Did you know that you can cook steaks to rare at 120f? Eggs, duh.
Fancy lobster ravioli? Mais oui.
Sous vide? You betcha. Roast cocoa nibs.
Did you know that you can cook steaks to rare at 120f?
I'm still sort of recovering from the flurry of activity of the past month. This past weekend was, in my head, the final big push of the spring -- the opening of Cheverly Community Market on Saturday, and Handmade Mart on Sunday. After all the excitement, I gave myself Monday to regroup (and sleep.) Now it's Thursday, and I still haven't done a whole lot this week (though I have caught up on all sorts of shows and movies, thanks to the cable teevee to which I finally gave in). I keep telling myself that this is much-needed rest. That summer is coming and I'll have wall-to-wall kids. That I deserve a break. The truth? It's hot. I'm tired. And needing a teeny little creative break. Ideas are just starting to flow again, so I'm thinking it's not all bad... Now, back to some cake show. There are a lot of them. They're hard to turn off.
Getting ready for Handmade Mart and the opening day of Cheverly Community Market and I think I need either a nap or food. And probably a bath, since I seem to have coated a good part of my left hand and arm with silver wax.