I live in Maine where we’ve been getting an abundance of snow… Basically, a snowstorm every couple of days. In between all of this insane shoveling and toning of my shoulders and arms, I’ve been inspired to do more baking, especially literary themed baking. And, yes, I have been itching to do this particular idea for a few weeks now.
First of all, “LOOK AT WHAT I HAVE CREATED! I…HAVE MADE FIRE!” Okay. Now that that’s settled. Making that fire sucked in every which way possible. It wasn’t easy, not in the least bit. It probably would have helped if I’d had the exact kitchenware to pull it off but I improvised with what I had. I should get some points for that. Honestly, I had a feeling that something as complicated as this cake idea would probably be a lot more trouble than I was imagining. But, it’s all for a good cause.
I’ll be frank, readers. There have been very few times that a cooking adventure has actually gone the way it was supposed to with no problems. In fact, I can count these times on one hand. However, we can now add this cooking adventure to that list. Not in my wildest dreams did I expect this recipe to turn out so well. And even better, it is something I can eat! It also happens to be one of my favorite comfort foods. While I have been trying to branch out on the things I eat (I ate most of a hamburger this past weekend!), I’m still playing the eating game cautiously. All it takes is one wrong food to send me into a painful ulcer fit. Now that I know how to make this hot comforting dish, I plan on doing it often. It’s not complicated by any means, uses very few ingredients, and there’s almost no way I can botch it up… unless I forget certain ingredients, which… I won’t lie to you… I did once during this adventure. Doesn’t matter. The pie turned out perfect without it and it tasted like something… that someone else besides me made.
COOKING ADVENTURE #31: Haddock with Mashed Potatoes
So, you are probably wondering why I didn’t make Baklava like I said I was going to this week. I’m pretty sure that the title of this post sums things up quite well. Last Friday, while enjoying my blueberry pancakes, my ulcer decided to flare up and try to kill me. I spent the next couple hours in extreme pain in the emergency room waiting for them to give me a G.R. shake. This shake apparently consists of Tums, Pepto Bismo, Mylanta, and Zantac all in one. It stopped the pain for about three hours and then it was back to moaning and groaning and such. It’s been 6 days of eating very bland food so that I won’t upset the ulcer again, plus taking proton plus inhibitor pills to help heal it. I also discovered last week that apparently watermelon is extremely acidic as it caused me to collapse on the floor in pain after eating a slice. So from this experience, I’ve learned a lesson in what foods I can have and what I cannot. And to put it as plainly as I can, it sucks. Big time.
Ah, kiwi, that strangely exotic, vibrant green fruit that is frequently ignored when it comes to desserts. Well, not today. For a couple weeks now, I’ve been craving something sweet… but not as decadent as, say Devil’s Food Cake. I wanted it to have fruit in it and be something that I could do without too much of a fuss. Therefore, it was pretty convenient when going through an old issue of a Hannaford Fresh magazine that my mom had given me, that I should find this amazing recipe for a kiwi tart. Just looking at the mouth-watering picture confirmed in my mind that I’d have to make this recipe. And I did it like a boss. I wasn’t even at the top of my game the day I attempted it and it came out superbly, minus one or two difficulties in the process.
COOKING ADVENTURE # 13: Sausage and Green Pepper Frittata
Frittata: the name of this recipe oozes easiness. After all, it’s eggs, a combination of vegetables and meat, cheese, and herbs. It’s something that anyone should be able to make along with an omelet. So, why do I get the feeling that I’ve messed up this ridiculously easy dish? Maybe because it was supposed to have been out of the oven about ten minutes ago and its… well… still cooking.
Before I get started on all things chicken, egg, and soup, I have a link for you all. Please do me the favor of clicking on this link. It will open up in a different tab and you will be ushered into what I’ve found is my ideal music for this particular cooking adventure. Enjoy it!
Today’s cooking adventure doesn’t really deserve to be called a cooking “adventure”. No, this was more of a cooking frolic. Frolics aren’t as dazzling and exciting. They are usually done in familiar places and don’t necessarily take as much time. They’re not dangerous or life-threatening. In fact, they sound like something you would do on a Sunday afternoon just before a picnic. But, on some occasions, even the most innocent frolic can hold a surprise.
Cooking Adventures #7: Oven-Baked Caramel French Toast
First, read the directions. Second, re-read the directions. Third, read the directions once more for good measure. I should have done that third one. Oh, and the all important “Read directions the night before you attempt the recipe.” I had read the directions for Oven-Baked Caramel French Toast last week when I’d been looking for something to make. I remembered seeing that the directions involved refrigeration over-night, something I haven’t had to deal with since the cheesecake episode. However, when I awoke bright eyed and bushy tailed this morning and looked over my recipe, I realized with horror that I hadn’t refrigerated anything. And I remember thinking last night, “Isn’t there something I’m supposed to do now for this french toast?” Well, we’ll start with that and go from there.
I’m going to start with a disclaimer. I thought the cheesecake was bad. This recipe blows that one out of the water by so much that it’s almost not funny. This was undoubtedly the most frustrating recipe I’ve done this year. But I have to laugh because somehow, deep beneath the optimism, I knew I was going to mess it up. Although, I must say, whoever posted that recipe on food.com was a mighty idiot as well. They should have specified that out all the cake mixes you can use for the recipe, the only one you can’t is a Jiffy Mix. Thanks, person. Now I’ve got a heap of something that doesn’t resemble cake at all sitting on not just one but two different pans in the kitchen. The apartment is about 90 degrees and smells like brown sugar. I’m so tired of looking at this thing that I don’t even want to eat it. That’s when you know it wasn’t worth all the work.