CarolB's Profile

A nod to curbappeal. I just read a post the other day that indeed said macaroons are the new cupcake. And I thought doughnuts already had their heyday, what with the KrispyKreme fad of a few years back? I'll take the sophistication and delicacy of a macaroon over a donut anyday. But I do like those old fashioned cakey ones with the sugar glaze...

I flounder between edge of bowl (not so successful) and gentle whack of knife (better outcomes), but still have a 50% success rate for not fishing out chunks of egg shell. Looks like I need to try the much-celebrated counter approach (although I'm intrigued by the knuckles...).

If there's only egg (and shell) in the bowl, I've taken to tilting the bowl to one side (generally, this allows the shell to remain near the bottom or side of the bowl - still suspended in some white), sticking my finger on top of the shell, and then sliding the whole affair upwards along the edge of the bowl. Works (almost) every time.

Just yesterday I roasted frozen cauliflower for the first time(not broccoli, I know, but close!) and added to a soup with cannelini, onion, and kale. It was an inspired move and something I'll do again.

I love foam. I love espresso. I make both at home (Krups super simple model - inherited from a friendd). Neither are as good as what I get at my favorite coffee spot, but I get by. My barista friend told me she heats her foam to 160 degrees. Now I do the same. Wouldn't you know? Makes better foam.

Your post comes at the right time for me. I spent all of Sunday in my kitchen making pumpkin soup and pumpkin bread. I love this time of year for the reflections and flavors it inspires. You also helped me realize how much I want to make some savory bread. Thank you!