Thursday, March 31, 2011
Saturday, March 26, 2011
So there I am at Whole Foods, getting my weekly supply of butter and heavy cream, when what catches my eye -beautiful Ameraucana chicken eggs, "popularized" by Martha Stewart herself.
I have never seen these eggs for sale anywhere, though after researching a bit for this post, I've discovered they're becoming increasingly popular and easy to find. The eggs from Ameraucana chickens are in really unusual and beautiful shades of pale greens and blues.
I've known about them for so long (thanks, Martha), but have never seen them, so in my mind they were some sort of elusive element of "next-level" baking and culinary delight that I was unable to achieve. These eggs, to me, were legendary.
Can you imagine? Legendary eggs! I'm such a dork. Anyway, I bought them, of course, and even at $6.39 for a half dozen, I didn't flinch. My dumb ass probably would have paid twice that.
I haven't decided what to do with them yet, but I want to make sure to make the most of the flavor of these eggs. Any ideas?
Gagging. They really are beautiful.
I have never seen these eggs for sale anywhere, though after researching a bit for this post, I've discovered they're becoming increasingly popular and easy to find. The eggs from Ameraucana chickens are in really unusual and beautiful shades of pale greens and blues.
I've known about them for so long (thanks, Martha), but have never seen them, so in my mind they were some sort of elusive element of "next-level" baking and culinary delight that I was unable to achieve. These eggs, to me, were legendary.
Can you imagine? Legendary eggs! I'm such a dork. Anyway, I bought them, of course, and even at $6.39 for a half dozen, I didn't flinch. My dumb ass probably would have paid twice that.
I haven't decided what to do with them yet, but I want to make sure to make the most of the flavor of these eggs. Any ideas?
Gagging. They really are beautiful.
Wednesday, March 23, 2011
I really don't have much to write about this week. I'm still just making caramels and doing some Spring cleaning.
One funny thing. All of a sudden, my caramel recipe is totally failing. But it fails in different ways every time. Like, sometimes the caramel is way too soft and won't set up properly at all. Other times, cooked, to my knowledge, exactly the same way with the same measurements of ingredients, it burns. It's really frustrating and I don't know what to do about it.
Oh I bought Martha Stewart's Cookies app from iTunes. It's pretty cool, though I was hoping there would be more on it. For $2.99, though, you get many very good recipes and inspiring ideas, and the graphics are really beautiful. Makes me wish I had an iPad.
I am really excited about a few major upcoming projects with A Baker in Brooklyn. Website news, collaborations, etc. I'll definitely be writing more about those as they come up.
For now, with no real news to report or projects to share, join me in my current infatuation. This color:
Ahhh..
One funny thing. All of a sudden, my caramel recipe is totally failing. But it fails in different ways every time. Like, sometimes the caramel is way too soft and won't set up properly at all. Other times, cooked, to my knowledge, exactly the same way with the same measurements of ingredients, it burns. It's really frustrating and I don't know what to do about it.
Oh I bought Martha Stewart's Cookies app from iTunes. It's pretty cool, though I was hoping there would be more on it. For $2.99, though, you get many very good recipes and inspiring ideas, and the graphics are really beautiful. Makes me wish I had an iPad.
I am really excited about a few major upcoming projects with A Baker in Brooklyn. Website news, collaborations, etc. I'll definitely be writing more about those as they come up.
For now, with no real news to report or projects to share, join me in my current infatuation. This color:
Ahhh..
Thursday, March 17, 2011
Thursday, March 10, 2011
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