- This Korean Shortrib recipe is the best thing to ever come out of my crockpot, and it's what I'm making for tonight's supper.
- Determined to use this candy thermometer that I got ages ago, I will soon attempt caramel. Bacon caramel. Am I insane?
- Pumpkin pie filling is essentially a custard. So you can totally skip the pie crust and bake the filling in individual ramekins. Chill them for a while and then you can top the custards with raw turbinado sugar, fire up your handy-dandy little blowtorch and crème brûlée them until brown and crunchy. Serve with a side of vanilla bean ice cream (I'm really liking the new Haagen Dasz Five) and you've got a dessert that's easy to prepare but fancy enough for guests.
And speaking of guests...I need to start getting the house into some semblance of order because someone is coming to visit tomorrow! ...and he's bringing his girlfriend, who has agreed to let me teach her how to shoot. Range time, a new chick with gun entry (finally!), brewery, Christmas lights in downtown Willoughby, sushi - fun!