What menu? What supplies?

Okay, you slow-pokes, what are you cooking this weekend? Moule o pintade?

I went to get my guinea hens today and discovered that the shop where I had confidently seen them a few weeks ago, doesn't carry them after all. They have game hen, a reasonable phonological mistake of mine when the menu was a few weeks out and I was just getting a general lay of the land. In fact, they had not heard of guinea hen.

They do regularly carry duck, game hen (which is Rock Cornish game hen), quail, poussin (which is to chicken as lamb is to sheep), an assortment of older chicken and capons, and quail eggs. So I'm set for other poultry, if and when we come to it.

I chose to get two game hens, because I was there and they were there. I will call the other gourmet market in town to see if they carry guinea hens, but I'm doubtful. Even if they do carry them, I'm not sure I'll buy them. Then I'll have to cook both sets (although I have cooked game hen before, on a Thanksgiving I celebrated alone. It was roasted with cranberry glaze. I could make that again some other night). But it would be fun to taste guinea hen, whatever that is.

I did find my very own Charlotte Mold today, at the fourth cookery shop in town. Saved me the $10 postage from amazon.com, but it is a plain aluminum mold, not the lovely red-gold-coppery look of the amazon photos. I am sure the Bavarian Cream with Strawberries will taste even better from this pan than from the soufflé dish I've been using.