She calls one outfit "doctor clothes", thinking they look like scrubs. "Do you want to be a doctor?" "No Daddy, I want to be a cocktail waitress." Free to Be You and Me didn't teach quite the lesson I'd hoped.
Saturday, May 30, 2009
30 May
She calls one outfit "doctor clothes", thinking they look like scrubs. "Do you want to be a doctor?" "No Daddy, I want to be a cocktail waitress." Free to Be You and Me didn't teach quite the lesson I'd hoped.
29 May
For 12 years, I swam competitively. Unlike my daughter, I never viewed my cap and goggles as a fashion statement. 
Friday, May 29, 2009
Thursday, May 28, 2009
Wednesday, May 27, 2009
DB: Strudel
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Using this recipe, I made both savory and sweet strudel. For the savory filling, I roasted potatoes, garlic, broccoflower and onions in some butter and olive oil. I seasoned them with garam masala, cumin, coriander, aleppo pepper and salt. In part due to the lack of moisture in this filling, it almost reminded me a lavash bread crust.
My sweet strudel was a strawberry-rhubarb. I sprinkled some demerara sugar into the crust along with the breadcrumbs and then again over the top.
It's better to photograph strudel with moist filling soon after baking. 24 hours later, it tasted fine, but looks a little mushy.
Could you read the newspaper through my dough? Not really, I got a bit frustrated as it began to tearing.
Using this recipe, I made both savory and sweet strudel. For the savory filling, I roasted potatoes, garlic, broccoflower and onions in some butter and olive oil. I seasoned them with garam masala, cumin, coriander, aleppo pepper and salt. In part due to the lack of moisture in this filling, it almost reminded me a lavash bread crust.
My sweet strudel was a strawberry-rhubarb. I sprinkled some demerara sugar into the crust along with the breadcrumbs and then again over the top.It's better to photograph strudel with moist filling soon after baking. 24 hours later, it tasted fine, but looks a little mushy.
Could you read the newspaper through my dough? Not really, I got a bit frustrated as it began to tearing.
Tuesday, May 26, 2009
26 May
TWD: Chipster Topped Brownies
The foil wasn't really part of my photo staging. I was still in holiday weekend fog when I realized that I was about to send the last two brownies off in lunchboxes. It was only 12 hours later that I realized we had eaten the brownies on MONDAY, making today TUESDAY.These were tasty, but in the end, I'm not sure that I wouldn't rather have a great brownie and a great chocolate chip cookie individually.
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