stickyheels's Profile

you guys just go and get French Macarons from Trader Joes. They're just BIG cereal marshmellows!

I use my old kumbacha bottles (ok so I've only ever had 3 because I mean, really at $5 a pop I could have a sandwich instead of a weird drink) as water bottles. Since they're glass they're safe (non plastic, whatever) and dishwasher safe and it's just convenient to have a few bottles of cold water in the fridge!

But for spices? eh...not really.

soooo how exactly do I peel these things with out also including the lovely garnish of slivered fingertips?

vinegar in a juice glass + paper funnel (as mentioned plenty of times above)! I didn't have apple cider vinegar so I used red wine vinegar. The flies coudn't tell the difference.

My husband thought I was crazy but when I has 8 fruit flies drowned in a glass of vinegar after a day he ate his words.

Haha, yes it just appears to be you in the kitchen enjoying your coffee...out of a creamer? :) I assume you were prepping for the photographer too though? Love your counter! & all of the glorious, uncluttered workspace!

why on earth is she making a single serving of coffee in a pitcher?

I have the yellow lacquered model of this pepper grinder. Love it. It also grinds varying degrees of pepper, from powdery, fine pepper to big chunks. Never realized how awesome the variety was until I had it :) No turning back now...

another tip: Pipe or carefully spatula (can that be a verb?) a border around the layer, then fill it with some preserves or lemon curd that you've mic'd for a minute to loosen it up. VOILA you've now got a whatever-cream and raspberry/lemon/strawberry filled cake.

Seriously though people are always intensely impressed by this EASY step. It does work best if you do a "four layer" cake, which is nothing more than taking your 2 layers and splitting them in half. goes "layer, curd/preserves, layer, buttercream, layer, curd preserves, layer".

Ok I'll stop now.

"changing table: $30 + a case of beer to get husband to refinish it" hahahaha

Wait I'm confused...in the US its this:

broiling = in the oven, on the top rack, the TOP heaters/gas comes on and its like a direct heat treatment (like a salamander).

grilling = usually outside, on a charcoal or other open flame. Food is placed directly on the "grills". You can also grill indoor with a pan that has the distinct raised pattern on a grill.

How are the two different in the rest of the world?