Committed

As in… maybe I should be; but also, I’m committed to so many things.

So, I owe you guys a post from yesterday. I will not lie, school is kicking my ass a little right now. In a good way, of course. I just did homework almost all weekend instead of cooking real food so I didn’t have a recipe to post yesterday. I do have some ideas, though, and the stuff to make them happen, so there could be two real posts between now and the weekend and that’s exciting, right?

Over the next couple of weeks, I’m going to do some kitchen science experiments with Meyer lemons and egg yolks. Not together, separately, but I’m pretty sure they’ll both be cool and also taste good.

I’ll also tackle a couple of requests from the suggestion box on Facebook:
– A German plum butter called Pflaumenmus. It’s made very differently from any jam/fruit butter I’ve ever done, so I’m really looking forward to seeing if I can recreate the flavors the commenter (and her mom) remember.
– My favourite recipe from my favourite chef. If you’re new here, you know that Julia Child is the voice in my head. As much as she might be known for all those complicated sounding French recipes, my favourite one from her is incredibly straightforward, and to me epitomizes what she was really all about.

So, stay tuned kids…

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