As a thank-you to chefx for tracking down info on aebelskivers, and because I seem to have finally nailed this recipe, here's the final version of the fabled red velvet cake.

( Red velvet cake )

It's been a crap week, and even though tonight is my Friday and I have the next two days off I still can't un-crab. I'm achy, jittery, tired of the perpetually cresting wave of responsibility and miscellaneous junk I have to do: fence with Sallie Mae about student loan payments (just typing that company's name makes my stomach hurt). Get my EBT ( Read more... )

As promised, a recipe for nut brittle, hopefully in time for any fall celebrations you're planning. It's cheap (depending on what nuts you use) and easy once you know what you're doing, but requires a candy thermometer and a healthy respect for boiling sugar.

( recipe here )

I'm on the last leg of a three-hour layover at the Minneapolis/St. Paul airport. I paid three bucks for a huge cone of what isn't ice cream at the DQ to settle my stomach, which views flying with fear and suspicion. I've already played my two favorite airport games, Find The Concourse With The Cleanest Bathrooms and How Badly Do I Want Coffee? ( ( Read more... )

Do yourself a favor and read the brilliant Achewood, starting with the archived strips and character blogs and working your way up. Not only is it clever, funny, and occasionally bizarre in a weird, dreamy way, the author is a big foodie and talks smack about TV chefs ( Read more... )

Something I make in class every chance I get (and I think Chef P's getting tired of seeing it):

( Apple Compote: )

I had planned to vomit up the circumstances involving getting my advance on my disbursement check here, but now that I've sat here a while I'm just too damn tired. I will say that sometimes, when I get rushed and frustrated, I become a one-man sitcom and knock shit over, drop stuff, forget things in weird places and wind up making the most ( Read more... )