Monday, July 6, 2015

To Bring a Side to a Cookout: Bacon Potato Anxiety Salad Edition


This is essentially German potato salad, which if you're unfamiliar is a warm potato salad with a vinegar based dressing and some bacon. I'm mostly comfortable with making the recipe: boil the potatoes, fry some bacon, sautee some chopped onion in the bacon fat, make a dressing of vinegar, mustard & sugar. Let the taters soak it all in while they're warm. THAT is KEY. (I've still no idea how much vinegar mustard OR sugar, but I do know that you should drain more bacon fat than I did; because although bacon fat is absolutely the best thing in the world, it's hard to cut, even with apple cider vinegar.)


So, when I offered to bring a side dish to a cookout, you'd maybe think I'd just make the thing I know how to make. But, I don't follow that rule (sometimes to bad results) of "don't make something for a party unless you've tried it before!" because, while I appreciate the notion that Maggie from accounting always reliably brings her buffalo chicken dip to the party that everyone loves! I more appreciate a risk that hopefully pays off with everyone being like: OMG WHITNEY I LOVE YOU (and your cooking, etc etc). Often, the exercise ends in nothing like that happening and I'm riddled with anxiety as people try the foods I've been pouring over, because well, I've never gotten feedback on the dish except for this moment now when if they DO praise me I'll be convinced they're lying to not hurt my feelings. And, after the party they're like: "dude Whitney's salad was GROSS."

LIKE I DO: instead of just making the thing I've made before, I read about 6000 articles about what people usually bring to cook outs. [Googled: "BEST potato salad" "Orgasmic coleslaw" "BITCHES fucking LOVE this SIDE dish."] I learned, and this is not scientifically proven, but a lot of the peoples bring potato salads to parties. A lot of those fools put mayonnaise in their dressing and some do not think to add any green. To me, those are necessary components, or non-components to a good 'tater salad. In the end I ignored them, sort of.


Because nothing was SPEAKING to me, I was like FINE!!!!!!! I'll just make the potato salad that my mother makes. (Which is the weirdest sentence in the English language since my mother cooks once every decade.) BUT, I couldn't leave well enough alone,  and needed a signature addition, so I added pickled green beans cause of inspiration #1 and I roasted 1/2 the potatoes cause of inspiration #2. And, as always, as all the good bitches do, I added green onions to the top of the potato salad. As ALWAYS. People said it was good; they were probably just being nice.



Monday, June 22, 2015

To Remember which Recipes I've Used: Pasta Cookies Loaf Carrots Edition.

Recently I've made a few things that came out pretty well. And probably, I'll forget how I made them or which of the internet sites I got them from, much like I forgot to take pictures of them after I finished cooking...

I made spinach lasagna roll ups. I used a combination of two recipes: a stuffed shells one + a lasagna roll ups one. I was trying to use up some ricotta I had purchased, so I needed to use the stuffed shells filling, but used the roll ups technique. My filling was: 2 microplaned garlic cloves, 1 C ricotta, 1/3 C grated parmesan cheese, 1/2 egg, salt, pepper, crushed red peppers, 2 C frozen, thawed, chopped, squeezed-dry spinach. I covered it with sliced mozzarella cheese. So if that photo below were of the ones I made, there would be beautiful circles of cheese.

Photo from The Kitchn
There were these lavender shortbread cookies. Maybe they were a little crunchier than I would have liked, but I don't know if that was my fault or the recipe's. I used regular sugar and she called for turbindo sugar. I don't know what that is so I didn't have it in my house and therefore didn't use it. Maybe next time?

IMG_8257
photo by Joy the Baker
Then, I made another loaf of whole wheat banana bread. I can't vouch for its flavoring because it was a gift, but I think it looked really swell if I do say so myself. Actually, it was a gift for a new mom. The idea of a breakfast snack ALSO came from The Kitchn. Roughly mine looked like (though my pan is not as cute. I would like a cute loaf pan):

Photo by The Kitchn
I also made some sweet roasted carrots with a yogurt-tahini sauce. The recipe calls for a 3/4 C of maple syrup, but I am not made of money, so I just use Turkish honey instead. This is one of those recipes that I would like to be able to recall randomly when someone is like: oh, what do you recommend I do with these leftover carrots? Or, I'd like to incorporate the sauce into my regime. Because, I don't use tahini naturally, I only use it when the recipe tells me to. It's funny how some ingredients (or flavors?) I can incorporate without thinking (paprika or cinnamon) but others are more challenging. ANYWAY, the mix of the sweeeeeeeet carrots and the savory yogurt were a really nice match. And duh, because it was a Yotam Ottolenghi recipe.

Monday, June 8, 2015

To Support Community Agriculture: Marriage & The Weekly Meal Plan Edition (Week 1)



Usually, our meal planning is willy nilly. I go to yoga a couple times a week, so that means Michael is in charge of cooking those nights, and the other nights I'll cook. Usually, we decide what to make the day of, maybe we talk about it, but usually it's a solo effort.

But, when we signed up for our CSA we realized we'd have to switch it up, in order to ensure all of the goods were used. And, Michael said, we weren't just making stuff! We'd make new stuff! We'd make a but concerted effort to try new recipes. The bonus of our CSA is that it lets us choose our crops, but going into our first meal planning, we had no idea how much we would get of each item. Quantities unknown, eagerness nowhere in check, minds racing as if we had 20 minutes on the clock to impress Aaron Sanchez & Geoffrey with his glasses, we began.


Sitting together on the couch, we had dogeared magazines: 2 recent Bon Appetits, one Food & Wine. I had an inbox full of recipes I send myself to "remember." Michael had his imagination and a cookbook or two. We knew we'd be receiving:

  • Strawberries
  • Collard greens
  • Pea shoots
  • Lambs quarters
  • Sautee greens (hearty mixed greens)
  • Rainbow chard
We're homebodies, generally, but this week I had two work happy hours. So Michael would be on his own for two nights. How long would things last? What went with what? Would there be leftovers? Should we make separate lunches? What the f*** are lambs quarters? But, if I'm going out, and we're trying to save money, you should eat the greens! I might have said that. I might have suggested that I have all the fun and my husband should sit home by himself eating just the greens. EAT THE GREENS. 

Then, well, strawberries would be for lunch, an easy agreement. Collards, Michael's specialty, would be for dinner. But, wait, do we cook pea shoots? I have a recipe in my inbox for stuffed collards! But, I'm making collards. Rainbow chard is sort of like collards? Can I switch them out? [Googling: stuffed chard-- yes! Yes, okay.]

natural ombre.
Our marriage will survive meal planning, right? I asked. Maybe we should stop talking about this for now, I said. Then, I forgot about that BUT THANKFULLY remembered that there was a pea shoots recipe IN bon appetit! And, I could serve them with fish! Actually, not a bad idea. Things were coming together, and even though I was desperate to have the WHOLE. WEEK. PLANNED. Michael assured me we could go to the market again during the week and not just on Sunday and things would be okay. Spoiler alert: they were okay, great even! I mean, I did not make enough stuffed chards for the week because they were itty bitty. And we went to the grocery THREE times (compared with 5? 6?) But, we're alive to tell about it. In conclusion, Michael is planning this week alone. (It's not so dramatic; he has the week off of work, etc.)

So, here's what we ended up with:

the sautee greens are unaccounted for in photos too! michael sauteed them for me for friday lunch with my herby rice.
Monday: Roasted chicken & collard greens

Lunch for some of the days: Swiss chard stuffed with rice
including chard stems. + so many herbs. don't use basmati rice.

stuffed with this rice + made this way. next time, i'll insist on collards. unless the chard leaves are bigger.
Tuesday, Wednesday, Thursday: Lambs Quarter Pesto Pasta

Friday: Crispy pea shoots with gremolata + hake.
shoots with garlic & shallots. gremolata with the same + mint + parsley + lemon zest. 

Sunday, May 31, 2015

To Fondly Remember Being Hungover: Congee.


There was this one time, a couple summers ago, when I might have had too much to drink on a Saturday night, and woke up on a Sunday and decided to go to yoga, but first I would stop at the Farmer's Market, you see, but SOMEHOW time had flown by (surely nothing to do with my bleary eyes or slowed down brain), and I was impossibly late for yoga, and therefore the only thing I could reasonably do was to forsake exercising for brunch at the Thai food restaurant that was fatefully by my side at the exact witching hour I should have been anchoring into my sits bones, settling into my breath and joining my thumb and first finger. Despite the fact that it was 900 degrees and muggy at 11am in the beautiful summer that DC provides us, I ordered hot congee on that hot day and realized that hangover was the best thing that ever happened to me, because, it resulted in this steaming, salty, mushy bowl of mostly colorless broken rice which enveloped my whole innards with a big, welcome, and sultry hug.

ANYWAY. I wanted to make my own damn congee. I chose a recipe that had sausage and corn. I didn't have ginger on hand, and I wish I had used chicken or vegetable stock. I poached an egg and drizzled it with soy sauce. Yolk, as it does with everything, enriched the broth. IDK, this could have used more flavor. Or maybe I should have been hungover? It was good. I'll do better next time.


PRO TIP: Put your scallions in a jar with some water and watch them grow and re-grow as you use them!


To Cook All Weekend: #MDW Edition

Before Memorial Day came around we decided there all kinds of things we wanted to make. After all, with three days to muck about, why not?

ya, fine. i bought bowls that day just for the soup.
Michael made bouillabaisse. Once upon a time, we went to Marseilles and didn't get to eat bouillabaisse because we didn't know you had to make reservations. So, it's been on the to cook list for a while. We went to the Maine Ave Fish Market (a cement pier settled into the Potomac with 5 or so huge stalls of fishmongers selling fish) and bought clams, shrimp, red snapper & monk fish (probably, one of my favorite fishes).

Maine Avenue Fish Market

Sunday, we went to a picnic with some friends. I had a need to make fried chicken. We had made it before at a class and then tried it one weekend in Boston. This instance was the best we've ever made. I think it was the boneless, skinless thighs chopped into 2-bite sized nuggets that did the trick. We used Roses Luxury's brine recipe (sort of... I forgot to boil the brine; it was 6am before coffee on a Sunday), and then used the technique from our cooking class: flour (seasoned with S&P, cayenne, paprika), buttermilk, flour then fry. And again per Roses, we drizzled the fried chicken with honey & sesame seeds. SO GOOD. Best thing we've ever made. Probably.

asparagus, shrooms & onions.
I also grilled up some veggies for the picnic. That's been a spring time go to. (Grilled on a pan, since we live in an apartment with no real grill access :(


For a Monday morning treat, Michael made buttermilk biscuits to have a fried chicken "sandwich". I had that with a side of fried chicken nuggets. I couldn't stop eating them. I drizzle almost everything with turkish honey these days.

I also made strawberry rhubarb bars & whole wheat banana bread for breakfast for the week. Speaking of honey (like 2 sentence ago)!  Instead of maple syrup in the banana bread recipe, I used honey. Other tips I learned that I should remember: don't put banana bread on the bottom rack; the bottom of the oven is too hot! and if your bananas aren't ripe enough, just go ahead and roast 'em, skin on for 10 mins.

All that + 6 movies made for a stuffed weekend.

Sunday, May 24, 2015

To Make Frozen Yogurt: Mint Edition


We have a few great gelato places in DC, but there's no good spots (that I've found) to eat some frozen yogurt. Maybe those don't generally exist? Is frozen yogurt stupid? TCBY? Ugh.

Anyway, I didn't want to make the swirly kind of frozen yogurt. That's all sugary. I wanted a frozen version of the full fat, plain yogurt I eat for breakfast. When done right, that kind of yogurt brings me back to the first time I tried French plain yogurt: sour, thick, creamy, and fluffy all at once. I topped it with raspberry jam. And I sat on a balcony overlooking the lake in Annecy pretty much feeling like I'd never be that happy again. I was that happy again, but it was 14 years ago and I can see myself there, making that discovery. Profound yogurt experience.


SOOO. Back to the present and the frozen plain yogurt. I had this idea that I could make mint yogurt. Not mint chocolate chip. Not mint made from phony flavors. But, real minted frozen yogurt. When I read about the perils of freezing yogurt, lots of people said it can get too icy. And a lot of people just used mint extract. And some people put heavy cream in theirs, which is fine, but I really want to do my best to have the focus be the yogurt. So, I followed the Kitchn's recipe + 101 Cookbooks and took some tips from the Internet at large (add vodka; strain the yogurt to reduce water content) and came up with something that I think is pretttttty decent. Don't make this expecting the creaminess of ice cream or gelato. It's NOT that. But, it's something you could eat a little bit of every night as a snack and feel pretty good about.


I brought 1/2 can coconut milk to a simmer with a package of mint leaves. I pressed on the mint leaves to extract flavor. I let that set for 30 minutes off the heat. I mixed together 2 cups of full fat plain yogurt (that I had strained for 2-3 hours; not much water came out, but some did) + 1/4 cup sugar + 1 tablespoon of vodka + 1 tsp vanilla + the coconut milk minus the mint leaves + ~40 drops of mint bitters. Then, I put it in the ice cream machine until the magic happened. (I tried making it without the ice cream machine, and it was WAY too icy. It was okay to eat if I let it set out for 1/2 hour before eating...but the texture was not perfect.)

Tuesday, May 12, 2015

To Cook a Dream: Hot Cucumbers


One day I was just thinking: can you cook cucumbers? I mean can, duh. But should I suppose was the better word: should I cook cucumbers? I don't remember what happened after that, probably I carried on eating raw cucumbers like a big dumb idiot.

Then, I was in Austin (Texas -- more on that later) and we were enjoying a cappucinno on the patio of the cafe. I was reading Food & Wine, which turned out to be very much worth the $6 price tag I hadn't paid attention to before I got to the check out. And there they were: hot & sour cucumbers. Hot as in spicy, but also as in temperature.

They were SO delicious. Like eating spicy, warm, slightly sweet but definitely tangy pickles. I feel like onions would be a hugely welcomed addition.

I adapted the recipe from Food & Wine, but mostly just based on the things I had in my kitchen. I'll tell it to you like I did it, cause that's how I do:

2 tbsp sesame oil
2 garlic cloves, thinly sliced
1/2 container cubed baby bellas (the mushrooms)
6 slices of pickled jalapeno
2 tbsp rice vinegar
1 tbsp honey
1 big ass cucumber (from TJs), cut thickly & diagonally
1/2 lemon's juice
cracked salt (as in, not salt you could shake from a shaker)
***
Heat sesame oil. Add garlic until fragrant. Add shrooms & 'penos, til the shrooms soften. Add cukes. Stir in vinegar & honey & 2 tbsp water. Stirrrr. Cover. Cook for 7 mins. Squeeze lemon juice & sprinkle salt. Devour.

I served it with brined chicken breast. The brine was simple, just salt & honey & water. Brined for 4 hours. But it was maybe the best chicken breast I ever cooked. I used this oven baked/under wax paper method, per my new habit. And I was like HELLZYA this naturally bland piece of meat is SO good.

Frankly, darlings, I was amazed at the deliciousness of this simple meal. YES, I brined for 4 hours, which maybe is not so easy for an every night meal, but eff it, it was worth it. SPOILER ALERT: I might make it Sunday to have as part of my lunch salads.

Thursday, April 30, 2015

To Eat Lunch: Brox Cakes & Cucumbers Edition


I refuse to do any lunch preparation in the morning. I wake up at 5 and depending upon the state of my hair am out the door between 545 and 6. So there's no brain space to be like, "ohhhh what should I eat at noon?" I also really like the rare treat when I can make a lunch once and not have to prep anything during the week. You're like what're you talking about this prep? Like a salad, you buy the ingredients and then every night have to prepare it so things don't get soggy or gooey or gross. 

Anyway, I made these broccoli fritters. EXCEPT, I used 12 oz of broccoli (she used like 7?) and I cut the flour down to 1/4 cup. I did that to use up the whole bag of broccoli and didn't want to dry them out. They're so broccoli-y! Which feels healthy and like the right move. I forgot to add the Parmesan cheese! So maybe they're lacking a little zing. Don't do that. AND, I grated TWO garlic cloves instead of mincing one, DO that. I made a yogurt sauce for the side. DO that, too! As a side dish I had:


I chopped up cucumbers, added some couscous from the other night and threw some cherry tomatoes into that adorable lunch pail my husband bought for me. MEANWHILE, the paprika on the couscous just keeps getting smokier as the days go by! Anyway, it's a nice filling lunch with some crunch, greens, smokiness, and coolness.

Monday, April 27, 2015

To Reminisce: The April Menus

March 30th
WEEK ONE
Sunday March 29: Brox & Crispy Egg
Monday March 30: Lentils Stir Fry w. Grilled Endive
Tuesday March 31: Frittata, popovers & sweet pepper soup
April Fool's Day: Sakuramen
Thursday April 2: Frittata & Roasted zukes & brox
Friday April 3: Buffalo chicken + salt & vinegar potatoes
Saturday April 4: Passover

March 31st.
WEEK TWO
Sunday April 5: Easter
Monday April 6: Frozen TJs pizza
Tuesday April 7: Matzo ball soup
Wednesday April 8: Pop's Sea Bar appetizer + chicken with creamed kale
Thursday April 9: Arugula ravioli + artichokes
Friday April 10: Oleana
Saturday April 11: Lamb, string beans, roasted potatoes

April 12th
WEEK THREE
Sunday April 12: Fried chicken, mashed potatoes, collards, biscuits
Monday April 13: Tomato juice & blue chips
Tuesday April 14: Spaghetti with meat sauce
Wednesday April 15: Spaghetti with meat sauce
Thursday April 16: Spaghetti with meat sauce
Friday April 17: Sushi take out
Saturday April 18: Zaytinya

April 20th
WEEK FOUR
Sunday April 19: Chinese take out
Monday April 20: Roasted chicken thighs + braised peas
        >>Sausage instead of prosciutto. So creamy.
Tuesday April 21: Maple
Wednesday April 22: Trader Joe's Pizza + Sauteed Artichokes
Thursday April 23: Casserole DISASTER >>> Faux cacio e pepe
Friday April 24: Frittata + Tortellini Salad + Lemon Artichokes
Saturday April 25: Etto

To Bring an Appetizer: Antipasto Edition


I brought an appetizer to a party. Important things when considering what to bring:
  1. Have ONE million flavors available
    • Lemon, salty, sweet, creamy, crunchy
  2. Be seasonal
    • In season veggies + berries (with honey) 
  3. Ensure several colors
  4. Do a mix of handmade & store bought
    • HOMEMADE: Garlic lemon artichokes + roasted asparagus + crackers + honeyed walnuts + quickled cucumbers + blueberry jam (not pictured)
    • BOUGHT: Berries, goat cheese, salami, cheese
  5. Consider how things will be eaten
    • Liiiiiike, I made the cheese in triangles so they'd fit on the cracker--cubes would have been awkward 
    • The asparagus probably could have been friendlier
  6. Aesthetics
    • Basil to add fresh greenery
    • Color dynamics (Sort of green, red white, red, green, white)
    • Flag toothpicks for festivity
  7. Do NOT under any circumstances say: "oh, would you mind if I used the oven?" 
    • Some people would be like: you fraud! You asked to use the refrigerator at this party and that could have been annoying, too! Agreed.

just cuz.

To Grill Indoors: Chicken (Skewers) Edition


The timing couldn't have been more perfect. Sally asked the British lady: chicken SOS, what do I do? (Or something.) And the thing is, out of context that's bonkers. But, the context is: me, in my car, pulling up to my apartment with chicken breast in the grocery bag. And the British lady said (on the Splendid Table podcast): easy. Olive oil, cinnamon, cumin, crushed garlic, and cayenne on the chicken. So, I did it. The chicken marinated for an hour. Then I grilled it with some pickled jalapenos. Those are spicy, but really good grilled.


I already had in mind to make an Israeli cous cous salad with yellow peppers, garlic sauteed spinach, blistered cherry tomatoes with a splash of lemon juice & avocado oil. Something was missing; I added smoked paprika. Depth. I finished the dish as I planned: with some grilled peppers and mushrooms and a dabble of parsley yogurt sauce for dipping onto the plate. 

I had also planned to grill the chicken and veggies on the sticks. But then things weren't cooking evenly and I decided (bold move) that COOKED chicken was more important than skewered chicken.

Expert tip: use Greek yogurt (plain, obviously) add a little water + salt + parsley or cilantro. 

The Irish lady said the meal would be spicy and cool. (She had also recommended yogurt, but hers was plain.) Sometimes, I forget to add cayenne in my spice blends. But, judging by the speed with which this dinner was inhaled, I'll likely remember it.


Is this a #bigdeal? Since I was wearing so many colors, the cashier at Trader Joe's gave me stickers. "You wear so many colors! These are special, " he leaned in as he whispered to me, "they smell when you scratch them." 

Wednesday, April 22, 2015

To Treat. Yo. Self.: Staycation Breakfast Edition



Sometimes working 9-5 isn't as perky as Dolly Parton might have you believe. It's even less perky when you're passed over for promotion again. So, treat yo'self. The sun is shining, my windows are open, and before getting up to enjoy the day, I don't mind if I'll help myself to a non-sad, non-desk breakfast. Thank you, please, I'll have my breakfast in bed.


I'm taking a staycation for the next couple days. To clear my head. To think. To do mindless internet browsing. To walk outside. To pet my cat. To remember that work is work and not being recognized sucks, but its not everything. 

Steps to ensuring a pleasurable staycation breakfast:
  1. Don't eat what you usually eat at work. (I LOVE my hardboileds [eggs] but not today.)
  2. Don't use regular dining accouterments. I chose a yellow bowl we bought in Turkey.
  3. Don't eat sitting up. Like, in a chair. Usually, eating while reclined is frowned upon, see: choking. But, sit somewhere cushiony, preferably by a window.
  4. Make your beverage special. I foamed some milk for the coffee.
  5. Light a candle. Create ambiance. I fluffed my blanket, turned on a podcast, and propped up my pillows.

As for what I put in that bowl. I didn't choose anything gourmet. But, full fat greek yogurt + cinnamon puffins + freshly cut strawberries + trader joe's Turkish honey = a small luxury on a beautiful day. (IDK the veracity of the Turkishness of that honey, or if we should be importing honey from Turkey when we've some American beez. But, that honey is amazing, this coming from someone who hates that honey from a bear.)


Oskar is dubious, but trust me. This shiz was good. Now, I'll go make a second cup of coffee. A thing I never do when I'm at work, treating myself.

Tuesday, April 14, 2015

To Heartichokes: Loving Springy 'Chokes



I've been obsessed with making artichokes. But I'm a pansy so far and haven't ventured into FRESH ones because what if I don't get the middle out completely (the hairy part that could choke/kill people)? So, I've been taking it slow. I made this pea artichoke salad side dish thingy for a Passover party.


I HATE raw red onions. So I soaked some of them in water and vinegar to both cut the grossness & add some pickling. I also sauteed some of them then threw in the artichokes added a little butter then drizzled lemon juice in the pan. I also blanched the peas then threw it all together with some salt and pepper. If it weren't for Passover I'd have added some feta. It was springy!


Then this guy. Well I just boiled the parmesan + arugula raviolis that I bought at Trader Joe's. Then, I threw that with sauteed garlic and artichokes & some melted butter. Topped it with parsley and parmesan and pepper, because this post is brought to you by the letter P!

To Healthify: Buffalo Wings & Salt + Vinegar Chips


Chicken wings are the best! And so are salt and vinegar potato chips. BUT, they are not the healthiest. These oven baked buffalo wings were great. Did you know buffalo wings have butter in the sauce? I didn't and that doesn't sound healthy, but in the scheme of things it doesn't add up to too much. And the potatoes taste just like the chips, just meatier and fluffier. The trick with THOSE is to boil them in vinegar. It's pungent while cooking, but worth it. I also added some vinegary salt from Williams-Sonoma.

I didn't have any bleu cheese dressing. But I did have: yogurt, milk, feta cheese & chives. And it was a rather decent if less overwhelming option. And though I hadn't thought of it before, dipping those potatoes in that sauce was pretty glorious.

So, sure, there wasn't as much grease but I was totally licking my fingers so that has to be good.

Friday, April 3, 2015

To Recipe Test: Popovers (Test #2 Mostly a Win!)


I tried popovers once before and they were stupid idiots. THIS TIME! 1/3 of the popovers were an utter success while the other guys were just a little undercooked. As a baker (of which I'm not) one of the biggest challenges is figuring out your oven. Had I been paying attention I might have noticed where in the oven the undercooked ones were to understand better where the "cool" spots are. Because, you see, one row (further away from the text) is nicely cooked while the ones closest to these words are much lighter and not as well risen.


The recipe was from Mark Bittman and actually the recipe was almost exactly the same as the stupid idiots I made previously, except Mark used a teaspoon of sugar. AND! The big difference was Mark required the batter to be put into a hot pan and the hot pan to be put into a hot oven. And, I think that's the ticket. 


The innards were craggy and eggy and dense encased in a light shell. That's the thing about popovers! Bits of the innards are like thick, eggfilled custard and other parts are hollow. Picking it up, there's an imbalance because the top is like a tiny balloon filled with the air and the bottom is the eggy bit. I LOVE THEM. Then, put some butter inside and holyyyyyyyyyyyyyyyyyy.

NEXT TIME: I'll make sure to have ALL the flour the recipe calls for. I made a mistake and only had like 7/8 cup instead of a full cup -- TEEHEHEHEHEHEHE.