cooking
Two recent Minimalist/Diner’s Journal recipes I need to try with the garden this year: soft scrambled eggs with herbs and tacos de calabacitos.
Powell’s Sweet Shoppe looks lovely. I’m always up for visiting any store that spells shop with a p-e.
These surely would have gotten raves and jealous looks at just about any cookie swap, but my god, they also look like they would tax the patience of the real Martha. Kudos notmarha.
Chef/author Michael Ruhlan on the Cheesecake Factory: “Was it simple unexplored snobbery? Or is the place truly reprehensible?” Interesting and sometimes unexpected answer.
On a Roll
I can’t remember what made me think about butter first. It might have been the recent Bitten post, or the copious amounts of bread I’ve been baking or thoughts of making my own cheese. I’m pretty sure it was one of those. Turns out fixing the housing crises might be simpler. Making anything but the soft cheeses is a real pain and involves more patience and equipment than I currently can handle. Plus, Chelle barely tolerates the jars of sourdough starter fermenting in the fridge and wasn’t about to embrace active mounds of mold in the basement. Luckily, it turns out butter is a lot, lot simpler.
Cupcakes for Chelle
The beginning of April means Michelle’s birthday which also means starting to plan for her requested strawberry dessert. This year, for the second time in a row, we are opting for the cupcakes over the layer cake. Last year’s cupcakes were quite good. After baking as many cupcakes as I have over the past few years, if one still makes me sit up and take notice, it’s probably worth a repeat. So, after conferring with the guest of honor, we decided to do the vanilla cupcakes with strawberry filling and strawberry studded buttercream. The only catch was that I’d misplaced the recipes that had proven such a success last year.
