Things I Miss…

It’s a typical night here in Indy. I’ve come home from school; I relaxed and ate. I did my work for the next day and now I’m blogging. But something about this night feels wrong. And once I identified it, I’m not sure how to fix it.

Ready? More



My friend, Richard, is lauded for his nachos. Seriously, these are a work of art and a lovely way to clog your arteries and digestive tract.

Nacho Night is the way to celebrate anything. The most recent being a time with friends and watching the latest Sherlock. Nachos and Benedict Cumberbatch – BLISS! These wonderful things also come out for birthdays, receptions, and any most any reason someone says, “Hey, can we do _____ and eat your nachos?”

Here’s the start:

Assemble all ingredients – ground beef, sausage, blue corn chips, white corn chips, refried beans, taco seasoning, grated cheddar cheese, chopped olives, etc.

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Put the first layer of blue corn chips down. Cover with half the beans, meat, shredded cheese, olives, etc. Bake.

Make a second layer of yumminess! Bake.

Frost with sour cream.

Eat. Laugh. Enjoy. Eat some more. Feel your stomach say, “No more! Please!” and your taste buds demanding, “More! More! More!”

Die the sweetest death possible.

The Answer

Yesterday, I posted this:

And asked you to guess what it was. Well…

Summer Party

Yesterday, I showed some not so tasty pictures. Sorry.

Vegetarians, beware. The next 3 pictures are not for you. However, omnivores and paleo folk will be happy!

It gets better

Kitchen Jeopardy

Answer: Something TRS thought she could salvage for some use, possibly even dinner.

(She didn’t and ended up throwing out the concoction anyway)

More yummy pictures

Bolt of Wisdom????

I had a study break/dinner/study date with a friend a few months ago. As usual, our conversation turned to relationships. We’re both in our early 30s, thus we have some recurring themes in our conversations:

  1. Lack of datable men in a 50-mile radius
  2. Our desire to share our lives with someone and have children
  3. Wondering what has hit the water in this town lately – seriously, most of our married mutual acquaintances are pregnant
  4. Realizing that this very moment in time is probably not the best to have a relationship begin
  5. Wondering how to go about meeting “viable options” in a “land of desolation” Do You Relate?

Three Decades

Yesterday, I turned 30.

It’s funny how I had the same experiences this year and last year, in that at the beginning of July I felt depressed. I came downstairs a week before my 29th birthday, my roommate said “Good morning,” and I promptly burst into tears. Yet, the day of, I was fine. There’s not a thing you can do about turning a year older. All it does is mark the passage of time.

No rules exist which state that by 23 you MUST be graduated from college and be supporting yourself. Nor that you must be married by 27 and have babies by 30. Nor does anything say that you must get married and that if you don’t get married, your career needs to be of utmost fulfillment so you can have something to stave off those who give you that questioning look.

Anyway, 30 was okay. A few days before, I wasn’t a fan. There had been a lot of transition in the preceding weeks, so yet another milestone of change and life was before me. So, while a friend asked for my love and support in the trials of her life, I also selfishly asked for her support in mine. Misery didn’t love or need company. Two friends needed to share their rough times and know that each wasn’t alone.

My Day

Brownies: Study Distraction Extraordinaire!

So, I have some finals in the next few weeks. You know what that means? Baking and whining. Yep, those be my go-to vices for dealing with the stress of tests, work, and impending move. Yet, I know if there weren’t at least 3 important future events at all times in my life – well, nothing would get done!

I’ve been experimenting with brownie recipes lately – mostly inspired by this recipe for brownie frosting I found at work a few weeks ago. It was good, but after making it a few times, the frosting was too sweet. It’s brownies with fudge on top. One word: OVERLOAD!!! Seriously, I think I’ve lost a little weight in the past few months, and those suckers are not helping me maintain at all.

The second time I made the above frosting, I needed a different brownie recipe as I don’t have any boxes of brownie mix on hand and the previous brownie recipe was disappointing. I looked through my cookbooks and came across one called “Beat This!” by Ann Hodgman.

God bless that woman! Wipe up your drool!

Cake Intermission

Oops, I got my Facebook Migrants out of order. Blast! Anyway, here was Christmas 2009 and New Years 2009/2010. Two years ago already! Dang. Anyway….drool commencing in 3…2….


Christmas and New Years Eve.

Let it snow…or not. I finally got to make these delightful things for Christmas.

More YUM! Ahead

Fondant Fun

I’m working on some new posts, but they are requiring more energy than I currently have. Sorry. Enjoy this oldy-but-goody from Thursday, 29 April 2010.

Long before I thought about cake decorating, I was a wanna-be-foodie who watched “Ace of Cakes.” Chef Duff and gang kept referring to fondant for the cakes. It was so versatile and smooth; frosting Play-Doh.

Two years later, here I am taking cake decorating mini-courses wondering why I didn’t get in on this stuff earlier! I will finish Course 3 and the Fondant & Gum Paste course in May. Back to the events of March.

The first evening of Course 3 kicked off with some more flowers and cute garland options. Assignment for next week: bring a two-layer, 9-inch square cake, enough fondant to cover said cake and other supplies.

Forgive me while I sidestep a bit: I am a cake purist! If I am going to all the trouble to decorate a cake, IT WILL NOT BE OUT OF A BOX!!!! Part of my reasoning is that I want to experiment with recipes and flavors. The other part is that I feel I will fit into the baking world of “my decorations might be simple and elegant, but the cake will be awesome!” Thus, I should practice.

With a few days before class #2, I still needed to decide the flavor. I attended a Saturday morning service at All Saints and afterward, I chatted with Kh. Kristina who informed me that she needed a cake that week, etc. DIVINE APPOINTMENT, ANYONE!!!

“Khouria, I will have a cake after 9 PM on Tuesday. What flavor do you want it?”

There was more to the conversation, but I was informed that a lemon cake would be welcome. I found a recipe that included homemade lemon curd, thus I got to work.

Excitement abounded as I had my first experience with a cake leveler:

It starts all bumpy, then turns to this beautiful sight:

Fast-forward to Tuesday afternoon. I had a morning full of work then lunch with my Godmother. I resolved that after a nap, I would gather what I needed for class. Then I started feeling queasy.

Drat. I knew where this was going. Rather than the winter flu, I tend to get a Spring Break virus. I’ll spare you the graphic details, but it’s the type of virus that makes me utterly miserable for 12-24 hours which requires 3-7 days for me to gain my strength back. Needless to say, I missed class that night.

But I still had a delightful 2-layer lemon cake in the fridge for Kh. Kristina. It would not have the lovely fondant décor I was hoping to present my parish mother with on her birthday, but I had to come up with something.

Having missed class, I read some instructions on how to roll out fondant and smooth it over a cake. A deep yellow icing would look lovely on the white fondant coat. Thus, these results:

The flowers could use some symmetry help along with my writing. I am seriously considering getting help for my penmanship. Er,” icingship”? Hm, how about “pipingship”? That aside, if there are any calligraphers that have time for a consult, you know how to contact me.

Second fondant experience was a sheet cake. Let me just say: that is a lot of cake and a lot of fondant.

My mom came to my recipe rescue yet again since I left the Buttermilk White Cake recipe in Nashville. I added both orange and lemon zest to the batter and icing. Extra Yum…except, orange zest tints icing more than I anticipated. I originally thought the icing would be a light ecru, not beige. Anyway, with Lazarus Saturday chrismations, I felt the cake and writing should be as white as possible. Thus, I pulled out the fondant, printed off a cross template and came up with:

Yes, I know, it’s hard to see. It has a 3-bar cross and says, “Welcome Home! Many Years!”

With two make-up classes for Course 3 and all of Course 4: Fondant and Gum Paste and a few cakes for All Saints, there will be plenty of cake and fondant to be had at Acadia Court in the month of May. Stop on by and do my dishes!

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