Hey all, just a few random things. Posting has been light as it always is in the summer but I did process a bunch of photos last night and will write and schedule those posts tonight and this weekend I’m going to do the unthinkable: turn on my oven and bake at least one (but hopefully two or three) MSBH recipes!
A few people have emailed me about the Lemon Curd Cake and how perfect it is for summer, and after making the MSBH’s Fruit Curd Tartlets a while back, I believe it since both recipes use the MSBH’s fruit curd (totally amazing stuff).
I am not looking forward to what the baking will do to my house – I’ve literally taken to using my toaster oven in the garage because even it creates too much heat. My little window air conditioner cannot keep up!
And I had a technician come and give me a quote for putting in central air. It will be pricey, and even he thinks that the past few years have been “flukes” for Laramie in terms of heat (most homes in Laramie are not built with any air conditioning/central air because traditionally our summers were quite mild in terms of heat) but I’m not convinced.
This is the third year where we’ve had consistent 88°-95ºF days. With my luck, I’ll fork over the money for a unit and the cruel universe will allow Laramie summers to return to their sub-80ºF temps. But either way, I’d at least be able to bake comfortably!
Guess what’s super great as a fruit cobbler topping? The MSBH’s recipe for Graham Cracker dough! It’s dry and crumbly but still buttery and delicious and goes great with summer fruit like rhubarb, strawberries, and peaches. I highly recommend it this way. I bake the fruit part about 20 minutes alone and then crumble the dough on top for the last 30 minutes or so.
I’ve tried this whipped cream stabilizer from the King Arthur Flour company a few times now and it’s not worth using. It makes the whipped cream taste a little weird – kinda chemically – and gives it the slightest “chewy” texture. Plus it only half-works. My whipped cream didn’t melt in the fridge after about an hour like it would usually do, but it also didn’t stay fluffy. It turned into a thick Cool-Whip consistency. Not good. Give it a pass, says me.