When the incorporation of butter and flour is such a bitch in this weather, the recipe had better worth it. The fat had always been cut in with fingers (too darn hot) and two forks (painfully slow). Any flaky dough was approached with a mild sense of tedium and a lot of freezer time.
It’s shocking how many eggs go into lemon curd, one could probably fry a lemon omelet with the stuff. I was busy taking pictures of the thickening mixture and in a matter of seconds, the curd started developing disturbingly solid-ish lumps. The curd turned out quite tasty after sieving out the egg scramble (I didn’t taste those, thank you), albeit a little eggier than I’d like. Serves me right for not watching it more closely.
Yesterday, there was an island. It was 10 meters away and beautiful with gradated black sand and trees silhouetted against the hazy purple sky. I wanted to go to that island so badly, a poor decision was made in haste and I fell off a slippery rock. It’s harder to bake now hopping on one good leg, and the 15-minute walk to purchase ingredients like 3kg bags of sugar and 2kg blocks of butter is dauntingly difficult. Some people find caramel making scary, I am not one of them. Trust you nose and eyes and use a light bottomed pan. Sugar’s cheap, and any mistakes can be easily melted off with a cup of boiling water and a good stir. Conquer caramel, and this little joy will be yours.
Story of my life: Cake every night, exercise some mornings, getting marvelously plump. So today, I brought 5 bananas to work to eat, and then I made these peanut chocolate chip cookies. They have delicately crisp edges. I adore crisp edges. It’s a close fight between the edges and the nutty, melty-chocolate insides. I ate far more than I intended to. Is that surprising?
Do pulverize the nuts finely, it makes the difference between a chunky nut-studded cookie and an extra-crunchy, flavorful cookie. I processed mine in a grinder until the biggest pieces looked like rough sand.