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Wants happy back in the kitchen.

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Back in 2013, I started a post with the above title. I also wrote the next four paragraphs: 'You know what I miss? I miss this place. I miss writing. I miss cooking. I miss pouring over cookbooks, having them lying next to my bed when I fall asleep at night. I don't know why I stopped. Wait, maybe that's not the whole truth. There are just so many reasons I did stop - child, school, home life, oh, and a brand new interest in knitting - that coming back became hard. And also, food blogging became a chore, not what it started out being: an adventure, a sharing of dreams and posibilities and ideas. It became a popularity contest. I don't know if it still is, because frankly, I don't read food blogs very much these days. But that's probably good, for me, if I want to bring it back to basics. Writing about food, about what I do in the kitchen, and about what happens in my life, and how what happens in the kitchen reflects that. I miss being happy in the kitchen...
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Justine Cooks: Crispy Sage & Fennel Eggs

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It's not a complicated thing: basically olive oil, hot, fennel seeds and chili flakes until fragrant, sage leaves fried until crispy, add eggs, douse in the oil. It's just good. Flavours BIG and BOLD. I enjoyed it.
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Location: 2970 Hørsholm, Danmark
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Diary of a Sourdough Apprentice - May 17th.

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Lavede efter Chad Robertsons opskrift, bare en halv portion - og det skal man passe på med, for fik puttet for meget salt i, og kæmpede så med at pille de (heldigvis!) store saltkrystaller ud igen, mens jeg vendte dejen. Brugte: Primært Gærda + 20 g. Rugpaul, cirka - 100 g. i alt. Begge flød fint. Halv/halv valset (Bornholms Valsemølle) og stenkværnet Skærtoft Skærtoft grov hvede Og så, ja... 17 g. salt. Fra sammenrør til formet ca. 5 timer. Kunne nok godt have hævet lidt mere inden shaping, men jeg skulle nå på vagt. Fik tre timer på køkkenbordet, inden den så røg på køl. Så ganske fin ud morgenen efter, kl 845, hvor den blev bagt af. Ovn opvarmet til 275, skruede ned til 250 + kraftig damp - men efter 2-3 minutter blev jeg en kylling, og skruede ned til 220. Derfor 20 min. i alt med kraftig damp, og så op på 250 i 5-6 minutter til farve. DOMMEN: Lidt tættere i krummen end de sidste par stykker, og skorpen lidt tynd. Jeg skal nok prøve at følge instruktionen - egentlig...
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A Year of Brownies - June

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It's June, it's summer, it's HOT! Can't have the oven on for too long, so brownies, layered with ice cream from the lovely,  Foodbeam ? Hear hear! Only I never got so far as to do the cookie sandwiches - I just ate my cookies alongside banana ice cream from ParadIS . It was lovely! METHOD: This is a cookie, but unlike most cookies I make, there's no creaming of butter and sugar. Instead, you go the standard brownie route: melt chocolate and butter together, beat eggs and sugar, mix the two and add flour mixture. The batter ends up somewhat stiffer than a regular brownie batter, but only by a whisker. INGREDIENTS: These cookies use brown sugar - that's new, only my standard recipe has a mix of brown sugar and regular sugar. There's a - in comparison - tiny bit of sugar (30 grams), but that is more than made up for by the amount of chocolate - 200 grams. I used Valrhona Guanaja 70%. chocolate:egg:sugar ratio: Standard (January): 110:2:300 Meyer...
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A Year of Brownies - May

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  For the month of May, I'd decided to try a cakey brownie. I should probably let you know - and I guess I already have - that I much prefer my brownies fudgy, rather than cakey. But you know - science. Perhaps I was missing out, not ever trying out the cakey ones? If anyone should know about chocolate (and hence, brownies) it oughta be The Scharffen Berger people. So I grabbed the cookbook I have from them, and found the aptly named: cakey brownie. They have other kinds, too, but this what was I needed. Here we go: METHOD:  The method in this cake involved doing a meringue to start - whipping egg whites with sugar, luckily nothing with thermometers and sugar syrup! I let the trusty KA do the job, and it was no problemo. The recipe did call for the meringue to be whipped until the sugar dissolved, and while it was whicking away, I started thinking whether my sugar ever dissolves?? Not just using this method, but Im pretty sure there's always a little grit to it... I al...
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