The Archives
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12.24.08Waterloo du patisserie, deuxiemeI know what you're thinking; "That blurry macaron in the foreground looks almost kinda normal! Well done!" Nice and smooth, frilly bottom, filled with chocolaty goodness. Don't be fooled. The reality is the developmentally-disabled, broken, battered thing that's in focus. Yes, that's right: even when it looks as if I've succeeded, I fail. My oven is where macarons come to die. Continue Reading...
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12.24.08Waterloo du patisserie, le premiere part.It's so nice to officially be on vacation, to be able to stay up late, sitting by the twinkly Christmas tree, taking the time to reflect on a day spent puttering in the kitchen with Christmas baking - I cozied up with the KitchenAid, sifted and whipped and piped, sang along to the best version of "Jingle Bells" (Sinatra), and failed utterly to produce a single correctly-formed macaron. God, I love the holidays. Also, on Christmas - which, if you don't know, is tomorrow - I turn 31 AND I discovered several new gray hairs along my part today. Why ...
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09.19.08Thursday Night Smackdown: Girlfriend in a (sugar) comaMy nuts are salty, yet sweet. I had big plans for tonight. Big. Huge. I left work at a reasonable hour - 4:30! A train was leaving just as I got to the subway station. I was all set to get home around 5, scour the cookbooks for a recipe that would use up all my CSA tomatoes and tomatillos and the pork loin I had defrosting, smack it on down, and then make cupcakes for the admin assistants at my office who've proofread 300 pages of copy for me this week, because I am a fucking sweetheart. ...
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09.02.08The Dodge & Graham Horse and Pony Jamboree: Part 2Here's a man who really knows how to massage his meat. A barbecue in North Carolina isn't really a barbecue unless some part of a pig is being cooked, and the Horse and Pony Jamboree did not disappoint. Dodge (actual first name), the better other half of the HPJ, created an intensely flavorful pork shoulder, jazzing up a traditional Carolina vinegar-based marinade and mop with fresh and dried anaheim and poblano chiles. He'd also planned some spicy pan-fried black bean cakes and some kind of amuse bouche that involved lemongrass-flavored shrimp wrapped in dough and fried. I was skeptical, but as ...
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06.04.08I scream, you scream, we all scream for….pie.Save the fork - there's pie! I've been seeing pictures of this strawberry pie from the most recent issue of Gourmet all over the place lately, and it calls to me like a siren. The deep ruby filling. The plump berries. The crisp crust. The billowy whipped cream. PIE. I finally got around to giving it a go last night, albeit with some alterations. The whole process was quick, easy and painless, leaving me with very little fodder for a post other than pretty pictures of strawberries, not that there's anything wrong with that. Thus, in the ...
...as of late
- You are so not off the hook
- 2008, Over and Out
- Weekend Frig: Yes, I am 12 Years Old
- Waiting for Santa
- Waterloo du patisserie, deuxieme
- Waterloo du patisserie, le premiere part.
- Cheap Ass Monday: Cuddle up with a big bowl of Cheerios
- I didn’t have a single drink, ocifer.
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