RWood

Meze night. I found some really nice artichokes at Walmart of all places. Steamed then grilled with an herb aioli. Olives, feta, hummus and sourdough.

Had a chocolate chip cookie craving. Used some Valrhona mini chips I had, walnuts and Heilala vanilla bean paste. Excellent ☺️.

Thanks, I’ve never cooked them before. I was really surprised that I found them in Atlanta.

King Oyster Mushroom “pulled pork” sandwich, slaw and brioche bun. Wasn’t bad, texture was a little on the slimy side like mushrooms are. Tried it since my mother is not into meat as much. Could use a little liquid smoke maybe.

Some quick Valentine’s cookies. Had big plans to airbrush, etc, but didn’t happen. So went the easy way with sprinkles.

Two dozen organic brown eggs at Costco was still $7.59 yesterday. I haven't seen any egg issues here, and I've wondered if it's because there's a lot of chicken houses in Georgia. Kroger is sometimes low, but all the other stores are stocked.

Baby blooming onions. Cute, but a lot of prep. I needed to use up cippolini onions, along with some homemade ranch.

I tend to stick to my Kindle for the majority of books. I'm not into having to find a place to put books anymore, especially after that move. My newest are these:

I’ve always wanted to go, but never could make it happen. Biggest problem is finding someone to feed the cats. When more plans are put together, I’m gonna see if I can do it.

I made this for a gathering, and everyone loved it. Roasted Sweet Potato Salad

Exactly! I can't stand trying to measure something gooey in a cup 😤

What I’ve always done is if I have a recipe that I want to try and it’s in cups, I measure by the recipe. But, I weigh it in grams as I go. Rewrite the recipe, and if it’s a keeper, it’s ready to go. When I was baking a lot of wedding cakes and working on my recipes, it was the easiest way. And they’ve all worked perfectly well using this method. I’m trying to get everything changed over to weight, because I hate measuring cups! So much less to wash and much faster.

Was a little chilly but it was sunny so got the Ooni out. Calabrese salami, castelvetrano olives and red onion Fresh mozzarella, artichoke hearts, Sun dried tomatoes, red onion and pesto from the freezer

I was really surprised when I saw the weekly ad for Ingles (all over the South). They have cage free eggs for $2.58/dz. I think I need to head to one. Kroger near me is always low on eggs, and minimum $4.99. We don't shop at Wally World anymore, their prices are more than Kroger and Food City, which are overpriced to begin with.

It’s actually a white cake with almond extract. If you want an almond layer cake, the golden almond in The Cake Bible is pretty good.

Quick birthday cake for my Aunt's 81st. They all love just white almond cake, so that's what they got. It was supposed to be multicolored, but I think some of my coloring has gone bad. So, just fuschia (what the bottle said) 🤷‍♀️

Stopped at Ellis Bros. Pecans in South Georgia on the way back from Orlando. Made some pralines, but the nuts are so big they were hard to scoop. Taste really good though.

Christmas dinner a day later. Sous vide ribeye, bernaise sauce, sautéed onions and mushrooms, Hasselback potatoes. I had to cook part of the steak well for my mother. Seared it on the grill with the sear burner. A little past my preference but 🤷‍♀️. Wasn’t bad.

Well, since it was just two of us, ended up just doing a meze for dinner instead of the ribeye I bought (tomorrow). Halloumi, hummus, olives and bar nuts. With Champagne 🍾.

Orange French toast, bacon and mimosa’s for Christmas breakfast.

Your cake looks nice, don’t be embarrassed. Actually, I found there is a yule log pan by Nordic Ware. And then the silicone pan I have is similar to the other photo.

I think a lot of them are made more like an entremet these days, not the traditional log. I have a silicone mold that is like a rectangle, but a rounded on the top. And I have an insert that looks like a bark imprint. It’s for the entremet style, with a mousse or cremeux insert, a cake layer, whatever. So, I was thinking of trying it instead of a jelly roll style. Haven’t used it yet, so we’ll see.

I’m gonna try. I haven’t made one for a few years. I usually make a hazelnut orange sponge and fill with chocolate mousse. But I have made a couple of big batches of buttercream ahead of time, so may just go with what’s already done. I have a modern mold for it, so I’m not sure if I’ll use that or go more traditional.

Yep ☺️ Robyn Lyvonne Cakes

Thank you!