There was a wonderful tip from America’s Test Kitchen that I’ve been doing for quite a while, only not as efficiently. To protect iced cakes from plastic wrap, I’ve been sticking the top with toothpicks. America’s Test Kitchen uses spaghetti noodles – they’re more plentiful, and easy to break for whatever length you want.
So, when I decided to make my pie today, and didn’t want it getting over burdened with plastic wrap, I took linguine noodles, stuck them in, covered my pie, and stuck it in the refrigerator. Now it won’t pick up any bad smells, or have any of it come off with the plastic wrap. There’s a bunch of other transport tricks at America’s Test Kitchen.
Spane liked the Balsamic Strawberry and Blueberry Trifle so much that he asked me if I could make it again. There were fresh raspberries and blueberries on sale at the market, but I didn’t want another trifle, I wanted a tart.
When thinking about making this Balsamic Strawberry and Blueberry Trifle with Lemon Cream, it reminded me of something that happened many years ago. I was asked to bring something to a 4th of July potluck. I was making a yellow cake and using strawberries and blueberries for filling, with a whipped cream topping. As I was taking the cake out of the pan, my cat Lazer startled me, and I dropped the cake on the counter. I went into bunch of little pieces. Well, I had a trifle bowl, so I scooped everything up, put in the bowl with the cream and fruit, presented it as Oops 4th of July Trifle, and called it a day.
This year, I wanted something along the same lines, but a little more fun. Strawberries and balsamic vinegar are perfect together. Strawberries and Mascarpone are even better together, but I didn’t want anything that thick. So I developed a wonderful lemon cream.
There used to be a wonderful coffee-shop in Santa Monica called Nick’s. One day, I went in there and ordered something called a Nick Burger. It had coleslaw and swiss cheese on it. It was so juicy you had to eat it over the plate. It became my favorite burger, and tonight, I decided to recreate it, with a little zip.
I’ve been becoming very brave of late with my Weber. First I started out with Match Light coals because they were pre-soaked, and easy to get started. Then, I graduated to using charcoal fluid and regular coals. Then today, I realized I had run out of fluid, and the corner store was closed. I knew that there are specially made charcoal chimney starters, and I thought I could make one from scratch. It wasn’t difficult at all making a homemade charcoal chimney starter. No more relying on charcoal fluid for me!
Spane and his class are going on a field trip, and I volunteered to be one of the helping parents. We have to bring a bag lunch, and I decided to bring cookies for the kids.
I really like this recipe because it is so versatile, you can change the add-ins and have a completely different cookie every time. The add-ins for these White Chocolate Rum Raisin Cookies are the rum, raisins, white chocolate and walnuts.
May 12, 2010 was Spane’s last day in Catechism for the year. It was also the May Crowning at our parish.
Maria had asked me weeks ago if we were going to have anything special for the children, like we did for Christmas. Last week when I saw Sandra, and she mentioned that she was going to BUY cookies for a gathering after class. I told her to not buy cookies, that I would happily make cookies and bring them. Since I knew it would be the May Crowning, I thought that flowers would be appropriate. Continue reading →