A new season of Bake-Off has started, and yet again, Paul shows he has no idea what’s happening on the internet. Every year he asks stupid questions about huge food trends that he apparently has never heard of. This year it was ruby chocolate. Dude, you can get a ruby chocolate Kit-Kat at Tesco. Is he being purposely obtuse to force exposition? It makes him seem like an idiot. Also, I’ll never forgive him for mispronouncing chipotle.
The season 1 episode 2 technical challenge for biscuit week was scones. Season 1 technicals were so easy. If they gave them the measurements for the ingredients, contestants should have been able to pull these off with no problem.
I used the recipe from the season 1 book, The Great British Book of Baking. Though I did read the instructions, there’s no shocking techniques required here. It’s a pretty standard, albeit totally reliable, scone recipe. These came out great with very little effort. They rose beautifully and were tender in the middle. The perfect vehicle for jam and cream.
That being said, I still wouldn’t have gotten first place because I didn’t have the patience to make sure every single scone looked exactly the same, particularly after I had to reform the dough once I’d cut out as many scones as I could from the first go-round.
The great thing about baking in your own kitchen and not on a competition show is that things don’t have to be perfect. These scones were awesome, and you should make them today. Happy baking, friends.
Things are getting a little personal today, so if you’re just here for those delicious Oozy Risotto Balls, keep scrolling. I won’t be offended. This recipe is awesome.
I started out writing this post with the usual trite nonsense, then I deleted that because I was already bored with myself. Is the world bored with this whole blogging thing in general? Everyone seems to be getting their need met by 17 year-olds on YouTube or 25 year-olds on InstaGram. Is there even a point to having my 40 year-old voice here on this static page on your screen? This question sounds like self-pity, but that’s really not what I’m getting at. I promise
I’ve been embarking on something that’s had me thinking a lot about what I really want. Most of the time the answer to that question is just a cheeseburger, but I’ve been trying to take the question a little more seriously. In many ways, I’m content. I’m in a relationship that is beautifully imperfect, but I never doubt it. While we’re far from rich, I’m more financially stable than I’ve ever been, though sometimes my gut forgets and still tells me to panic.
My job is fine. I’m good at it. It’s pretty easy. It’s insanely stressful sometimes, but I’ve even gotten good at managing that. I guess there are a few benefits to being 40. But when I close my eyes and imagine my perfect life, I’m not daydreaming about sitting behind a desk. The kids I work with are amazing, and I’m glad I get to help them, but when I picture myself as truly happy, I’m baking cookies and cake and, well, whatever I want. People are drinking tea and coffee and reading books, some of which they’ve bought from the books I sell. Maybe we host events with local artists, and it’s a true community space. Everyone is smiling because you can’t be unhappy while you’re eating brownies. There’s a cat, and it’s cozy, and it’s filled with love. Maybe I want to bring my food into the real world. But that’s a dream. Can it be real?
While we’re thinking out loud about our heart’s desire, we should probably share some Oozy Risotto Balls. Remember that White Risotto that we made last week, and how I told you we’d transform it into something awesome? This is that. We turned leftover risotto into crispy croquettes stuffed with oozy fresh mozzarella. These are the perfect mixture of crunchy, chewy, and creamy. You can dip them in marinara if you want, but I think they’re great as they are, fresh from the fryer and just cooled down enough to avoid burning your fingers off.
These are actually relatively easy to make as well. It’s a bit of a sticky mess forming the actual balls, then we get messy again using a standard three-step breading technique with flour, egg, and seasoned breadcrumbs, but it’s all totally worth it. These fry up perfectly is seven minutes. Let them cool a big, then dig in while the cheese in the center is still gooey.
Things are stirring in our souls, friends, and we’re open to it. We’re asking questions and listening for answers. And of course, eating well along the way. It’s gonna be awesome.
I meant to write this post yesterday. I left my laptop sitting out while I went into the kitchen to test a new waffle recipe. The waffles were just okay (this recipe is better), but that didn’t stop me eating three of them. When I came back into the living room to sit down and write, I discovered the cat had decided to take a nap on my laptop keyboard.
My cat is clearly some kind of devious genius because she managed to step on just the right buttons to turn off my mouse. If Geoff would have been home, the problem could have been solved in about five minutes because he knows that laptops don’t just work by magic, but alas, he was out for the night. Obviously, I had no choice but to close my laptop and go to bed at 7:30. It actually ended up being a pretty great night.
But as you’re reading this, it’s Friday, and we all deserve to have exactly the drink that we really want. I really want a sweet and tangy Green Apple Martini. I’m not apologizing. You know it’s tasty. And the good thing about making this drink at home is that there’s no one around to judge you.
I ordered the green apple syrup on Amazon, but it was worth it. Green apple liqueur is pretty easy to come by here. And of course, vodka is vodka. Shake it all up with ice so that it’s crazy cold, and serve it in a fancy glass because you deserve it.
You just never know how things are going to go sometimes. This is why you always need to be ready to make a cocktail. This Green Apple Martini will get you through anything with a smile on your face.
We have been pretty much non-stop on the go in the beginning of August, including two late nights out in a row this past week. For an introvert who absolutely requires sleep and quiet time to feel normal, it’s been a blessing but also a struggle to socialise so much. Saturday was meant to be the first day I’d have to myself in a long time, and I was really looking forward to it.
Did you guess what happened yet? I woke up with a horrible cold that no amount of apple cider vinegar could abate. Sometimes I think my body manages to fight off illness as long as I keep moving, then when it senses I’m about to relax thinks, “Okay, you’ve got time for all these viruses now. Enjoy!” I assure you I have not. Or maybe this was the universe’s weird way of granting me my wish to stay in bed reading all day.
I did manage to make you some White Risotto over the weekend. Don’t worry, I washed my hands a lot and didn’t sneeze on it. This is a pretty basic risotto recipe, no frills or fancy flavors. I kept it simple because we’re turning the other half of this risotto into something even better next week. But sometimes simple, starchy, and savoury is exactly what you need when you’re feeling under the weather.
Because this is a pretty basic recipe, you’ll want to use the best ingredients you can find, but you know me. If that means Parmesan from a green bottle, I’m still gonna love it. But if you do happen to have some quality Parmesan cheese at your disposal, and you’ve been saving it for something, I’d whip it out here.
I hope you’re all happy and healthy, friends, and I hope you take some time to get into the kitchen and make this White Risotto for yourself because it’s completely awesome.
Hey folks, Geoff here with another ‘guest post’! As part of Renee’s birthday present in December I made a few tokens, redeemable by her at a time of her choosing. The time has come for her blog post token to be redeemed!
I thought it would be fitting to write my post on one of my favourite restaurants in Glasgow, Buck’s Bar. Buck’s is literally 50 feet away from my office and is one of the places I regularly grab lunch. It also happens to do the BEST buffalo chicken sandwich in the country!
The Buff Chick, as it’s named, is simple. Juicy chicken, smothered in buffalo sauce and blue cheese, and slipped into a brioche bun. You can get it with regular fries or sweet potato fries (I always go for the sweet potato).
“What makes it so good?”, I hear you cry! Well for me, a buffalo sandwich needs a LOT of buffalo sauce, and this burger has it in spades. The chicken is always so tender and falls apart to the touch. I’m drooling just thinking about it…
Renee had the chicken and waffles this time around. As with my sandwich, the chicken was so tender and there’s always so much sauce (that’s where the flavour is at, right?). As a waffle connaisseur, Renee can be quite particular about her waffles but had no complaints here!
It’s not just the food, Buck’s also does shakes (and boozy shakes), has American beer on tap, has a brunch menu and has a variety of entertainment on in the evenings. I’ve been meaning to head to the ‘Office Pub Quiz’ on a Monday evening straight after work!
Buck’s is VERY popular. If you are coming here, make sure that you make a reservation, especially at the weekend. We’ve just found out that Buck’s is opening another location in Glasgow which should show you how popular this place is.
So don’t just take my word for it. Head down and try the country’s best buffalo chicken sandwich!