Recipes, recipes. What is some of the phrases that come up again and again with baking? Well, not baking per se, because we both bake, but we also have to cook from time to time, as families cannot live by cookies alone. Mmmm. Cookies. Maybe I should go get another one of those Peppermint Patty cookies. Ok, so recipe names. Right. Hmm. Season to taste, pinch of salt, unsalted butter. This is getting me nowhere.
Brazilian Butt? Butt Lift? Really, DirecTV?! THIS is what's playing on most of my 300 channels?? It may be 3 a.m. but C'MON ALREADY!
Oh, right. Blog names. Well, we both came from museums. I do like "two disillusioned museum workers" but yeah, a little long. And we're both historians. We should do recipe histories! Oh, F*ckit. That takes research & stuff. And Four Pounds Flour is pretty awesome, anyway. And I'm sure there are others. But what are other things that imply that? Hmm....recipearchive, reciperepository (UGH! I HATE that word - it sounds too close to suppository). Recipeimprov, recipeproof. Yeah, I'm gonna have to go ahead and punch down that idea. Ok, you can just go ahead and kill me now. (Sorry for the puns!). Scratch baking? I dunno. Probably sounds too much like that awesome French restaurant here that we both love. There's all sorts of fancypants baking terms but neither of us is fancypants. Even though I do love the word profiterole.
OMG, there is a baking term "retarding." And tunneling! Tee hee!
Ok, I'm getting off track here. It's not just baking, it's not just baking. Proof positive - both of our first posts were about savory cooking. Recipe files, recipe trade, recipes from reformed museum employees...Hmmm.
Something that expresses more of what the blog is - a recipe trade loosely based on a theme. Note to self: we need to lay out the ground rules, probably so we're consistent. For example do we write out the recipes, or only when they come from a printed cookbook and aren't also available online from the original source of the recipe? So, for instance, the Double Chocolate cookie recipe from America's Test Kitchen that uses dutch processed cocoa that I referenced in yesterday's post *is* available at the ATK website, but only for subscribers (Booo!). However, one can find it online but not by ATK, so I feel weird about linking to someone else's re-posting of proprietary content. Though I don't feel weird about typing out the very same recipe from my ATK cookbook. Or do we provide links to the original recipe online whenever possible and note only substitutions & improvisational riffs? And PS - yes, I know we're a bad, bad food blog for not posting pictures of every step along the way but aside from my kitchen being butt ugly, here's how my baking went yesterday: Ok, so I've got the butter and sugar creamed. Oh no! I'm coming Millie, stop crying! Whew. She's all better. Where was I? Oh sh*t almighty. Is she trying to chew on my laptop power cord?!?! etc.So forgive me for no pictures at least at this moment in time.
Or something that reflects who we are. We're reformed museum-ers, we're historians, we are sarcastic bakers, we were both transplants to Arizona. Yeah, nothing coming to mind here that's concise enough for a proper blog title.
WHY IN THE HELL AM I GETTING POP UP ADS FOR AARP?!?! That is IT, people. I'm offline now. More thinking offline...
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