Monday, July 22, 2013

getting the W.



Just when you thought I couldn't do anything cool, this beezy sort of learned to fishtail braid.  Because a summer afternoon not punctuated with a youtube hair tutorial is a summer afternoon WASTED ya herrrd? Or if that's not your jam, you could go for a run in the rain, listen to a lot of Kendrick (both kinds) and take entire boxes of cereal to the face.  These are the things that I do.

Want to meet my summer roommates?


















This is the elderflower champagne candle that was smuggled back from the UK for me in a suitcase. 


Blueberries / dried cranberries / dried apricots / almonds / cashews / pistachios / dark chocolate chips.  This roommate and I stay up late watching The West Wing together.


This is Mrs. Basil E Frankweiler, who lives on a chair by the window.


Baby zucchini!!!  Game over, everybody go home.

Sunday, July 14, 2013

screamin.


Ice cream sandwiches were the first food items I posted about on this here web log animal, long long ago as a blogging baby in July 2011.  Katy Perry was still relevant when I last wrote about ice cream sandwiches.  Covert Affairs was still a good show (my crush on Auggie, however, remains strong and unabashed).  I was still in college.  A lot of things have changed.  But ice cream sandwiches, with homemade outsides and store bought middles, remain my summer dessert of choice.  I humbly present to you an updated version, which I stacked in a bucket and lugged many blocks and fed to some friends fairly recently.  I heard good things about them.  Make them for yourself today.


Do you know about brown butter?  It is normal butter, but with all of the water cooked out of it in a pan on the stove.  It gets caramel-y in both color and smell.  I was freaking out while it was in my kitchen.  It attacked all of my senses and I went sort of crazy in my mind.  First I was like, What if I drink all of this right now? and then I was like, What if I just rub it all over my body and wear it as perfume, would that attract boys? and then I was like, Kendra put that butter in the fridge immediately before you become a disgusting social deviant. 

Chocolate Dipped Brown Butter Chocolate Chip Slash Vanilla Ice Cream Sandwiches 

Prepare brown butter chocolate chip cookies according to this recipe.  The fridge time is essential, the pecans are not (I omitted them).  Also that sprinkle of sea salt at the end?  BUH that's the secret of life.  Allow to cool completely.

The smashing of ice cream between two cookies can be done in a variety of ways (namely, like, thaw the thing and use a spoon and stuff), but here's what I did: in making cookies with about the same diameter as the carton of vanilla bean ice cream that I purchased, I found that sliding a knife around the edge of the carton, removing the block of ice cream, and slicing it into discs created pretty clean rounds to bookend with cookies.  I have also seen people cut through the carton itself, but can say nothing about its effectiveness.  You do you, lovers.   After assembling the sandwiches, return to the freezer for 30 minutes to harden.  The sandwiches.  Put the sandwiches in the freezer, not yourself.  To harden.  Ok bye.

Melt a bunch of semisweet chocolate in the microwave.  Dip sandwiches half in chocolate, and then freeze again before eating!  Will keep longer individually wrapped, so cover those babies in foil and allocate yourself 1 per day meal.

Saturday, July 13, 2013

foreign children.


I'm having deja vu about this post.  Have I really not made dutch baby for this blog before?  How can that be true?

The other week, Emily of Cupcakes and Cashmere discussed the making of these eggy pancakey staples of my childhood, but the pictures that accompanied her writing made me...like a tiny bit sad for her.  THIS was the dutch baby she was eating?  She was settling for this flat and substance-less little sliver of a thing?  Was she punishing herself on purpose or did she really, truly not know any better?

My mother felt similarly about the post, and for good reason: the woman has been whipping up baking pans literally exploding with the puffed-up breakfast item (or breakfast-for-dinner, which >>>>>> everything) for years, and executes it perfectly every time.  Golden brown on top, with a thick layer of egg-custard-pancake-I don't know what underneath, covered in powdered sugar and maple syrup.  I do not know how she justified it for most meatless Friday dinners during Lents of yore, but she did, and we gobbled it.

This happened, then, in response to the C&C post:




I come by my sass real honest.

A quick google search of dutch baby, however, makes it clear that both varieties of the thing -- depressingly tortillaish on one side and not unlike Chicago deep dish pizza on the other -- are acceptable and true to the name.  I have not remained impartial about a favorite type during this post, but to you I will say, do whatever you want.  Make whatever kind you want.  But make mine.  But do whatever you want.  But if you want to be right and happy make mine.  But really, up to you.


Dutch Baby
from Sunset's All Time Favorite Recipe Book
Using measurements from the chart above, place butter in the pan and set in a 425 degree oven.  While butter melts, mix eggs at high speed in a blender for one minute.  With the blender still running, gradually add milk, and then flour, continuing to blend for 30 seconds after everything has been added.

Remove pan from oven and pour in the egg mixture.  Bake until puffy, 20 - 25 minutes. Cut into pieces and cover with syrup, powdered sugar, lemon juice, fresh fruit, ice cream, sriracha (am I kidding though?) and gobble.