Experiment trajectories: all science, no philosophy
Val Kilmer is *crazy young* in this.
(Apologies in advance for whatever size the photos are; I've forgotten what little coding I knew.)
Old favorite: musesfool's adventures in cooking (recent lust object: frozen cappuccino cups)
Recent favorite: Chocolate Covered Katie (hee), "the healthy dessert blog" (i.e. vegan). See also: her incredible and amazing pancake pandemonium.
I wouldn't class cooking as one of my top five recreational activities (browsing dessert recipes, otoh--my kind of fun), but every now and then I get a kitchen compulsion, which at least always delivers the excitement of a wildcard outcome. Will I overcook it? Strong possibility. Will it be edible? Usually, actually, but we'll see. Success stories: delicious double strawberry layer cake? Yes. Gingerbread people? Yes. (Can't always promise elegant aesthetics, though. And I only set the potatoes on fire that one time.)
It's hard to type with a ragamuffin lying on your arm. And I've gotten incredibly rusty at this. A triple left thumb post.
The less said about text boxes lacking adequate scrolling, the better.
So I decided the solution to an irascible afternoon mood and ferocious thunderstorm was chocolate cookies, but ran into an ingredient shortage conundrum.
Also, an inability to decide on a recipe, or if I wanted cookies or brownies (could write a book about having noncommittal dithering as an operating philosophy, yep).
Normally I don't go wildly off-book given the tendency for those outcomes to go somewhat awry, and also recipes that go, "a little of this," "about so much," "until X happens" give me perfectionist anxiety because I need exact measurements, thank you. But today I vaguely started with a basic brownie recipe and kept tossing things in until it had the right consistency (well, for something, anyway, but we'll get to that).
Main problem: NO CHOCOLATE (horrors!). You can see where this might cause a slight hold-up. Substitution: Ghirardelli hot chocolate mix (started out w/ 1/2 cup, but used more). Had also decided before starting this needed pumpkin (also started w/ 1/2 cup, but added on) and of course some cinnamon (1tspish).
Midway:
I like my brownies cake-like, and at one point the batter was too runny, so I added more flour and choco mix.
Not pictured: me post-spatula cleaning with chocolate smeared everywhere.
350° for ~10? minutes =
Not brownies, not muffins, but a sort of cakebread. A Mexican hot chocolate pumpkin chocolate bread. Edibility? Oh, yes. It would be SUPERB with ice cream, yeah.
In conclusion: it's a hell of a lot easier to post from an actual computer (surprise news!), but now that I have an app(lication; serious, virulent loathing of that as a word) where I can actually scroll in the damn text box, I'll have a lot fewer spastic eye twitches.
(Apologies in advance for whatever size the photos are; I've forgotten what little coding I knew.)
Old favorite: musesfool's adventures in cooking (recent lust object: frozen cappuccino cups)
Recent favorite: Chocolate Covered Katie (hee), "the healthy dessert blog" (i.e. vegan). See also: her incredible and amazing pancake pandemonium.
I wouldn't class cooking as one of my top five recreational activities (browsing dessert recipes, otoh--my kind of fun), but every now and then I get a kitchen compulsion, which at least always delivers the excitement of a wildcard outcome. Will I overcook it? Strong possibility. Will it be edible? Usually, actually, but we'll see. Success stories: delicious double strawberry layer cake? Yes. Gingerbread people? Yes. (Can't always promise elegant aesthetics, though. And I only set the potatoes on fire that one time.)
It's hard to type with a ragamuffin lying on your arm. And I've gotten incredibly rusty at this. A triple left thumb post.
The less said about text boxes lacking adequate scrolling, the better.
So I decided the solution to an irascible afternoon mood and ferocious thunderstorm was chocolate cookies, but ran into an ingredient shortage conundrum.
Also, an inability to decide on a recipe, or if I wanted cookies or brownies (could write a book about having noncommittal dithering as an operating philosophy, yep).
Normally I don't go wildly off-book given the tendency for those outcomes to go somewhat awry, and also recipes that go, "a little of this," "about so much," "until X happens" give me perfectionist anxiety because I need exact measurements, thank you. But today I vaguely started with a basic brownie recipe and kept tossing things in until it had the right consistency (well, for something, anyway, but we'll get to that).
Main problem: NO CHOCOLATE (horrors!). You can see where this might cause a slight hold-up. Substitution: Ghirardelli hot chocolate mix (started out w/ 1/2 cup, but used more). Had also decided before starting this needed pumpkin (also started w/ 1/2 cup, but added on) and of course some cinnamon (1tspish).
Midway:
I like my brownies cake-like, and at one point the batter was too runny, so I added more flour and choco mix.
Not pictured: me post-spatula cleaning with chocolate smeared everywhere.
350° for ~10? minutes =
Not brownies, not muffins, but a sort of cakebread. A Mexican hot chocolate pumpkin chocolate bread. Edibility? Oh, yes. It would be SUPERB with ice cream, yeah.
In conclusion: it's a hell of a lot easier to post from an actual computer (surprise news!), but now that I have an app(lication; serious, virulent loathing of that as a word) where I can actually scroll in the damn text box, I'll have a lot fewer spastic eye twitches.