i am going computer free this week. largely because it's not working. and so it will go to the mac shop today and i will hope that it still has a few years to give. until then, have a lovely rest of the week and i will see you monday.
he would be there indefinitely if he had his way::
this was the latest pick from his favorite cookbook. he was a bit disappointed with the outcome. these were like a gourmet fudgsicle. i think the recipe was a little too heavy on the espresso powder and not heavy enough on the sugar. i have a better version on the docket that should cheer him up, and it's much healthier to boot. not that this set back deterred him in the least. he just flipped a few pages and went on to the next recipe. i better get him going on some dinner lessons before we all drown in butter and cookie dough!
after years of collapsed-taco-shell frustration and failed attempts at arranging and propping up, i finally figured it out. so, just in case you are as slow on the uptake as i am, i thought i'd share my revelation: just flip them over::
perfectly toasted shells. open! ready to be filled. happy taco night! don't say i never taught you anything :)
better than the best. the ultimate! last weekend i organized my bookmark folders. i went from the overloaded "baking" and "cooking", to many new and more precise folders. isn't this story exciting? at any rate, i now have a "salads/dressings" folder and realized i've been sitting on this amazing recipe for a long, long time. i used scallions in place of chives and black pepper in place of white::
this is so simple and so quick and so unbelievably good. here are the steps: 1. make it. 2. try not to drink it straight from the jar. that's it. you really need some of this in your fridge. it will make you happy just knowing it's in there, waiting.