bybenjamin's photostream  

I've lost eighteen pounds since January 1. There's less of me... and yet 100% of what's left is still not buying what Die Antwoord is selling.

Nuriko was so smoochy this morning, he was drooling all over my hand.

Ground turkey, broccoli, canned lentils, green onions, fresh basil and mint, fish sauce, soy sauce, sesame oil, Brother Bru Bru's African Hot Sauce, and sriracha.

There's no reason this should taste as good as it does. It took less than ten minutes and it disappeared in less than five. It was easy and will be something we make on a regular basis.

Amy tried a new approach to roasting chicken: she rubbed it down with a little butter and a bit more salt and herbs and then let it sit, uncovered, in our refrigerator for twenty-four hours (based on techniques suggested in the book "All About Roasting").

This resulted in the most tender and flavorful (if a touch salty) chicken either of us has ever had. This chicken's breasts made sous vide chicken seem almost overcooked.

This was amazing.

www.amazon.com/All-About-Roasting-Approach-Classic/dp/039...

I picked up three dozen organic eggs today and used four of them to make a frozen custard inspired by my favorite breakfast pastry: the custard danish made by Plehns Bakery (they also make great icing, but this danish is their crowning achievement).

I needed to make some custard to take a second run at my version of White Out, so I made extra, cut up a couple of these danishes, made a brown sugar and cinnamon mixture to vein through the thing, and got to mixing.

Of course I don’t get to actually taste this until Saturday (today is Monday), but I think it will be worth the wait.

www.plehns.com/