RecipeMuncher

Despite all of my good intentions, I’ve fallen hopelessly behind on posting. This past weekend, we had out of town family visiting for my sister’s high school graduation, which involved a nice party and a whole lot of fanfare and photo taking. In the midst of all that, road construction crews cut through the DSL trunk line, which left me without the internet for a few days.

So I’ve got tons to talk about, and I’ll try my darndest to get caught up over the next couple of weeks. There’s about 6 months of roundup posts to do, a bunch of events (the Apron Gala, Taste of Dublin, some events at the Hills Market, etc) to talk about, a report on the garden I started, about 10 or 15 restaurant reviews, more recipes than I can even begin to think about, 2 weeks of farmers market reports, my adventures in strawberry picking (and the beginning of a new feature on roadside farm stands in this part of the state), and so much more. So expect a flurry of posts, at the rate of 5 or 10 a day, until we’re back up to speed. And thanks in advance for your patience with me. I know I’ve been a bad blogger.

I’ve made the Tall & Creamy Cheesecake as well as the fabulous French Pear Tart.

Now, I’m not sure why the French Pear Tart wasn’t as fabulous to me, but it may be because I deleted the icing sugar, didn’t mix the egg in enough but the crust was not so very good. Okay, then moving on to the almond cream: I used brown sugar and the almonds were as fine as sand, so this may have been another factor. It wasn’t light & textured as I wanted. Next, I used peaches. Canned peaches.

Did I mention I didn’t really follow the recipe? Such presumption! Preposterous.

Tall & Creamy Cheesecake’s final verdict: GOOD! But there was a bit of a comedy of errors here. I had a 500g block of cream cheese - however I forgot that um, 1 pound of cream cheese does equal 500g. I had it in my brain that it was 1kg. You see, my unassailable self then halved the recipe but still used 500g cream cheese. Good grief how my heart sank when I realised the mistake. It was still good because I never told a soul (until only the crumbs were left haha) then we all realised that it should have a lighter and creamier texture.

SMILE!

Scallop’s Siren Song Leads To Summertime Feast

We were having dinner with friends and food aficionados, Robert Masson (Executive Chef of 717 South) and Susan Miller (President of JB Hendry Steak Company and a former classmate of Greg’s, she’s got the yearbooks to prove it).

This couple knows good food. Robert has won the coveted People’s Choice Award for Best Chef in Tampa Bay, twice and Susan has worked for Master Purveyors for over 15 years before branching off to open her own high end butchery, JB Hendry Steak Company. More about the food of that n…