If I told you I didn’t have Halloween decorations in mind when I designed and built the chicken run I’d be lying. It was barely done before I strung it up with with twinkle lights. I considered putting my giant spider webs down there but considering how often the geese go barreling though where they are in front I didn’t think they’d last long that close to the barn (the geese are no longer cute and tiny). I needed a new idea and it just so happens that a few years ago I saw a few pictures of ring-around-the-rosy style ghosts and fell in love. I wanted to do something like that but I wasn’t sure where or how. After we finished the run the where became pretty apparent but the how was still eluding me.
I was drinking a cup of iced chai yesterday thinking that it would make a great creme brulee, and why not add pumpkin just because? I’ve made vanilla bean creme brulee before and it’s different than your average dessert but not hard. The creme part is a basic custard and the brulee is the crunchy caramelized sugar topping. Bonus points for the make ahead factor, the custards are fine in the fridge for a day or so. Add the sugar and toast it right before serving, the secret is to get the sugar to caramelize without heating up the custard. The best past of a creme brulee is cracking the sugar crust!
I’ve been gone for a long time (since January to be exact). Every year I struggle through the winter, this year was particularly bad. I lost sight of myself and made some questionable choices with bad results. After spending a few months yo-yoing between depression and anxiety I’m finally getting back to being ‘me’. I have my husband, my daughter, my dog and the dirt to thank for that. I always feel better when I have my hands in the soil, being messy suits me I guess. I have piles of half-started craft and DIY projects, scraps of paper with scribbled recipes and potential blog posts littering my house. I kept getting stuck. Even now I’m having trouble finding words to fill this page. But it will get better, it will get easier. I want to thank the people who sent me emails asking about my whereabouts and saying you missed me. You may never know how much that meant but honestly, truly, from the very bottom of my heart thank you!
I already own (and love) the book Peter Reinhart’s Artisan Breads Every Day so I was really excited to get the change to review Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques by the same author.
I received the book, oohed and ahhed over the size (impressive), the cover art (you can practically smell the bread) and the quality (not skimping on the paper here). Then I dove in and my eyes began to glaze over….