July, 2008 Archive

Tuesday, July 15, 2008

chocolate sorbet

chocolate sorbet

I’m going to take a brief break from your food phobias today to tell you about my newest one. It lives in the freezer. It controls my mind, and at times, my spoon. And at the rate we’re going, it will be the very end of me. Or my waistline. Or my husband, as he leaves me for the Paris-dweller who envisioned this masterpiece.

Continued after the jump »

Thursday, July 10, 2008

chopped vegetable, watermelon and feta salad

chopped salad with watermelon and feta

Wow, just wow. You sure know how to give a girl performance anxiety! I mean, how do I top a wedding cake? Am I going to have to mill my own flour? (Do you “mill” flour? Should getting the lexicon right be the first step?) Should I buy a cow so I can get the milk for free (oh, how I crack myself up…) and make butter and yogurt and mm, creme fraiche? How will a simple salad keep you interested now?

Continued after the jump »

Tuesday, July 8, 2008

project wedding cake: ta-da!

cake, smallcake top, small

[Previous Project Wedding Cake episodes: An Introduction, Mango Curd, The Cake is Baked and Swiss Buttercream]

Oh, I’m sorry. Were you looking for me? Was I supposed to tell you something? It’s just that I left this wedding at 5 p.m. on a Sunday so exhausted, I’m pretty sure I stormed home in my 3-inch gold heels, promptly fell asleep on the sofa and didn’t wake up until 8 this morning.

Continued after the jump »

Saturday, July 5, 2008

project wedding cake: swiss buttercream

swiss buttercream triumph

[Previous Project Wedding Cake episodes: An Introduction, Mango Curd, The Cake is Baked]

Oh, hi. Are you still out there? Oh, right, it’s the middle of a holiday weekend and you’re probably a) at the beach, b) sleeping on a hammock in a backyard or c) taking one of those media breaks the kids are so into these days. And believe it or not, I had a few days off too.

Continued after the jump »

Tuesday, July 1, 2008

project wedding cake: the cake is baked

the wedding cake is baked!

[Previous Project Wedding Cake episodes: An Introduction, Mango Curd]

That’s right, folks. The. Cake. Is. Baked. I mean, sure, it’s not filled. Heck, I haven’t even tracked down Indian or Philippine mangoes yet, bought the chocolate for the ganache filling or successfully tackled Swiss Buttercream, but we’ve got time for all that–FOUR WHOLE DAYS in fact. Pshaw, it should be nothing at all.

Continued after the jump »