When your first stop picking up ingredients for baking is the liquor store, you know it’s going to be a good week. And when the recipe calls for a pound of butter (that’s an entire 4 stick box), you know it’s going to be that much better.
Sometimes, I have my first free weekend in literally months and all I want to do is bake a super time-intensive, beautiful-to-look-at, I-have-to-go-back-for-fourths treat. That was not this weekend.
I cannot believe first year law classes end in one week. And, patting myself on my own back, that I’ve kept up my blog throughout the whole year. I didn’t miss a single post! (Knock on wood.)
As much as I love baking, the real cooking accomplishment today was learning how to poach an egg. Since England last summer, where every breakfast seemed to include a poached egg and avocado, I’ve been meaning to learn. Then, when I was in Utah a couple weekends ago, my friend Jeremy made us poached eggs every morning. I was inspired, and finally took the time to learn this morning.