by Meli C

Posts from — November 2010

Caramel apples

I had my first caramel apple in Chicago earlier this year (pictured above). I gave into it because it looked so yummy, but I found it hard to eat without getting all sticky. Also, the caramel itself wasn’t great. It was hard as taffy and separated from the apple as I ate it.

However, the idea of green apples with caramel lingered in my head and led me to experiment. Now I’ve become a little bit obsessed with my own version of this dessert.

I slice up a small green apple and arrange the slices around my favorite caramel, using it as a dip. My favorite is “La Pataia” Dulce de Leche.

November 8, 2010   1 Comment

Remembering Angkor Wat

November is flying by, which means the year is practically over.

Doesn’t it seem that every year goes by faster than the previous one? Even though one year has passed, it feels like it was only a few months ago that we came back from our friends’ Vietnamese wedding.

We also visited Cambodia during that trip, and Angkor Wat was especially impressive. It’s truly breathtaking to see how everything was perfectly built there, ages ago in a world totally unknown to us, and 100% by hand. The details are amazing.

November 5, 2010   1 Comment

Old school

During our last move, I found this really old notebook in one of my boxes.

Inside, in a handwriting I can barely recognize as my own, is an obsolete list of childhood friends’ home phone numbers. Such a nice reminder of those cell-phone-less times.  After the phone list, I found a bunch of handwritten recipes.

A few of the pages are stained from trying to make the recipe with an open notebook right next to the mixing bowl. I remember making a few of these for school bake sales.

I think I’m going to give this old school chocolate chip cookie recipe another shot soon. Just to see if it still tastes like I remember.

November 3, 2010   2 Comments

Perfectly poached

We pretty much order Eggs Benedict 99% of the time when we go out for brunch.

For some reason, making these at home had always been right up there with risotto in terms of intimidation.  There seemed to be an exact science to them. And after all, most times I try to fry an egg I end up with scrambled, never being able to save the yolk from bursting unless it’s overcooked.

I was happily surprised to find that poaching eggs is really the easiest thing.

My variation of Eggs Benedict did not include the Hollandaise sauce. Truthfully we didn’t miss it.  These were just as yummy, over whole wheat muffins with grilled shaved ham, sea salt and pepper.

November 1, 2010   5 Comments

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