Kitchen Lessons
A few lessons learned from yesterday's marathon cooking and baking session:
1) Scones get way fluffier and (somewhat inexplicably) more tender when you roll out the dough, fold it, roll it, fold it again - like biscuits. I was always certain that this would make my scones tough. However, a scientific experiment in the name of finding-a-better-scone (mine have never been very good, sadly, though they are my Great Love) has given unquestionable proof that scones will rise higher and have superior texture if they are prepared in the roll-fold-roll-fold-roll-cut-bake method instead of the lazy roll-cut-bake. Never will I eat roll-cut-bake bricks again.
2) No matter how rushed you may be to remove your loaf of bread from the loaf pan, LET IT COOL A BIT. Otherwise you'll rip a chunk out of the bottom, which will taste delightful but render the loaf unusable for sandwich slices.
3) If you freeze your entire pound of ground buffalo meat, it will be very difficult to separate half of it out for chili. Think about this before you freeze it. Package it in portion-size chunks so that next time you will not need to take a hammer and chisel to the frozen meat.
4) Just because cooking makes you less hungry and inclined to forget to eat actual meals, don't forget to eat and then run out to do an hour's worth of errands. You will guaranteedly find yourself starving in the midst of it.