As of today you can purchase all the Creature’s Cookbook series, which includes two novels (Let us be honest, the first book is the length of two novels) and a collection of short stories. They are available in every format.
It’s appropriate that these came today:
As I can now begin mailing out your prizes to you–those who won the Halloween challenges!
I hadn’t forgotten, but was merely waiting…
it was an ordeal to find a single thing capable of taking photos but i forgot you asked almost too late so have this really bad 90s esque photo of beef roast, carrots and like … a single potato. leftovers are good nervous day meals.
Grilled pork loin, grilled pineapple roasted potatoes, and roasted asparagus for dinner tonight
– submitted by @vidapuppen
I am going to spin an online random food ingredient generator several times. You may select whichever set of ingredients you find easiest to work with. You must then create a dish containing all of the ingredients. Anyone may enter. You do not have to be a reader of mine to participate, though I do hope you will hang around.
- All entries must be a reblog of this original post
- All entries must include a written recipe so that it can be recreated
- All entries must include a picture of the results
- All entries must indicate which ingredient list they are using by the number given them in this post.
- You may use whatever additional ingredients you wish, but each entry must contain all four items in one of the following lists.
- You may use whatever cooking styles, culinary traditions, appliances or implements you wish.
All entries are due by the last day of June 2018
I will send out a voting post on the last day of June which contains links to all the recipes. Voters will be allowed to choose a numbered recipe from that list (no name will be attached at the time) and register their vote vie a comment on the post.
- $30 Gift card to a food related website
- A kitchen implement of my choosing
- Proper kitchen attire (What do I mean? It’s a surprise)
- A copy of my cookbook, but only if you’d like it. If not, I’ll think of something else to throw at you of a similar value.
These are your four sets of ingredients. You must choose only one list and your submission must contain every item on it (which must be reflected in the recipe you write), in addition to whatever extra things you add to create your dish. If you have a health concern (all lists contain something you cannot eat) then contact me directly, and we will generate another random item to use in place of the one you are casting out.
- Brown rice, bacon, chili peppers, pineapple
- molasses, coconut, creme fraiche, marsala
- Yogurt, bread crumbs, brussels sprouts, lemon
- Spaghetti squash, balsamic vinegar, dates, pork
Let them eat…not this cake. It’s not finished yet
Today I spent literally all day baking cakes and fondant and icing and nonsense. I’ve been on my feet since about 8, in my kitchen. I’m not even finished yet. Why, you ask? Because it’s devilishly tricky to time everything out, and I had to eat often, and then there was the fact that both cakes have several tiers.
What I’m trying to say is that I am feeling very drained, but if I must bleed into something, I’m glad it was a cake.
If you’re wondering, two children’s birthday cakes. I’ll likely have them finished tomorrow. I have to assemble them which require dowels and platforms and all that rubbish. I was going to make sugar paste animals too, but the molds didn’t arrive, so the little dear is getting plastic figurines. At least then they can play with those while the adults inhale the cake.
I have to say I don’t care if I ever see buttercream again. Ever. Powdered sugar can sard off. For all eternity. I’ve been through five bags today. Five 2lb bags. Why? Because I make my own fondant and my own icing and they both take nothing but powdered sugar.
I don’t think I’ll even end up eating the cake I’ll be so annoyed with everything.
1 ½ bag of small marshmallows
2 lbs powdered sugar, sifted
Cris o vegetable shortening
Melt the marshmallows in the microwave in thirty second intervals. Fold in about ¾ of the sugar. When mostly a firm lump, turn out on the table and knees, working more sugar in as you go. Keep your hands clean by rubbing them in the shortening. The fondant should stretch about two inches before it breaks. Form into a ball, smear with cris o in a thin sheen, then wrap in plastic wrap for at least 8 hours in the fridge. To color, merely work the dye into the segment you’re using. I use gel based dye. Again, shortening for the hands, powdered sugar for the table.
Two sticks of butter (1 cup)
5 ½ cups sifted powdered sugar
A few TBSP milk
Vanilla extract (or some other)
Dye (if you like)
Allow the butter to come to room temp and soften, dump into standing mixer and cream it for five minutes. Add the powdered sugar in one cup at a time, incorporating the sugar at low speed, then putting up to highest speed for two minutes between each cup. Add a bit of milk and the extract as you go, using the milk to turn it creamy every time it begins to clump up too much. Add dye or leave white. This will pipe, or go beneath fondant nicely.