Well, several exciting events have happened this week. I received my official membership packet into the Farmgirl Sisterhood! Overwhelmed by excitement at opening the envelope and seeing my badge, I squealed, as I do when terribly excited, and ran to find my needle point hoop to stitch in the logo. Problem? I think I left that particular box at one of my parent's residences after the wedding.
With all of the hullabaloo of planning the wedding in twelve days and packing up everything that would fit into our little apartment, somehow that box did not make the trip, yet one with a bunch of porcelain knick-knacks I could have done without, wormed its way into the moving truck. Regardless, I'll have to get one at an antique store or hobby store. I confess to trying to buy anything possible second-hand. Except shoes. Warts. Ewe.
Speaking of wonderful antique stores (old soul over here, remember?), while browsing a recycled bookstore for Margret Atwood or the Bronte sisters, I stopped by an antique shop next door. I strolled up and down the tower aisles, giggling at army surplus, useless porcelain figures, and restraining myself against buying any more vintage teapots, I came across a stack of old sewing patterns.
I've been wanting to make a new dress, but as I do with recipes, rather than inventing something new, I'll take an already-existing, amazing thing and tweak it to my likes and specifications, in this case, alter the pattern. It's more fun experimenting that way anyway.
I am SUPER excited about making one, I'd like to make all three types, traditional, long, and short, but am trying to decide between fabrics at this point. What are your thoughts on fabric choices? I'll keep you posted, as it will be a work in progress, since school and work take up much of my time.
Sewing and baking help me de-stress. I think possibly because it forces my attentions onto something immediate and meticulous, so my troubles shrink in my neglect and inattention. Plus making something and working with my hands, producing something, has always made me feel more worthwhile.
Aside from those precious tid-bits, as the title of this post suggests, I baked tonight!
There was an overabundance of ganache left in the fridge after the macaron frenzy last week. I would look at it every time the fridge would open and envision something, ANYTHING I could make, other than traditional cake or cupcakes, to employ the rest of the chocolaty goodness.
It hit me yesterday. MADELEINES! I used this recipe and added 2 tsp of organic lemon curd to the batter right after the sugar. I may try another one later, as this recipe is a little dense and they're supposed to be airy and fluffy. Me and airy desserts. I guess I misnamed this blog, it should have been Ashley's Airy Dessert Time or something to that affect.
It turned out deliciously. I reheated the ganache in a jerry-rigged double boiler and added 2 tsp (or what ever size you think the little silver spoon is) of lemon curd to that as well. Once the madeleines had cooled enough, I began dipping there shell-sides in the chocolate liquid and subsequently laid them on parchment and placed them on a plate in the freezer to stiffen the ganache.
I sprinkled some with crystal sugar, because sparkles are always better, a few ended up a little over-board, but oh well. They're puuurrty.
I had some failures too. One of the madeleines was FAR too big and came out in pieces, sticking to the pan, but most turned out well. They're not supposed to be so crispy either, but my oven is temperamental. I'd kill for a wood-burning stove.
Warning! The chocolate-dipped ones I recommend pairing with milk or coffee, as they are intensl sweet, and the others with only the sugar or just plain with tea.
With all of the hullabaloo of planning the wedding in twelve days and packing up everything that would fit into our little apartment, somehow that box did not make the trip, yet one with a bunch of porcelain knick-knacks I could have done without, wormed its way into the moving truck. Regardless, I'll have to get one at an antique store or hobby store. I confess to trying to buy anything possible second-hand. Except shoes. Warts. Ewe.
Speaking of wonderful antique stores (old soul over here, remember?), while browsing a recycled bookstore for Margret Atwood or the Bronte sisters, I stopped by an antique shop next door. I strolled up and down the tower aisles, giggling at army surplus, useless porcelain figures, and restraining myself against buying any more vintage teapots, I came across a stack of old sewing patterns.
I've been wanting to make a new dress, but as I do with recipes, rather than inventing something new, I'll take an already-existing, amazing thing and tweak it to my likes and specifications, in this case, alter the pattern. It's more fun experimenting that way anyway.
I am SUPER excited about making one, I'd like to make all three types, traditional, long, and short, but am trying to decide between fabrics at this point. What are your thoughts on fabric choices? I'll keep you posted, as it will be a work in progress, since school and work take up much of my time.
Sewing and baking help me de-stress. I think possibly because it forces my attentions onto something immediate and meticulous, so my troubles shrink in my neglect and inattention. Plus making something and working with my hands, producing something, has always made me feel more worthwhile.
Aside from those precious tid-bits, as the title of this post suggests, I baked tonight!
There was an overabundance of ganache left in the fridge after the macaron frenzy last week. I would look at it every time the fridge would open and envision something, ANYTHING I could make, other than traditional cake or cupcakes, to employ the rest of the chocolaty goodness.
It hit me yesterday. MADELEINES! I used this recipe and added 2 tsp of organic lemon curd to the batter right after the sugar. I may try another one later, as this recipe is a little dense and they're supposed to be airy and fluffy. Me and airy desserts. I guess I misnamed this blog, it should have been Ashley's Airy Dessert Time or something to that affect.
It turned out deliciously. I reheated the ganache in a jerry-rigged double boiler and added 2 tsp (or what ever size you think the little silver spoon is) of lemon curd to that as well. Once the madeleines had cooled enough, I began dipping there shell-sides in the chocolate liquid and subsequently laid them on parchment and placed them on a plate in the freezer to stiffen the ganache.
I sprinkled some with crystal sugar, because sparkles are always better, a few ended up a little over-board, but oh well. They're puuurrty.
I had some failures too. One of the madeleines was FAR too big and came out in pieces, sticking to the pan, but most turned out well. They're not supposed to be so crispy either, but my oven is temperamental. I'd kill for a wood-burning stove.
Warning! The chocolate-dipped ones I recommend pairing with milk or coffee, as they are intensl sweet, and the others with only the sugar or just plain with tea.
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