Macarooni

Here is my first attempt at Parisian Macaroons:

Here is what they should look like:
Mine are so bumpy and lumpy and puffy! I know what went wrong. Sorta. I don't think that I have the ablilty to grind my almonds fine enough to make them not grainy, which is cool. I am not going to make myself crazy over these things. Also, the recipe called for 6 tablespoons of egg whites, and quite frankly I don't think that is enough compared to the amount of dry ingredients one is supposed to add. I though the batter was awfully thick, and it was a little hard to squeeze into little one inch rounds. Which, in turn, made me add too much batter per round and they ended up puffing up quite a bit. I am going to try these again, this time making sure I have more egg whites and less dry stuff. I think the batter needs to be a little runnier than I had it. They sure tasted good.

Work In Progress

The week that was

This site greeted me this morning when I opened up the curtains: Chicken on the Well House


I am pretty sure she is an escapee from one of the neighbors. We have several people in a 3 block radius that have chickens. I hope she finds her way back home safely!

I have been fairly busy lately, hence the lack of updates. My Cooking School job is going great. I had a class last night and the Chef made "Spiced Tortilla Chips" to go with a Pomegrante-Avacado Salsa. I had just recently come across these Red FireTortilla Chips from Vosges so it was an odd coincidence.

I have put them on the list of "Things to try to make one day." Speaking of said list, my Parisian Macaroons will be made this weekend. I meant to do it last weekend, but I somehow managed to not pick up a key ingredient every single time I went to the store so I said "screw it!" and sat on my butt watching Little Britain DVD's instead. There will indeed be more of that going on this weekend as well.