Even though I have been noticeably absent, one ever-present thing in my world is a vast array of quality comestibles. As up to my elbows as I am in change and chaos, I am also beyond pleasantly blessed with an abundance of tasty things to partake in.
So, for today's post, I thought I would showcase a few of said things, including a scintillating picture of some of the things I crafted myself.
You know, because tasty food reasons.
One should never be too busy to enjoy food of all the kinds.
Last Monday we stopped by the new little pizza joint in our town, it's called Dark Horse Pizza which kinda amuses me. Like calling a burger joint Black Sheep Burgers or something, but the signage was cool, and the interior of the restaurant is Alaskan saw mill cut slab tables and milled wood and tin wall siding and ceiling. My neighbor cut the tables, so I mean, I had to go in there just for that reason.
I ordered a pizza with pretty much everything on it, and the hubs ordered wings and fries because he's not a pizza guy(The children and I have burned him out on pies, we could eat them every day lol!)
The food was just so yummy, especially the fries and the homemade fry sauce. Even more exciting is our neighbor kid walked out of the kitchen and yelled hi at us, and brought us some of the restaurant's signature garlic cheese knots to try, which I will be ordering next time because they were splendid!
The hub's Korean BBQ wings looked mighty tasty, but I had my hands full with my small, very loaded pizza.
We also had plenty of quality conversation as the lady doing the serving was also our neighbor's adopted "mom," She was a hoot!
It's more than kinda fun when you know and almost know everyone in your town lol!
Yesterday, I got up and got right to work crafting another treat that I am getting rather well known for, cinnamon rolls. For years I detested them, most cinnamon rolls are too dry, too heavy, or just too sweet and off in composition. Yes, I just sounded like a baked goods snob, but seriously, I can't eat things like that very often, so if I am going to, I want it to be good.
Spending the last two years in the theme park bakery introduced me to the finest cinnamon rolls I ever tasted, plus countless hours of practice making them and expert instruction from a French pastry chef trained boss.
And then I took that recipe and made it my own.
I will honestly say, that yes, my cinnamon rolls are above average. They are like eating a perfectly balanced cloud of caramelized, mouth melting floof.
And the hubs is coming home today after a week away, so I wanted to make him something special. Plus, my recipe makes a ton so I also wanted to make some for a friend who's going through some more than rough family stuff.
The cinnamon rolls have wrought happiness and full bellies. I am not sad about this at all.
I mean, they are a ton of work. Three hours of it to be exact if you count both proofings and baking time. And honestly, they will never be exactly what I wish them to be until I have my own proofing cabinet, convection oven, and the proper molds, but for home kitchen produced models they are pretty mostly above okay.
Speaking of above okay things, the hubs is almost here, I am going to go heat his up and prepare to be hugged 馃構
And as most of the time, all of the images in this post were taken on the author's cinnamon roll glaze bedazzled iPhone.
