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I've told this story before, but not on this site.
When we were first married, we were living in an apartment in Chicago. My wife tried making me an Angel food cake for my birthday. It was a lovely brown on the top, so she inverted it on the counter to cool.
A few minutes later there was kind of a 'floop' noise, she looked and the mostly-liquid cake had collapsed out of the pan onto the counter. The top was tasty, the rest was way undercooked.
Fast forward a few months to Thanksgiving. She makes a turkey in the oven. The top was nicely browned, but the inside was totally raw. So it went back in the oven and we finally ate turkey about 2 hours after dinner had been planned.
It wasn't until after Christmas that she figured out that the lower element in the electric oven in our apartment was totally dead. So she had broiled the cake and the turkey instead of baking them.
Whenever something comes out differently than I expect it to (sometimes for the good, more often for the bad), I treat it as a learning experience.
Is the recipe flawed?
Is my equipment flawed or inadequate for the task?
Was there a problem with my ingredients?
Was there a problem with my procedures?
Was there an unexpected event?
I've had days where I couldn't boil water without a mishap!
Usually I try making some kind of 'comfort food', doesn't have to be fancy, just yummy. Spaghetti with cheese toast is one of my favorites.
I didn't see a honey glaze for donuts in my 'cooking with honey' book.
I grew up in NW Illinois and have been a Cubs fan all my life, my first game at Wrigley Field was in 1956.
But when I think of all the Cubs players and fans who were born, lived and died without ever seeing the Cubs in a World Series, much less winning one, I'm so overjoyed it happened in my lifetime.
I don't INTENTIONALLY leave bay leaves in marinara, I just have been known to forget to take them out before I use the stick blender to turn it into a puree.
(I also prefer to make marinara with seeded tomatoes, because tomato seeds can get bitter when cooked and stick in between your teeth.)
You don't HAVE to remove the bay leaf; it tends to crumble into little pieces that are not very appealing, but there's nothing unsafe about it.
I've done this a couple times with marinara.
I wonder what the egg yolk and cream do, keep the potatoes from drying out when they're reheated maybe?
Nice to see you posting again, Sarah. So many people seem to have disappeared. (Cass, PaddyL, etc.)
Oriental Trading has a retail store in Omaha called Nobbies, we make a trip there every few years to pick up big bags of things for Halloween. (Balls, puzzles, rings, necklaces, dinosaurs, etc.)
Some years pencils go over big, this year they did not.
We also keep on the lookout for toy sales. If we can pick up a dozen Hot Wheels for $5 we'll do that and add it to the stuff on the shelf.
I've got a 'cooking with honey' book, I'll have to look for a glaze recipe there. I've never found a chocolate glaze that tastes like the stuff the bakeries use, though.
We haven't given away candy in many years. We give away small toys (carnival trinkets), and my wife always buys some small books and other kid-safe items to give away to really young kids.
This started when I bought a case of colored chalk for a few dollars at an office supply auction in late summer about 25 years ago. My wife asked what I planned to do with it, and I said 'Give it away at Halloween!'. We haven't done candy since.
And whatever we don't use one year just goes back on the shelf for next year.
November 1, 2016 at 12:55 pm in reply to: Did You Cook Anything Interesting the Week of October 23, 2016? #5331The haystacks went over well, even though my wife said there were lots of desserts on the table. I sent in a big tin of them, probably about 60 of them, just one came back.
Her scones went over well, too, though for some reason most people seem to skip the lemon curd. (That means more left over for us, oh the horrors of it all!)
I haven't made pizza in over a year now, mostly because it's a hassle with just 2 of us, and with my wife's low-carb diet she hasn't been eating much bread, so I've cut way back on my baking in general.
Even when I was making it, I seldom decided on pizza far enough ahead to make the dough more than a few hours in advance.
I also got a big box of them last week, and then I got a smaller box yesterday with 6 more, so Cindy may have had her assistant pick more lemons and sent some out to others on the list.
So far I've made a batch of lemon curd and frozen a bunch of them whole. I need to zest/juice/freeze a bunch of them today.
We also sent some on to my granddaughter in Pittsburgh, but given how quick they're ripening I'm hoping they'll still be good by the time they get there.
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