Not To Be Trusted With Knives

The Internet’s leading authority on radicalized geese

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Five New Foods, Two Books, and One Hell of a Deadlift

After last year’s pathetic display of accomplishing so few of my goals, I’ve decided to come out of the 2018 gate strong. In fact, I’ve already made 5 new foods/beverages that I’ve never made before (of my goal to make 18 new things year), finished 2 books (of my goal of 18), and deadlifted my body weight!

The foods are:

  • chicken florentine – I had a bunch of spinach I needed to use up, so I picked this recipe.
  • grog – this was the house drink at my birthday party. It was pretty tasty!
  • slow cooker lasagna – made this for my birthday party. I’ve made lasagna a million times before, but never in a slow cooker.
  • kale salad from a recipe from Savio Volpe – Scott took me to Savio Volpe for my birthday and since the reservation said it was my birthday, there was a birthday card waiting on the table and in that card was a recipe for their kale salad. Which is delicious. And which I’ve made several times since then!
  • herbed goat cheese-stuffed chicken thighs – I had a bunch of goat cheese, leftover from my birthday party, that I needed to use up (do you see the trend?), so I google “goat cheese recipes” and found one for stuffing chicken breast with goat cheese that you’ve mixed with herbs. But I did it with chicken thighs. Pretty good stuff.
Making slow cooker lasagna

Making lasagna in the slow cooker

Kale salad

Kale salad

The two books I’ve finished so far in 2018 were:

  • The Better Angels of Our Nature: Why Violence Has Declined by Steven Pinker – I started reading this massive tome last year and it took me about eleventy billion years to get through it, but I finally did. The gist of the book is that violence has decreased over human history and Pinker puts forward his theory as to why. Often people think that we are living in particularly dangerous times – probably at least in part because we hear about violent events on the news on the time, but that’s actually a skewed perception, as the news covers the most sensational events (If it bleeds, it leads). Overall we are at much less at risk of being a victim of violence than in any other time in human history1 There’s a tonne of data illustrating the decline in violence and we can see it also in what is considered acceptable – e.g., it used to be legal and considered acceptable by society for people to keep slaves, for a man to rape his wife, for parents to beat their children, to people to brutalize animals, for example2. Pinker presents a pretty extensive theory as to why violence has declined and I’m not even going to try to get into describing it all. You’ll just have to read the 800+ pages to find out for yourself!
  • Ready Player One: A Novel by Ernest Cline – {SPOILER ALERT – Don’t read this if you don’t want the book to be spoiled for you!} After reading such a long, dense book, I decided I needed to have a quick and easy read as a bit of a palate cleanser for my brain, and Ready Player One fit the bill. Plus, there’s a movie version of it coming out this year and so I figured I should read it in case I decided to see the movie. I know a lot of people *love* this book, but I thought it was just OK. I mean, I enjoyed reading it but I got the exact same feeling from reading it as I did when I read the DaVinci Code – I was compelled enough by wanting to see how the various puzzles would be solved to keep reading, but the writing is so flat3 that it was kind of a painful, if easy, read. He does a tonne of name dropping of 80s games (game dropping?), movies, and music. Having grown up in the 80s, most of these were familiar to me (especially the movies and music), but the excitement of “hey, I remember that” gets pretty old pretty quick and then it just becomes annoying. And most egregiously, the Deus ex machina of Og showing up to give them a completely impenetrable fortress from which to complete the end of the game was just too much.

And then the one that I’m most excited about: I deadlifted more than my body weight! One of the challenges to doing this was that my body weight has increased due to the muscle mass I’ve put on from all the weight training4. I’d thought I’d lifted my body weight one time last year but then when I got home and weighed myself to confirm, I found that I’d been just shy of my weight.

In this month’s training program, one of my exercises was to do bar bell deadlifts where you start with a weight you can lift for 12 reps, then you up the weight and do 9 reps, then you up the weight again and do 6 reps. Then you start over at 12 reps, but with the weight you used for 9 reps the first time through, then you do 9 reps with the weight you did for 6 reps the first time through, then you do 6 reps at a higher weight. As you can see from my record sheet, on Jan 30, 2018, I did 6 reps of 67.5 kg!

Untitled

Since I’m of the generation of Canadians that still thinks of our body weight in pounds instead of kg, I had to do the conversion to confirm that this was, in fact, more than my body weight:Untitled

And I do, in fact, weight less than 148 lbs, so hooray for me – goal achieved!

  1. Of course, this is not to say that there is no violence or that the violence that does happen is not horrific. []
  2. Again, this is not to say that these things don’t still happen or that they aren’t legal in some societies still today. But they are legal or accepted in far fewer societies today than in the past. []
  3. Full disclosure: I saw the description of the writing in this book as “flat” in a GoodReads review and it totally fit with the feeling I had about the writing that I couldn’t find the right word for, so I totally stole the word! []
  4. Also, it’s kind of cool that after several years of setting, and failing to achieve, a goal of losing the 15 lbs I put on during my MBA (I’d get part way there from half marathon training, but never quite lost it all), I’m now actually happier with my body size despite weighing the most I’ve ever weighed, because it’s all been muscle mass gain. Don’t get me wrong, I still have some fat mass I’d like to lose, but I’ve got some kickass muscles that I’ve never had before! []

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New Foods I Made in 2017

So I guess now is that time of year where I do all my year-end wrap up postings! Decided to start with one of my 2017 goals that I actually accomplished: Make 17 new foods and/or drinks that I’ve never made before.

In fact, not only did I achieve this one, but I surpassed it by 8!

  1. chicken parmesan casserole
  2. pork tenderloin in bourbon – this was bourbon-licious
  3. cedar planked salmon – thanks to cedar planks that I got from Costco
  4. cedar planked chicken – because I got the cedar planks from Costco, there were eleventy billion of them
  5. oat fudge bars
  6. BBQ pizza
  7. zucchini chocolate chip muffins – these were a big hit when I brought them into the office
  8. maraschino cherries – I made these from cherries I picked up in the Okanagan and a cherry liqueur that I also got in the Okanagan1
  9. amaretto cherries – I decided to try making these in the same way that I made the maraschino cherries (i.e., soak berries in booze). When I tried then after about a week in the booze, the maraschino cherries were delicious, but the amaretto ones didn’t seem like they’d absorbed any of the amaretto yet, so I’ve now left them for
  10. tarragon vinegar – with fresh tarragon from High Garden
  11. BBQ Chicken with Sweet Chili–Peach Glaze – I had some fresh peaches and made a pretty delicious glaze to go with BBQ chicken
  12. cauliflower tots
  13. broccoli tots
  14. Garlicky Butter Chive Parmesan Pork Chops – not gonna lie, I did not leave these
  15. pita bread – my friend Steph made these when I was at her place and they were so good that I asked for the recipe. And she was like, “these are so easy, I don’t even use a recipe.” So I tried making some (with a recipe I found) and they were, in fact, really easy!
  16. raspberry jam
  17. figs pickled in balsamic vinegar – with figs from Tig & Pat’s annual fig party
  18. fig infused balsamic vinegar – this may or may not have been the left over balsamic vinegar from when I pickled the figs
  19. pickled spicy beans – sooo good
  20. pickles – nor these
  21. pickled beets – haven’t actually tried these yet
  22. sautéed beet tops – since I had the beet tops from the beets that I pickled, I tried sautéing them, because I read that was a thing to do. Didn’t love them, but they weren’t terrible, so would probably make them again should I be in possession of beet tops
  23. jalapeño jelly – nor these
  24. bitters – from the “make your own bitters” kit my sister gave me last Christmas
  25. vanilla sugar – from vanilla beans that had previously been making vanilla extract
My first ever batches of spicy pickled beans, pickled beets, and pickles!

Spicy pickled beans, pickled beets, pickles

Making jalapeno jelly

Making jalapeño jelly

Cedar planked salmon

Cedar planked salmon

Cedar Planked Chicken

Cedar Planked Chicken

Oat Fudge Bars

Oat Fudge Bars

BBQ Pizza

BBQ Pizza

Zucchini chocolate chip muffins

Zucchini chocolate chip muffins

BBQ Chicken with Sweet Chili–Peach Glaze

BBQ Chicken with Sweet Chili–Peach Glaze and grilled peach and veggies

Broccoli and cauliflower tots

Broccoli and cauliflower tots

Sauteeing beet tops

Sauteed beet tops

  1. So they aren’t technically maraschino cherries, which should be made with maraschino liqueur, but I figure they are close enough. []

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Pokémon – Now In Candy Form

Look what I made!

Pokemon candy making

I’d been dying to make these Pokémon candies since Scott sent me the video of how to make them. Well, it was Cath’s birthday the other day and that seemed like the perfect excuse to try out the recipe!

Really, all you need to make these are some candy melts and silicone half-sphere mould. The former were pretty easy to find (I got them on sale at Michael’s craft store, but later discovered you can also buy them in bulk at the Bulk Barn), whereas the latter were more difficult. We checked every kitchen store in the area, plus Michael’s, Canadian Tire, Winners, and London Drugs and found silicone moulds in every shape other than half sphere. In the end, I had to resort to ordering it from Amazon!

Candy melts

Candy Melts are available in just about any colour you can imagine!

Pokemon candy making

Silicone half sphere mould

Then all you had to do was melt the appropriate colour Candy Melts, coat the mould with it and stick it in the freezer. In ~15 minutes, they popped right out and were all beautiful and shiny!

Pokemon candy making

We made two yellow half spheres to make Pikachu, two blue half spheres to make a Polliwag, and one red & one white half sphere to make the Pokéball! Then we made some ears for Pikachu1 and then, using food safe paint brushes and melted Candy Melts of various different colours, decorated them up. Then you use the remaining melted Candy Melts to glue the two halves together and you are good to go!

Pokemon candy making

The original video shows you how to make them as piñatas, but I didn’t think it would be nice to smash a poor innocent little Pokémon! Well, at least until you are going to eat it.

Pokemon candy making

Pokemon candy making

They are Pokélicious!

  1. Sadly, one of the ears fell off on the way to the party! []

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New Foods I Made in 2016

Like my book goal, I managed to achieve my goal of making 16 new food items that I’d never made before – in fact, I surpassed my goal by 1 item.

1 Cream puffs 28-Feb-2016
2 rice krispie easter nests 24 Mar 2016
3 Asparagus and Mozzarella Stuffed Chicken Breasts 14-Apr-2016
4 breaded zucchini 9-May-2016
5 macroons 14-May-2016
6 macarons 23-May-2016
7 sauteed garlic scapes1 16-Jun-2016
8 crushed salt & vinegar potatoes 17-Jun-2016
9 BBQ’d country style pork ribs 25-Jun-2016
10 grilled zucchini, green onion, and lemon salad 25-Jun-2016
11 fig sauce 24-Jul-2016
12 blueberry jam 24-Jul-2016
13 apricot jam 24-Jul-2016
14 garlic parmesan breaded chicken breasts 24-Jul-2016
15 chirizo stuffed zucchini 1-Aug-2016
16 chicken schnitzel 10-Oct-2016
17 banoffee pie 25 Dec 2016

Taking up canning this summer helped my cause, as I made three things with my new canning set: 2 successful jams and one failed jam that was re-imagined as a sauce2. I also see a trend of making breaded things, with three different kinds of breaded chicken and one breaded vegetable making the the list.

My favourites of all the things on this list are macarons (super time consuming, but so delicious) and the crushed potatoes.

Garlic scape

Why did no one tell me that garlic scapes were a thing before 2016?

  1. Also BBQ’d garlic scapes on June 25, 2016, but didnt’ think it was different enough from sauteed ones to count as a different item. []
  2. Note to self: next summer, try making raspberry and blackberry jam, jalapeño jelly, pickles, and canned spicy green beans! []

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Various Updates

Life seems to have gotten extra busy, so I’m resorting to writing this blog posting on my phone during my morning commute [and then posting it tonight, now that I’m home from my hockey game, with a few edits made and photos inserted!], despite just yesterday saying to my sister “I don’t know how you can write a journal article on your phone!” I stand by my sentiment that this is not the ideal way to type out a long piece of writing but (a) my evenings for the foreseeable future are booked up and (b) when I tried to turn on my ereader just now, the battery was dead so what else am I going to do on this Skytrain ride?

Foot Update

  • It’s been a month since I sprained my ankle. It’s not 100% healed, but it’s mostly there. Been sporting this awesome kin tape – I have no idea if it actually does anything, but figured it can’t hurt. I’ve gotten back to hockey (after 2 weeks off) and a running (after 3 weeks off), though on my runs on Saturday and Monday my left knee was bugging me, so I’m probably compensating for the ankle even though I don’t feel the ankle. I‘m going to get got it checked out today after work to see if it needs adjusting or strengthening or something [and I got some work done on it to work some of the edema out – because it was still a bit swollen today – among other things. Hopefully that will help me get to 100%.
  • As if having a sprained ankle wasn’t bad enough, last week I did this to my toe at hockey:
    Hockey injury But I didn’t do it *playing* hockey. I did it by stubbing my toe on my hockey bag after the game. It looked much worse than it felt, thank goodness!

Garden Update

  • For the most part, my garden is doing quite well, with the notable exception of my tomato plant, which died. When I was away in St. John’s I had to put my whole garden inside as my strata decided that that was the exact perfect time to power wash and paint my balcony and so I couldn’t have anything out there. The tomato plant did not survive that. I just bought a new tomato plant to replace it – hopefully there are no more unforeseen upheavals of my garden this summer.

    My new tomato plant

    This is the new tomato plant I bought. Wish me luck getting it to tomato!

  • When I put my garden inside my condo for a week, my jalapeño plant had two little jalapeños and many little buds. The buds never ended up blooming, but the jalapeños that has started kept going and now about a dozen more buds have budded. I can’t wait until the first ones are ready to eat.
    My first two jalapenos

    My first two jalapeños

    Jalapeno buds

    Jalapeño buds

  • Prior to the Great Upheaval of the garden being moved indoors, my cilantro plant had bolted. I didn’t even know that was a thing until it happened – my cilantro plant shot up to about 2 ft I’m height and the leaves went all feathery. Dr. Google explained to me that cilantro plants don’t like it when it is hot, so when the temperature gets too high they start to bud, then shoot up I’m height and go to seed – the idea being that the seeds will fall and the plant will regrow when conditions are better. If you catch the buds early enough you can cut them off and keep your plant going, but I knew nothing (Beth Snow) of this until it was too late. So I let it go to see and then harvested the seeds and have now planted them. And now we wait to see if they will grow.
    Coriander seeds that I harvested after my cilantro plant bolt4ed

    Freshly harvested coriander seeds

    I did manage to get this parsley to grow from seed1, but it was seed that I bought rather than seed that I harvested.

Goals Update:

I’ve tried out making quite a few new food items towards my goal of making 16 new food or drink items I’ve never made before.These include this grilled zucchini salad:

Country-style pork ribs:

Country style pork ribs

Garlic Scapes2 – I made them both sautéed and BBQ’d:

Garlic scape

Homemade Salsa:

My first batch of salsa

Smashed potatoes ((These are delicious. I’ve made them several times now because they are good!)):

Smashed potatoes

I’ve made a total of 11 so far and since it’s only just past halfway through the year, I’m ahead of schedule.

Another goal for this year is to knock 16 items off my 101 list and so far I’ve only done 3 in 2016, which means I’m way behind schedule on that one! The most recent of the 3 was to “go for a ride in a float plane”, which I did when I returned from Salt Spring Island to Vancouver last week. It was super cool!

Tangent: While on Salt Spring, we played a fair bit of tennis. I tracked it with my GPS watch to see how far I ran – here’s a map of one of our matches:

Tennis, as tracked by my GPS watch

We also saw some goats and chickens at Salt Spring Island Cheese:

Goats at Salt Spring Island Cheese

Chickens at Salt Spring Island Cheese

Cat Update

My cats are still the most awesome cats who have ever catted. Even despite the fact that Watson is kind of a jerk who never lets his sister on the cat tree. You know the giant cat tree that I bought them that is big enough for like 10 cats? Watson seems to think it’s not big enough for more than 1 cat. And if the 1 cat is not him, then it’s not even big enough for 1. If Crick tries to go to there, he chases her off. Sometimes he doesn’t even stay on the tree – he just doesn’t want her on there. Like I said, he’s kind of a jerk. But I still love him.

Watson won't let Crick onto the cat tree

Poor Crick is relegated to siting on the fireplace mantle, since Watson will not share the cat tree.

Lord Commander Watson Snow, the Watcher on the Wall

Lord Commander Watson Snow is the Watcher on the Wall

Crick gets him back by eating his food. I always put their food in two dishes and usually, Watson will have a few bites and then wander away to clean himself. Meanwhile, Crick eats her entire dish and then starts in on his. She’s a little piglet. And I love her.

Crick is hiding under the open dishwasher

Crick is hiding from her brother

Watson

Watson is keeping up with the news

Crick thinks she's a shoe

Crisk is disguising herself as a shoe

It's too bright in here!

It’s too bright in here!

  1. All my other herbs have been from seedlings. []
  2. Why has no one ever told me about garlic scapes before? I got them at the New West Farmer’s Market, w It’s the top part of the garlic, is only available for a short period each year, and is like a mild garlic taste without the bite. Very cool! []

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Macaroons vs. Macarons

As you know, I like to cook and bake and I like to try making new things. My decision-making process for what to make usually goes something like this. “I have ingredient X that I need to use up. What can I make using ingredient X?”1 Case in point: I had leftover shredded coconut from when I made some coconut squares for a bake sale at my office2, so I decided to try making macaroons for my hockey team’s season end wrap up party. Making macaroons requires egg whites, so then I had an opened carton of egg whites that I needed to use up, so I decided to try making the thing that is sometimes confused with macaroons: French macarons – which I brought to my Arts Council Board meeting. Now I have a giant Costco-sized bag of almonds that I bought to make macarons, so I need to come up with another recipe that requires lots of almonds…. or maybe I’ll just make a lot more macarons, because omg they were delicious!

In case you are wondering what the difference is between a macaroon and a macaron:

Macaroon:

IMG_2462

Macaron:

Macaron

It’s easy to see how the two can be confused: their names are very similar and both are meringue-based pastries. I’ve only ever known macaroons to be made with coconut, though Wikipedia tells me that it was originally made with almonds and can also be made with other nuts. Macaron are typically made with almonds, but you can make a coconut macaron (though the recipes I’ve seen for this still use almonds as the base, but add coconut extract to flavour it). So I guess the real difference is that macaroons use big chunks of whatever nut you are using and are shaped in a mound, whereas macarons use very, very finely ground almonds, are shaped in small circles and have a smooth top with signature “crinkly feet”, and you make them into a sandwich with some sort of filling. As I was reading about this, I got to thinking “Well, what’s the difference between an almond macaroon and an amaretti?”, since an amaretti is a mound shaped cookies made from meringue mixed with almonds? And then I found this article, which actually gave a bit of a history of these cookies. In short:

  • original macaroons: almond meringue cookies similar to what we call amaretti today, believed to have been created at an Italian monastery
  • coconut macaroons: evolved over time from the almond macaroons (first by mixing almond with coconut, then coconut replaced almond completely); Italian Jews made them for Passover, since they didn’t use flour or a leavening agent
  • amaretti: invented in the mid-17th century by Francesco Moriondo, pastry chef of the Court of Savoy
  • French macarons: invented in the early 20th century by PierreDesfontaines Ladurée

The other interesting thing I read in that article was that “two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, seeking asylum in the town of Nancy during the French Revolution (1789-1799), paid for their housing by baking and selling the macaroon cookies, and thus became known as the “Macaroon Sisters”” – being a Mary Elizabeth myself and having a sister named Nancy, I found this amusing!

I read quite a few different macaron recipes to figure out what I needed to do to make them and read in a few different places that they are really easy to screw up, so I was pleasantly surprised when mine turned out well. I decided to do half my batch as just plain (i.e., not coloured cookies) with buttercream icing as the filling and the other half as pink with raspberry buttercream icing (because I happened to have some raspberry jam I could use to flavour the buttercream icing). The only issue I had was that rather than split the beaten egg whites in half and put the pink food colouring in at that stage (as the recipe suggested), I made the batter, split that in half and added the food colouring to the batter – this meant that the pink batter actually ended up being mixed beyond the optimal mixing point (the recipe specifically says to fold it 35-40 strokes!), resulting in the batter losing some of its stiffly beaten egg consistency, so that when I piped the pink batter onto the cookie sheet, it spread out a lot, resulting in much bigger cookies than I intended. They still rose and got the crinkly feet, so all was not lost. And they tasted great, so no one complained about the size.

Macaron

At any rate, I’ve now added both macaroons and macaron to my list of “new foods I made in 2016” – one of my goals for 2016 is to make 16 new food or drink items that I’ve never made before. And the macarons were so freaking delicious that I think they are going to become one of my go-to fancy desserts, alongside my chocolate amaretto cheesecake and mocha cupcakes with ganache and mascarpone whipped cream topping.

  1. Another criterion I use is: “How much do I like the taste of the batter and/or the taste of an individual ingredient?” Because I often like the taste of the batter more than the actual cooked product, so licking the spoon or eating a piece of the raw dough is part of the pleasure of baking. Or, in the case of an individual ingredient, I might want to, say, lick the lid of a can of sweetened condensed milk while my mother says “You are going to cut your tongue on that! Even if she’s not there when I’m baking, I can totally hear her say that! []
  2. Coconut squares are one of my tried and true recipes from my mom. See also: cherry squares. []

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Art of Spice

On Friday, I checked out this new Indian restaurant. I was a bit hesitant to go there at first because there was no one in the place – which is generally a bad sign for a restaurant – but it’s pretty new, so we decided to be adventurous and give it a go. And it did not disappoint!

We had some veggie pakoras, chicken vindaloo, and palak paneer and they were all delicious. Plus the servings were pretty big, so despite the fact that we were full when we left, there were lots of leftovers. When I first looked at the menu, I thought the prices were a bit steep, but then I realized that the dishes included rice and naan (whereas I’m used to going to Indian restaurants where you have to order the rice and naan separate), so the prices were on par with other good Indian restaurants that I’ve been to.

They unfortunately are still waiting for the liquor license which might explain, in part, the lack of customers, but I think it’s probably also that people don’t know about them. So I figured I’d blog about them, because the food really was good and the people running the place seemed so nice, and I’d hate to see the place go under for lack of people knowing about them1.The restaurant is located at 1355 Hornby Street, so if you are downtown and looking for Indian food, you might want to check them out.

 

  1. Not that my blog has tonnes of readers, but every little bit helps, right? I also wrote reviews on Yelp and Zomato – those will probably be more helpful! []

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Easter Treats – My First New Food Item for 2016

Due to my immune system having gone MIA for the first 3 months of this year, I’m rather behind on many of my goals. Including the goal of “Make 16 new food or drink items that I’ve never made before” for which, up until Thursday, I have made a grand total of 0. But now that I’m mostly healthy (just waiting out the remainder of my 100 day cough – which isn’t infectious, it’s just irritated lungs), I have made my first new food item of the year, just in time for Easter!

Easter treats

Easter treats

One of these eggs is hatching!

This treat was super easy to make and combines three awesome things – Rice Krispie squares (or nests, in this case), Mini-Eggs1, and Peeps.

  1. I’m generally a chocolate snob, preferring to eat high quality dark chocolate, but for some reason the combo of milk chocolate and whatever heaven they make that candy shell from makes Mini-Eggs one of my exceptions. See also: Reese peanut butter cups. []

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New Food #1 for 2016: Cream Puffs

It’s almost the end of February and I’m totes behind on all my goals (And I just realized by looking at the date that it’s my Uncle Harry’s birthday and it’s too late (in Ontario, where he lives) for me to call him – Happy birthday, Uncle Harry!). Well, I guess I’m doing OK on one goal: bringing my lunch to work 75% of the time – I currently sit at 76%, so I’m on track for that goal so far! But I ended up being too sick to start training for the UBC triathlon and the Delta triathlon (in March & April, respectively), which means I’ve made no progress on my triathlon goal, very little progress on my run/bike/swim 1000 km goal, and no progress towards my sub-1:50 half marathon goal, plus I *gained* a few pounds instead of losing (thanks to not being able run), though the food poisoning seems to have taken care of those pounds, at least for the moment. I haven’t knocked anything off my 101 list, nor painted a room, nor done most of the rest of the stuff on my goal list.

However, today I managed to make one new food item that I’ve never made before, meaning that I’m 1/16th of the way through the goal of making 16 new food or drink items that I’ve never made before. Cream puffs!

Last night I made a steak and carrot pie for dinner, using half a package of puff pastry for the crust, which meant today I was faced with the eternal question: What should I do with the other half of the package? On Friday my business analyst at work was telling me about this place she went to that has amazing cream puffs, and I guess that was stuck in my brain so I decided to make some of those.

I know it’s a bit of a cheat to use frozen pastry dough, but I decided to make the custard from scratch, which I’ve never done before. It was actually surprisingly easy and it tastes shockingly good.

Cream puffs

The picture doesn’t really do them justice – I think they almost look like scrambled egg sandwiches! I use free range eggs and so the yolks are very yellow, which makes the custard very yellow. I guess if I’d used caged hen eggs, where the yolks are super pale, the custard might be prettier, but I much prefer free range eggs. And it tasted great, which is what’s really important. I think next time I’m going to try making the dough from scratch.

The custard required three egg yolks, which meant I was left with three unused egg whites. I used one of the egg whites for glazing the pastry, which means now I’m faced with the eternal question: What should I make with my two egg whites?

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All the New Foods & Drinks I Made This Year!

One of my goals for 2015 was to “make 15 new food or drink items that I’ve never made before”. And I managed to blow this one out of the water, with 19 new food items!

Chocolate buttercream frosting 1-Jan-2015
sweet and spicy pecans and cashews 12-Jan-2015
caramelized onion, mushroom, apple and Gruyère puff pastry bites 12-Jan-2015
cucumbers with salmon whip and dill whip 12-Jan-2015
slow cooker gingered chickpea and tomato stew 12-Jan-2015
cheese puffs 12-Jan-2015
homemade sour mix 12-Jan-2015
Swiss cheese beer bread 4-Feb-2015
potato, cheddar & beer soup 4-Feb-2015
beer marinated pork chops 4-Feb-2015
brown ale potato galette 12-Mar-2015
black bean & mushroom tortilla casserole 12-Mar-2015
spent grain dog biscuits 28-Mar-2015
rice pilaf 29-Mar-2015
BBQ short ribs 14-Jun-2015
grilled potato skins 4-Jul-2015
blondies 14-Sep-2015
ameretti 23-Dec-2015
roasted beets 24-Dec-2015

As you can see from the above list, I started the year off strong by making a new item on New Year’s Day, and then 6 new items on Jan 12 (for my birthday party). I also owe several of these items to the fact that my friend Amy and I started home brewing beer and our first batch was rather undercarbonated so I found some recipes that used beer as an ingredient to use up the under carbonated beer. And just as I typed  that I realized that I forgot to include all the beer I made on this list, as they are totally drink items that I’ve never made before!! They are:

  • winter ale
  • blonde ale
  • stout
  • hefeweizen

So that’s 23 new items I made this year! Go me!