Breakfast is a magic meal. Leftovers are always an acceptable meal, especially if topped by an egg.
Chicken Lengua Sweet Potato Hash-thingy
Peel and chop sweet potatoes into chunks ~1/2 in cubes
Boil for 20 (could have probably done 15 minutes), then let air dry.
Fry onions, garlic and potatoes
Throw in meat
Throw in egg
Eat and be happy
*Will this work better with baked tubers? This didn’t quite crisp…
Here is one very blown out picture of a fruit galette. This is what I get for focusing on the filling, which happens to be very dark.
1 pie crust (I’m lazy and use premade ones)
2 tsp cornstarch
~1/4 c sugar (I usually do more like 3/4ths of the 1/4c, but I’m not very precise…)
splash of vanilla
fruit (I like peaches, berries and even pears, usually approximately 1 peach/pear + 1-2c berries)
Mix up the fruit, sugar, cornstarch and vanilla. Let sit for a few minutes. I like using some sliced fruit, since those release liquid.
Roll out your crust, mound the fruit mix in the center, then fold up the crust.
Brush with a beaten egg and sprinkle with coarse sugar.
Bake at 375F until the crust looks done. Usually 35-45 minutes for me.
I’ve always wondered if letting loaves rise post-shaping made a difference. And the answer is yes! A pretty big difference.
The loaf on top was shaped, then chucked in the oven in about five minutes. The loaf on the bottom was shaped, sat for half an hour, then baked. Huge difference in appearance. Insides were about the same though. (Though these rye bricks don’t rise much anyway)
Sidenote: This post about “Doodies” is hilarious. Cooking as a sport ftw!
Thanks to Serious Eats & Shamiq, I now know that TJs sells these lovely things.
$3.99 for 4 frozen kougin amann, way cheaper than any bakery. And way less work than making them myself.
Results? Pretty good. Especially given that I could eat them warm out of the oven. Flakey, sugary, slightly crunchy. My weekend plans involve taking some of these apart and trying to add in marmalade, fruit or chocolate.
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?
