Hey! This week on the Joy the Baker Podcast over at Homefries, me & Joy are at it again!
This week we are giving you our SUMMER SURVIVAL GUIDE! Topics include:
You won’t want to miss it! Come check it out!
If you want to ask us a question, email us!
Homefries has its own Facebook page! You’ll totally LIKE it.
I think it’s incredibly important to challenge yourself in the kitchen, and making fried chicken is a GREAT way to do so. If it means you’ll make your fried chicken-loving friend/spouse/partner/child happy, then it’s totally worth it. If it means you might not be able to button up your skinny jeans at the end on the night, then WHY ARE YOU WEARING SKINNY JEANS while eating fried chicken?? Seriously! You should know better. Think-elastic waist pants with a non-clingy dress on top. It’s summer.
Let’s get back to challenges! This one was a challenge. Not because the process was complicated (it’s really not!), but because I am always terrified to fry things in bubbling hot oil. I’ve been burned by oil countless times, due to my general kitchen klutziness and impulse to do MULTIPLE things in the kitchen while frying. Don’t be me. Pay attention when you fry stuff. Put blinders on and focus. Why? Because delicious Crispy Fried Chicken is worth the attention. Also it’s amazing with a drizzle of honey on top. Just saying…
I LOVE an iceberg wedge salad, don’t you? I’m easily seduced when I see a nice wedge on a restaurant menu. I can’t help myself. They’re novel, they’re fun and they usually have a creamy dressing & something bacon-y to boot. Seriously, what’s not to like? I made fried chicken this past weekend (we’ll get to that, next post!) and needed something cool, crisp, and refreshing to serve with it. This iceberg wedge salad extravaganza proved to be a match made in heaven with my OH-SO crispy FRIED CHICKEN.
Because I aimed to add crispy cooked bacon to this salad (WHY NOT?!), I bought low fat buttermilk & fat free Greek yogurt for the dressing. The lower fat options didn’t make a speck of difference in the overall taste. Isn’t it good to plan ahead? The creamy/sharpness of the Gorgonzola dressing was phenomenal with the sweet/juicy plum tomatoes I sprinkled around the edge of each plate. I didn’t feel an ounce of guilt after eating 2 servings in one night. I HAVE to make this again when I get around to making “killer hot wings” for my husband this summer. It’s on my list, after all.
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I woke up Saturday morning to find my hard drive failed. YIKES! No computer for almost two days made me SUPER productive in the kitchen. With the thought of possibly losing all the data on my computer, I had to get my nervous energy out somehow. So I made stuff, lots of stuff. I tried 5 new recipes (all were good except one) and I can’t wait to show you!
Here’s a glimpse:
Now it’s time for me to get reunited with my computer. It’s back up and running, but now I have SOOOOOO many photos to edit! So thankful to have my computer back.
What did you eat this weekend?
A food related photo everyday until 2012. Here’s week 24:
174/365 Half cracked crab & a Stella at Swan Oyster Depot in SF.
Here’s a weird fact about me! I always pay close attention to what my friends/family order when we’re at a restaurant. It’s only because I’m nosy, weird, and I desperately want to learn their taste buds. I also like figure out what they’ll order when they pick up a menu. I take a guess in my head, and when I’m right, I feel awesome. My brother and husband always order duck or some other MEAT. Carbs always seal the deal for their entrees. My dad orders fish or chicken and makes them sub greens for carbs (he’s that guy!). He also never orders dessert BUT that doesn’t stop him from eating mine. My mom will start with a beet salad, and for her entree she picks the lamb or something pork related. She always makes room for dessert when she sees profiteroles on a dessert menu. ALWAYS. This type of information comes in handy.
So, when it came to Mother’s Day last month (YES I’m SOO BEHIND!), I knew exactly what to make my mom for the special day. Profiteroles! I learned how to make them at my Sur La Table class a few months back and Mother’s Day & my 31 comes before 32 list put me to the test. #8 Make cream puffs for my mom. (She LOVES profiteroles!)= COMPLETED.
They were SCRUMPTIOUS and well received! A little bit of effort but totally worth it! My mom is worth it. As it turns out, Pate a Choux is pretty fun to make and the dough is kind of addictive if you’re into eating dough like I am. If you want to give someone a nice gift, make them something they’d order in a restaurant. Surprise them! I almost always go for the bread pudding, anything with bananas or homemade donuts. My birthday is in August. I’m just planning ahead here.
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Hey! This week on the Joy the Baker Podcast over at Homefries, me & Joy are at it again!
We discuss a few topics such as:
You won’t want to miss it! Come check it out!
Also! We want to hear from you! If you want to ask us a question, Email us!
