Based on this recipe with some changes due to my inability to plan ahead. Who knew souffles were so forgiving!
7 oz chocolate (semi sweet)
4 tbsp butter + more for the molds
1 tsp vanilla extract
4 egg yolks
7 egg whites
3 tbsp warm water
1/4 c (white) + 2 tbsp (brown) sugar + more for the molds
Butter and sugar the ramekins (6), keep them in the fridge (or freezer) until its baking time.
Melt the chocolate and butter together in the microwave. Whisk together the egg yolks and 2tbsp brown sugar and water. Then combine with the chocolate mixture. Add vanilla extract.
Whisk the egg whites and 1/4c white sugar until stiff peaks form. Fold in the chocolate mixture.
Bake for 18 (to 20) minutes at 400F on the bottom rack of the oven.
I find DIY bloggers, on average, pretty hilarious since so much content is recycled. BUT, today, here is a unique one of a kind super creative DIY idea: waffle cooling rack made of a paper plate, chopsticks and stirrers.
One of my wonderful coworkers made these this amazing and stylish waffle cooling rack to allow our Blueberry Mochi waffles to cool to a nice crisp. So fancy. (Also, now I have a picture of these very strange looking waffles… I promise they’re delicious!)
I guess it’s a trendy thing these days. I gave Moogle some juice+pulp, he was a fan.
Juice of cucumber, pear, kale, carrot & dandelion.
Really horrible picture. But… I can’t figure out how to take a decent picture. I guess I’m pushing the limits of cellphone cameras?!?!
Basecoat, blue polish, another layer of blue polish, then pink polish onto a makeup sponge, then sponge onto nails. Then glitter!
Perhaps because it’s been so many coats, this nail polish has lasted a lot longer than usual. I went climbing today and only have two very small chips. It’s been 8 days since put the polish on too. There’s hope for overly complicated nail polish coexisting with climbing! Woo!
Why do pizzas have to be cut into equal slices?
Conclusion: Kumquats and cheese don’t go well with an herb crust. Also don’t go particularly well with mild flavored cheese. Maybe with a blue?
I’m a huge fan of dense brick-like ryes. So, I tried to make some.
Katherine’s First Rye Brick
3 cups rye flour
1 cup all purpose flour
1 cup rye fed sourdough starter
1 tbsp yeast
1 tbsp salt
~2 cups of water (unsure, I had to add some after the first night because it looked too dry)
Combine everything. Add water until it holds together as a slightly tacky dough. Let rise. I did 4 days in the fridge.
Bake at 450F in a preheated oven for ~20 minutes. Check for an internal temp of 190F. I baked in a greased loaf pan, with another pan of boiling water alongside it for steam.
The results weren’t as texturally varied as some store bought ryes, which makes sense since I didn’t have any coarse ground or unground grains. It made great thinly sliced toasts with a strong rye flavor. The crust wasn’t very crisp, as tends to be the case in breads like this.
I’ve got another batch of dough in my fridge, but this time with a teaspoon each of coffee powder and molasses for flavor.