Cooking, with hats
Just got back from our department's annual holiday potluck. Honestly, our department potluck is AWESOME. We have a guy here who could be a professional chef and caters a lot, and he brought all this kick-ass food. Smoked salmon and London broil and spiral-cut ham and roast turkey...mmmm. Plus there are a ton of Asian co-workers so there's crispy duck and spicy noodles and dumplings and it's always super tasty. *burp*
I must now show you my new hat. This is the hat I have been searching for.
Basically, if you've ever wondered what I'm like in real life, this picture kind of sums it up. I'm making that face because I was doing a big cheesy thumbs-up, but I cut out the thumb because it looked weird.
Last night I made roast chicken using Julia Child's recipe. It was delicious. I also roasted my own garlic for the first time ever. How come nobody ever told me how awesome that is? OMG.
But the big success was the chocolate cake I made that I found on allrecipes.com. It was SO DELICIOUS and it literally could not have been easier. It took me thirty seconds to make it and it tasted like...well, the batter could have been a dessert on its own, and it's the kind of cake that would make you a workplace superstar, or would become that requested-by-family-for-every-gathering cake. SO EASY. It's a doctored cake-mix recipe. No frosting.
Too Much Chocolate Cake
1 devil's food cake mix
1 package (5.9 oz) instant chocolate pudding mix
4 eggs, beaten
1 cup oil
1 cup sour cream
1/2 cup water
1 bag (2 cups) semisweet chocolate chunks
Preheat to 350. Dump everything in a bowl and mix it up good. Put it in a greased-and-flour 12 cup bundt pan. Bake for 1 hour or until inserted knife comes out clean. Let it cool in the pan before inverting onto a plate, dust with powdered sugar.
Notes: Batter is quite thick. You spread it in the pan more than pour it, really. Endless variation is possible. Use chopped up Andes Candies instead of chunks, or use peanut butter chips. Some people substitute a liqeur for the water, or make a glaze with chocolate chips, or pour liqeur over the top. Go wild.
I must now show you my new hat. This is the hat I have been searching for.
Basically, if you've ever wondered what I'm like in real life, this picture kind of sums it up. I'm making that face because I was doing a big cheesy thumbs-up, but I cut out the thumb because it looked weird.
Last night I made roast chicken using Julia Child's recipe. It was delicious. I also roasted my own garlic for the first time ever. How come nobody ever told me how awesome that is? OMG.
But the big success was the chocolate cake I made that I found on allrecipes.com. It was SO DELICIOUS and it literally could not have been easier. It took me thirty seconds to make it and it tasted like...well, the batter could have been a dessert on its own, and it's the kind of cake that would make you a workplace superstar, or would become that requested-by-family-for-every-gathering cake. SO EASY. It's a doctored cake-mix recipe. No frosting.
Too Much Chocolate Cake
1 devil's food cake mix
1 package (5.9 oz) instant chocolate pudding mix
4 eggs, beaten
1 cup oil
1 cup sour cream
1/2 cup water
1 bag (2 cups) semisweet chocolate chunks
Preheat to 350. Dump everything in a bowl and mix it up good. Put it in a greased-and-flour 12 cup bundt pan. Bake for 1 hour or until inserted knife comes out clean. Let it cool in the pan before inverting onto a plate, dust with powdered sugar.
Notes: Batter is quite thick. You spread it in the pan more than pour it, really. Endless variation is possible. Use chopped up Andes Candies instead of chunks, or use peanut butter chips. Some people substitute a liqeur for the water, or make a glaze with chocolate chips, or pour liqeur over the top. Go wild.