When you give a girl a cookbook ....

...She will ask for another cookbook. And then she will make a lot of food that doesn't look quite like it was supposed to, and then she will vow never to cook again.

The chocolate-chile cake tasted fine, but there was a bit of a ... layered thing going on. Here's a nice picture where you can't see that.


The coconut meringues were a bit too big, took longer to cook and are still a tad soft. But hey, meringues is meringues. Still good.
Forgot to take a picture of the paella. The shrimp and scallops were wonderfully tender; the whole thing needed a little salt, and the chicken wings didn't cook through, but it took less doctoring than the flan. I don't know who had the bright idea to make caramel with water, but it ... doesn't work splendidly well. At least not when you follow the directions. I now have Flan Topped With Crunchy Sugar Wafer instead of Flan Topped With Caramel, but ah, c'est la vie.

Today: Wash dishes.

Here comes Peter Cottontail....

It's not easy, as it turns out, to fit a whole cut-up fryer rabbit into a smallish Dutch oven, and it's even more difficult to get the thing to cook evenly. It's also a fantastic mess to eat once it's done.
Maybe it's easier when you know what amount is being referred to when the recipe specifies only, "the wine" (it CAN'T be the whole bottle, even though that's implied in the ingredients, as it would take far longer than specified to cook down enough for the cream sauce), and you don't have to fret over balancing enough wine to keep the rabbit in liquid, and not so much you get wine soup.


It turned out alright, I'll likely end up donating most of the sauce to someone who likes Riesling-flavored cream sauce, but it looks pretty enough. No pictures of the finished product, I was getting a bit mad at the sauce and all by then.


In other news, I went all around campus taking pictures of people's staplers. That was interesting enough.

Froggy

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