.

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Reading The Eustace Diamonds by Trollope is making me remember why I love love loved being a history student.

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The earrings are going to be called "The Coppersmith's Salamander." I just need to figure out what to do for findings....