Photo Friday is my day to share my photographs of the moment and my thoughts associated with them. I hope you enjoy my photographs as much as I enjoy sharing them.
While I’ve had much success lately on the cooking front, it hasn’t all been a great success. A few kitchen failures are bound to happen and in my tradition on this blog of completely and total honesty on the food front (or as much as I can), I would be remiss if I didn’t mention them.
We’ll start with the ill-fated bean salad. I had this idea to cook up three types of beans, let them cool, and dress with some Girard’s Champagne dressing I won in a contest awhile back. Yeah, I’ve come to realize since that I’m not a fan of this salad dressing. They have one type on the shelf (can’t remember which now) I sometimes buy, but the other ones…yeah I’ve found I don’t care for them. This little “recipe” didn’t work any which-a-way. I found out I don’t like cold beans. The black beans were the wrong choice. And the salad dressing….yeah….didn’t like that either. It appeared in exactly one bento box and hit the trash after that. All the salad dressings I gave to a friend who likes the brand.
On a whim a few weeks ago, I purchased a plaintain at a produce stand. I’ve wanted to try this fruit forever. I waited until it was nearly all black and felt squishy, having read enough to know they need to look nearly dead on the outside to be ready on the inside. I cut up half a granny smith apple. Just that day I had seen an episode of Diners, Drive-ins, and Dives where there was this caramel apple dessert. I decided to give it a whirl. Yeah, this didn’t work out either. I definitely need a true recipe to get something to work; not just notes from a TV show. I think my pan was too hot when the sugar mixture hit it. It turned dark pretty darn fast…and it was hard to tell if it was burning since brown sugar is so dark to begin with. It hardened like candy and made a decent enough photograph…but everyone says, “What is THAT on the fruit?” Yeah, that didn’t work out so well either.
But it hasn’t been all bad. When I made blueberry muffins recently, the very bottom of the bowl held enough batter for a muffin, but was devoid of blueberries. I baked it anyway. Two days later, I cut it up and toasted it in saute pan with a wee bit of butter.
Topping it with macerated strawberries, it made for an excellent sweet treat after dinner one night!