2016 January

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Ingredient Challenge #5, Take Two: Rose Water Croissants

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Saturday, January 9, 2016 – So if you’ve been following along at home, you’ll remember I was really unhappy with the previous version of this challenge. Long story short, the 3-layer parfait got all mushy and turned into a 1-layer soggy parfait. Not good.

And I said I still wouldn’t be making baklava, but rather rolling stuff up into puff pastry and calling it a croissant variant. And that’s exactly what I did. The challenge was chocolate, nuts, rose water, honey, and cinnamon. The chocolate and nuts is rolled up in the puff pastry. The pastry is baked and soaked in rose water, glazed with honey, and sprinkled with cinnamon and sugar.

And it was good.

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December 2015: Cooking In California

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It might be more accurate to call this Cooking For California, since the story starts in Seattle, as I try out a few new recipes and practice a few old ones.

Specifically, one of my friends specifically requested deep-fried stuffed jalapeno for our traditional New Years Eve party. (Which she calls “jalapeno poppers”, and I lovingly misinterpreted as “jalapeno popplers“.

Not only that, but it’s tradition for my to cook dinner for my family every time I visit, a tradition that was broken once only because… well, you know… And between my Chef Watson stuff and my Ingredient Challenges, I had a lot of new material I wanted to try on real people. (I ended up going with some Chef Watson winners for my family dinner.)

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New Years Retrospective and Resolutions 2016

Are you surprised? I do these every year. The short version is, I like to promise myself to do interesting things (or necessary things), and asking myself every year “what do I want to accomplish this year” is pretty much New Years Resolutions. Nothing lame like “I want to gain/lose weight”, but real stuff like “take cooking classes” or “write a book”.

And I like to talk about it because, let’s be honest, I’m a writer (blogger?) at heart, and I like drawing attention to myself.

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