Hi! My long hiatus is over. First I was driving from Texas to New York. Then I was taking the LSAT. Then I wasn’t cooking, not at all. But now I’m back in Texas with my mandoline and my food processor and my removable-bottom tart pan, so consider me back and in action. Since returning, I have made:
- this carrot cake, which was pretty well-received (though I didn’t have an electric mixer for the frosting so that part could have been better);
- this bean salad, which was delicious;
- this focaccia, which I’ve made before but burned this time around;
- this zucchini salad, which was better the second day;
- a nectarine tart;
- and bacon, sausages, and Pillsbury frozen biscuits. Hey, my cholesterol is low, okay?
Next up I’m planning on making a salade lyonnaise, blueberry pancakes, the smoked-fish noodles from Gourmet, and various crumb-cake confections. I lost my springform pan and am scared to grill. But this is the summer of new experiences, so maybe I’ll expand my palate. Or something. Maybe I’ll teach myself to bone a whole chicken. Or maybe I’ll just keep eating bacon.
