Akhenaton, the ancient pharoah of Egypt once said, “To be satisfied with a little, is the greatest wisdom; and he that increaseth his riches, increaseth his cares; but a contented mind is a hidden treasure, and trouble findeth it not.”
I read this a couple times and then realized that it is pretty accurately paraphrased as, “Mo money, mo problems.”
Biggie Smalls, ladies and gentlemen, with the wisdom of the ages.
Posted in Uncategorized
This weekend I experimented with eclairs, as you may have seen. I made a full recipe of shells for them but still had some filling left over so I had determined that I would make a half recipe of shells to use it up, instead of the more traditional (in my family at least) eating the leftover custard with a damn spoon. I did that tonight, and here are the results:
First, we have the pastries themselves…
…and then we have the result of said pastries.
Posted in Foodie
So, this is what I did today. What did you do?
My wife has amazing timing. Her ability to need to do something at the precise moment that my energy reserves for the day borders on the supernatural. And, we both really like cream puffs. That may sound like an absurd non-sequitur, but bear with me.
One of the things that we have both enjoyed on our trips to New York City is the wonder that is the cream puff boutique, Beard Papa. Originating, I believe, in Japan, Beard Papa is basically a kind of Dunkin Donuts of cream puffs. It’s really good, and probably really bad for you. And I mean it’s REALLY good.
So, my wife wants cram puffs, and it’s at the exact moment that I am least willing to drive almost an hour out of town one-way to get them. Believe it or not, we have had this problem more than twice, so when she dropped the, “Baby, I kinda want cream puffs,” bomb on me this afternoon it was, as I mentioned, at precisely my own energetic low-ebb. I responded with, “Why don’t we go to the store and get ingredients and I’ll make cream puffs instead?”
That went over magically and saved me from having to drive to the boonies to one of the two cream puff places in town to satisfy a craving. What I failed to realize however is that the process of making cream puffs is a time consuming one to say the least. I’m sure that if it’s something you do every day you’ll get really good at it, but on a first attempt it took a bit longer than expected.
I got started cooking at around 6pm, and six hours later I’m finally done. Note to self: start by making the shells and make the custard while they’re in the oven.
Posted in Foodie
Welcome to what will become my new blog! Sorry there’s nothing here yet, but there will be soon! In the meantime check out the following interesting sites:
Posted in Admin
