Energizer bunny cooking

Ok, good progress over here. 24 mini-cupcakes and 15 large ones, all chocolate, are cool and will await tomorrow's frosting.  A pan of pecan brown butter brownies is cooling; these smell to the heavens. What a perfect recipe! For dinner tonight, I'm making a collards, corn and bacon recipe that I'm peer-testing for food52 and also a summer squash couscous with sultanas, pistachios and mint dish that sounds absolutely lovely. Both will really highlight all the gorgeous produce that's out right now! I also have 2.5 pounds of 50/50 chuck/sirloin with which I'm going to make kofta burgers for our beach trip.

Jack and Tom are watching MythBusters- it's a cool and educational show, and it's pretty darn cute to listen to them debrief about the experimentation and methodology. Everyone is tired over here this afternoon, so we're having a lazy one. Amen! Off to pit and freeze the cherries. Or maybe I'll just sneak to the couch and read the paper.

Sunday FM

Oliver and I hit the farmers market this morning and had a great time. Sour cherries were out!!! There were still strawberries! Look at these gorgeous green onions, squash and Hakurei turnips!! I'm not sure I'll have time to get to the cherries before we leave so think I'll do a quick freeze on them, but the strawberries need to be canned, so I'll make that happen. Right now, I need to make chocolate cupcakes and brownies for the faculty appreciation lunch at J's school which is tomorrow, his last day. And then we're off to the beach first thing Tuesday. I am not a big beach person. Fish Belly is the color my mother often ascribes to my fair skin, I hate sand in random places, and neither boy can swim, but alas. It will be nice to be with family, and I really want the boys to know their cousins. Off to cook!

The cake was a hit

This cake is one I'll make again! The rosemary was extremely muted; in fact, where was it? I think I'll put some more next time just to see if you get a back-end flavor boost as I think it'd be nice with the lemon in the cake and glaze. The recipe called for an 11" springform pan. I only had a 9" and smaller ones; naturally I forgot to pour less of the batter into the 9" and thusly had to scoop out the undercooked bit in the middle. Once again, flow with the need for improv, folks. The divot made a great bowl for fresh strawberries!