As a kid, I used to love those mixed nuts that came in a big can. My mom would buy the one with the peanuts, cashews, brazil nuts, hazelnuts, and pecans. We each had our favorites. I would fight one brother for those enormous brazil nuts and the other for hazelnuts, but my absolute favorites were the cashews. Both my mom and I loved them. When the can eventually got passed to my dad, he had to settle for the peanuts and almonds. The pecans were almost always left on the bottom.
As a food blogger and beginning photographer, I have learned that photographing food in natural light yields the best results. Indirect sunlight, especially in the early morning and late afternoon, makes food look its natural best. However, it is not always convenient to shoot during these times, especially since I work full-time and have to fit my cooking and photography in on the weekends.
Every cook should have a homemade custard recipe in his or her repertoire. It is the base for so many desserts and yet, is fairly simple to master. The key is to temper the eggs with the milk so you don’t end up with bits of scrambled eggs.
To write is to write is to write is to write is to write is to write is to write is to write.
– Gertrude Stein
Writer’s block.
I have it. Bad.
What do I do?
What CAN I do?
When life gives you egg whites, make angel food cake. When life gives you a whole lot of egg whites, top the angel food cake with meringue.
Yesterday, I planned to make vanilla custard but hadn’t really thought about what to do with all the remaining egg whites. I briefly contemplated making an egg white frittata, but I quickly came to my senses, and, thanks to Alton Brown, came up with the far better idea of making my first ever angel food cake. However, since I don’t own a tube pan, I scaled down the recipe to make these cute little mini angel food cupcakes instead.
In our household, Chris and I share cooking duties pretty equally. Actually, during the week, he probably prepares dinner more often than I do because he is usually home first. He has turned into quite the cook, often making pasta or pizza dough from scratch or trying one of the recipes he’s jotted down in his spiral “cooking” notebook. While we both love desserts, he isn’t interested in baking or making desserts unless it’s ice cream. What he really enjoys is making beverages, which is good since I don’t really like to make drinks.
A Roundup of Cinco de Mayo recipes from Daisy’s World and some of my favorite blogs.
I’m sure you’ve heard of some of these blogs, but please take the time to click on some of the ones you might not have heard of before. They are full of delicious recipes, wonderful stories, and spectacular food photos. Enjoy!
dips and salsas
avocado corn salsa | Damn Delicous
creamy guacamole | Pinch My Salt
individual seven-layer dips | The Girl Who Ate Everything
mexican queso dip | The Comfort of Cooking
roasted tomatillo salsa | The Little Ferraro Kitchen
daisy's world 