IT’S THAT TIME OF YEAR AGAIN! By “that time” I mean the time of year when I get another year older… Here is a little known fact. My neighborhood was built the same year that I was born. The sidewalk reminds me of this every day.
WHICH MEANS… In a few days I will officially be saying “goodbye” to my 20s and move into the big bad world of adulthood. Like, grown up adulthood.
Last year I was indecisive so I made two cakes, this year I went back to Momofuku and have cobbled together a cake recipe from their Momofuku Milk Bar cookbook. Recipe will be coming next week (Monday is the big day!) but here’s a sneak peek at what’s coming up!
In food news, Bridget Lancaster tells us how to make vegetarian dishes really POP.
I picked up this pack of “Reese’s Snacksters” so I could try the (kind-of) new Reese’s spread and turns out IT’S FREAKING DELICIOUS. I will never allow myself to purchase a full size container of the Reese’s spread because that’s just asking for trouble…
Honest Cooking showed us how to make our own cereal.
Esquire looked at the importance of taking a lunch break.
NYT shows us Julia Child’s secret for poaching an egg. Hint: You boil it first… Mind = Blown.
Foodbeast made these poor chefs read their one-star Yelp reviews.
Tasting Table reviewed the best slow cookers.
This dog is an excellent sous chef.
Things I would like to stuff in my face on my birthday include…
So if any of you would like to make any of the items below for me, that would be swell…
This adorably tiny chocolate cake (which I very well may make to accompany my Momofuku creation)
This pie made with my two favorite things (chocolate + peanut butter). Yes please.
The most beautiful pierogis I’ve ever seen – stuffed with philly cheesesteak deliciousness
These cornmeal fried pork chops with smashed potatoes
And those pork chops would pair perfectly with this deliciously cheesy cornbread.