(As I have
sat on my butt on my day off not made time to edit these photos, I apologize for what could be a post full of blurry photos for a short post, but I did not want to miss another week.) Enjoy the week in review!
First up, I made an apple tarte tartin for the first time.
It was made for this literal house party, consisting of only people who currently live in, have previously lived in, and frequently visit this house. (Ahem, that last part is there to include yours truly.)
Finished product. Half was finished at the party, half was finished at dinner that night.
Plum cake that was Mike’s contribution to dinner that night. This was the second time I had seen him make it and the second time I was not allowed to see or really know what was in the recipe or even stir any of the ingredients. I guess every relationship needs some secrets.
The dinner that I keep speaking of was Rosh Hashanah dinner that I hinted at last time.
As an attempt to visit and know more about the city we call home, Mike and I decided to make it a habit to have brunch at a new neighborhood every weekend ’til we hit them all. This week was Hayes Valley.
I have become obsessed with the “latte art” or, since I only have hot chocolates, “steamed milk art”. This is from the same Blue Bottle cup from above.
My first time at Absinthe for brunch. I got the two eggs any style (mine will always be scrambled unless I can get over my
fear dislike of runny yolks), with toast, sausage (house-made), and “the best potatoes” as quoted by Mike before we even got there. Notice there are three potatoes? I ate only one. MAYBE one and a half. Someone learned the “reach over to the other person’s plate” trick from my family (read: dad) a little too quickly for my taste. (Especially since this is before Mike met him!) I did get to try his duck hash, which was pretty good, too.
Lastly, a picture of the parts from the Lost Crates package from Joy the Baker last month. Cup 4 Cup gluten-free flour, and some vanilla beans and extract from Beanilla. Once I figure out what to make with all of that, I will post the recipe.