I have a nasty confession. But before we go there let’s talk food. See it below, white chocolate cheesecake with a boozy raspberry sauce—worth it. Make it. Top as you like, but I thought mixed berries were appropriate with 4th of July around the corner. Next time I’ll probably give this a caloric overhaul with chopped candy and brownies – predictable, I know.
Alright confession time, but backstory first. This past weekend I had to submit a headshot for something coming up. If you know me, than you know I hate having my picture taken—if you don’t know me—I hate having my picture taken. And if you are Matt than you hate pressing the shutter button over and over again while I try to work through an acceptable one.
Alright, here goes – career killing post #5, or maybe 20, but who’s counting at this point: I don’t know what it is lately, but my fanboy status for Cook’s Illustrated has been waning with the last two issues.
How can this be? This is like the no-fail magazine.
Sometimes fancy doesn’t work and you just have to go back to basics. This started out as a crepe cake, but all that fruit caused the layers to slip and slide until half way through the assembly the cake literally collapsed on its side.
So yeah, this is missing a visual impact. But I can assure you the brown butter hazelnut crepes are something to taste, along with the honey whipped cream—go ahead pair this with the best seasonal fruit you have on hand and see your way to a serving or two.
Okay, I brought pie, so please allow me to be a whiner.
This past week I lost my Instagram feed. Talk about things that make you want to cry. No, I’m not being dramatic. That’s 4,000 relationships gone overnight. Many of whom I will never get back and don’t even know where to begin, because many of them (and/or you) I know from handles like A19_jillsli. Therein lies the problem– off by one digit or letter and it might as well be like we never met.
If you haven’t seen the book, let me share: it’s beautifully bound and full of easy, entertaining menus for each season. If you are like me, then you probably love to entertain but you don’t necessarily love all the preparatory fuss—this is the book for you.
Spring is here, which means summer is around the corner, thereby—bringing us all closer to bikini season. Yay, you say. I know—who doesn’t want to eat like a bird and work out like a maniac for a little natural nip-tuck. So to help you along, let me suggest this Cowboy Caviar Couscous Salad and the book Absolutely Avocados from Gaby Dalkin.
Yeah, I’m stuck on macarons. I’m not particularly sure why, other than I am stubborn and love a good challenge. For every dozen successful batch I make, I still experience a batch where the cookies either explode or implode. And admittedly, for every failed batch, my eloquence will belt out a string of profanity in a fit of frustration. Classy—I know.
But let’s stay on point and ignore my poor coping skills.
By now you are aware I have a love-hate relationship with cake. The love part is easy: it’s all about the devour (okay, and as of late, the cake smashing). The hate part comes with—well, sculpting it. But even with that, I have a foot on each side of the dividing love-and-hate line. As a result, this year I’m going to ask the magnificent one to please bless me with a deft caking decorating hand for my birthday.
Because come’on no one wants to hear me drone on about my cake carving skills paralleling those of a crying toddler whose crayon-fisting hand can’t stay in the lines while coloring. Yeah, I’m dramatic—spank me.