What We're Having for Dinner: The Kitchen Is Open

Saturday, October 23, 2010

The Kitchen Is Open

Apparently, I've mentioned the phenomenon of cupboard doors being mysteriously left open a little too often. Here's what I came home to recently:

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Creme Brulee Update -- Jan. 18

I'm attempting creme brulee! (Got a blowtorch for Christmas, so I need to learn how to use it.) It's taking WAY longer than I thought, so I think we'll have it tomorrow for dessert instead of today. Things I've learned so far:

1. Read a recipe all the way through. I missed the step that said, "Chill for at least 4 hours."

2. I don't have the right-sized dished for individual creme brulees. Crate and Barrel, here I come!

I have it cooling right now, and it's beautiful.

Vanilla Bean Creme Brulee

What We're Having for Dinner

Saturday, October 23, 2010

The Kitchen Is Open

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