Monsoon season in Arizona is still going strong. Although I absolutely can’t stand the heat or humidity, I am enjoying having epic sunsets pretty much every night. It’s the one benefit of living here: pretty skies. Oh, and never having to walk through snow.
Also, IT’S AUGUST which doesn’t seem like that big of a deal until you realize that next month is September. Once we hit September, the year will quickly be lost in a spiral of planning, prepping for, and celebrating holidays. It doesn’t help that Costco already has a corner dedicated to Christmas set up… I’m going to blink and then it will be 2013 and another year is gone… but I didn’t even do anything with 2012 yet!!!
I started off the morning a little rough yesterday and needed to cheer myself up stat. I used to turn to one of my favorite bloggers: Hyperbole and a Half. Since her last post was a million years ago, I selected one at random, which totally fit my sentiment at that exact moment, further proving that she and I are one in the same. If you are in need of some laughter today, you can click the picture below to be magically teleported to Allie’s amazing comic, aptly named ‘Why I’ll Never Be An Adult’ – perhaps a more accurate name would be “Why I’ll Never Be a Responsible Adult” 😉
This week, I made the round two recipe in the collaborative quest for the ULTIMATE CHOCOLATE CUPCAKE RECIPE with Cupcake Project and it seems pretty promising. Is it possible that we’ve achieved the ultimate chocolate cupcake in just two rounds???
The answer is: Maybe. I don’t know yet.
In recent news, Sophie has grown increasingly distrustful of her water dish…
She doesn’t trust that thing at all… not one bit… lately she’s even been chirping at it and hitting it, scooting it around the floor with her tiny little paws. BF says it’s because of the bubbles, but I’m not so sure.
Also, thanks to BF, I have a new favorite snack. A deadly combination of addictive and delicious. Thank god he purchased tiny packs so that I don’t eat pounds and pounds of them. Not all at once at least. It helps that I only allow myself to take one pack a day to work, which means I can’t just tear through pack after pack eating my way to shame.
Over the weekend BF and I enjoyed homemade pizzas from our very own grill. And then we promptly Instagram-ed the heck out of them.
If you’ve never made your own pizza, YOU MUST! In fact, I have an easy to follow tutorial RIGHT HERE!!! If you’re too lazy to make your own pizza dough, many grocery stores carry pre-made dough. If you don’t have a pizza stone, you can just grill one side, flip, and then add your toppings while the other side cooks. Easy peasy.
Although I did not waffleize my hashbrowns this weekend, I did, however, make crepes… and it made me wonder why I don’t make them more often. They’re pretty easy to make, and definitely delicious. As an added bonus: you can make the batter the night before! Then all you have to do is wake up, stumble into the kitchen, and heat the pan while you make your coffee.
The only downside was that it made me smell like butter, which made my morning work out exceptionally difficult. It’s hard to take your workout seriously when you are emanating the delicious aroma of butter out of your pores. Just sayin.
[ Printable Recipe ]
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
[ crepe recipe from the one and only Alton Brown ]