I stay up as late as possible, reading until I can't keep my eyes open anymore.
That way, I minimize time spent alone in the dark lying awake in bed, freaking out about every creak and imagined burglar. After finally falling asleep (sometimes with the light on), I get up at 6:30 AM so I can shower before Aaron gets home just after 7:00 AM. We meet in the kitchen. He asks me about my day, I ask him about his night. I run through my list of things I wanted to tell him but couldn't because he was asleep when they happened (picked up that Amazon package! did you see that link on Facebook? guess what crazy thing my labmate said yesterday!). Opening the fridge, I point out the leftover dinner I made that he will eat, 20 hours off from me. While he puts on an eye mask and climbs into bed, I pull on my backpack and walk to school. Later, he'll get to the hospital before I leave to come home, make dinner only one of us will eat fresh, and read. Lather, rinse, repeat. Two weeks.
Not exactly ideal circumstances for Valentine's Day, but it reminds me how much I love Aaron and how much better life is when we get to hang out for longer than 30 minutes a day. Last night was number 14, so 'til next time, night float.
Can't for next time to be non-existent.
Monday, February 15, 2016
Friday, February 5, 2016
[fairly empty] thoughts about dessert
I've been accidentally collecting unfrosted cake recipes lately, like this double vanilla butter cake, ooey gooey double baked chocolate cake ("ooey gooey"? ugh, come on, Food52), and this grapefruit curd in grapefruit cake.
I actually made the double vanilla butter cake tonight and in case you were wondering, can I forget to mix the sugar with the eggs at the beginning and not realize it until I've already added all of the other ingredients and still get a decent cake? Yes, you can! I tested out that scenario just for you! Your cake will be about half the height of the cake in the picture and therefore twice as dense, but it will still taste okay!
This will sound like a stupid idea coming off of that failure, but I also decided I want to tackle a Milk Bar cake sometime soon. Probably the birthday cake. I'm debating whether it's worth forking over a bunch of money on Amazon for 1) glucose 2) acetate strips 3) quarter sheet pan 4) 6" cake rings 5) more sprinkles. I was already going to buy myself sprinkles for my birthday, but glucose? When am I ever going to use glucose again unless I bake more Milk Bar cakes?
Not cake, but these salted peanut butter cookies look amazing. However, any recipe with significant amounts of peanut butter, maple syrup, honey, or Nutella makes me hesitate because that stuff is not cheap. And if we're buying peanut butter it's because Aaron eats a peanut butter sandwich almost every day for lunch (he's a champion of food monotony), not for a batch of cookies we'll devour in a couple days. This is when I'll know we've made it: when I can nonchalantly pick up an extra thing of peanut butter at the grocery store for cookies I'm making on a whim with no purpose or event in mind.
Speaking of cookies, I got a cookie scoop for Christmas, and it is a life changer. I want to make drop cookies all the time now because cookies obviously, but also because using that scoop is so fun. It magically makes my cookies turn out much better to boot. I've been biased against cookie scoops in the past because I've always thought of them as ice cream scoops, and they suck at scooping ice cream. But, it turns out when you use them for their actual purpose, they work great! Who would've thought?
You'd think that after such a long gap between posts I'd return with something meaningful or interesting to say buuuuut nope! CAKES AND COOKIES. The important things in life.
I actually made the double vanilla butter cake tonight and in case you were wondering, can I forget to mix the sugar with the eggs at the beginning and not realize it until I've already added all of the other ingredients and still get a decent cake? Yes, you can! I tested out that scenario just for you! Your cake will be about half the height of the cake in the picture and therefore twice as dense, but it will still taste okay!
This will sound like a stupid idea coming off of that failure, but I also decided I want to tackle a Milk Bar cake sometime soon. Probably the birthday cake. I'm debating whether it's worth forking over a bunch of money on Amazon for 1) glucose 2) acetate strips 3) quarter sheet pan 4) 6" cake rings 5) more sprinkles. I was already going to buy myself sprinkles for my birthday, but glucose? When am I ever going to use glucose again unless I bake more Milk Bar cakes?
Not cake, but these salted peanut butter cookies look amazing. However, any recipe with significant amounts of peanut butter, maple syrup, honey, or Nutella makes me hesitate because that stuff is not cheap. And if we're buying peanut butter it's because Aaron eats a peanut butter sandwich almost every day for lunch (he's a champion of food monotony), not for a batch of cookies we'll devour in a couple days. This is when I'll know we've made it: when I can nonchalantly pick up an extra thing of peanut butter at the grocery store for cookies I'm making on a whim with no purpose or event in mind.
Speaking of cookies, I got a cookie scoop for Christmas, and it is a life changer. I want to make drop cookies all the time now because cookies obviously, but also because using that scoop is so fun. It magically makes my cookies turn out much better to boot. I've been biased against cookie scoops in the past because I've always thought of them as ice cream scoops, and they suck at scooping ice cream. But, it turns out when you use them for their actual purpose, they work great! Who would've thought?
You'd think that after such a long gap between posts I'd return with something meaningful or interesting to say buuuuut nope! CAKES AND COOKIES. The important things in life.
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