Account inactive @literorrery@awoo.space

Wow, folks, check this sweet little omelette out. Sweet and savory, this finisher makes a great extra for the set. And that's a wrap!
https://awoo.space/media/YLExh4aMeCt3LRRKSL4

But wait, what's this? Some of the custard, lacking a crust to dance with, has opted to show off what it can do all in its own! Look, there it goes, into the pan with all that browned butter! Is this legal? Is the camera still rolling? Hide the kids! https://awoo.space/media/T-rDHjzRbMG8C0oG92Y

And here's the stack, those thirteen slices down by half before we even made it to the table. https://awoo.space/media/heFY6889jxPA43MReEU

And now, the money shot. Yes, @lexyeen, you guessed it, it's pain perdu, what we call French toast. One slice just couldn't contain itself, and you can see the cream cheese it's covered in. The other's more sedately draped itself in apricot compote, ready for the taking. https://awoo.space/media/tsAu65KltpH-OA_P5k0

And here's the before and after shots on the set. https://awoo.space/media/C--onOvMX5uZbLnLu10 https://awoo.space/media/g_eO0-uN-ZyeVhszDTQ

And since I'm a little behind -- things go fast on set -- I'll jump right to the action, here in the pan. Staled bread, or dried if you're in a hurry, will soak up a bunch of custard, all the way through, which then has to coaxed in the pan just to set the egg.

Uh-oh. First crust in the custard. Just couldn't wait any longer, and who could blame it? https://awoo.space/media/Pp6fQWNCKoiXMJW04zo

Meanwhile, our eggs and milk and friends have had a chance to come together all night and form a velvety custard base. The cinnamon and nutmeg, both hydrophobic, have had plenty of time to get used to their situation, and they've assured me they're both enjoying themselves immensely in here. Let's let these kind folks get warm after a chilly night. https://awoo.space/media/KJEbbm-1JTDbkDHibkY

Not to be outdone, the rest of the preserves and some cream cheese are getting into a slow fold over in Studio B with a quarter cup of honey, and you know they're going to get the rest if the chopped apricots involved by the end of the show. That's how we do things around here. https://awoo.space/media/VkpKERo2eVkXEc8sIE4

I don't know about you, but the wicked slept great last night, so let's get started. Half a cup of honey and half a cup of apricot jam got started without the stars this morning. They just contain themselves, and they've even invited some diced fruit to join in the fun! Slow down, folks! Save some for the after-party! https://awoo.space/media/GKx0hgrHIPCzgjbpkeE

One last teaser for tonight, folks. What do you think would motivate somebody to deliberately leave bread out on the counter, all cut up? And who in their right mind would mix sixteen eggs with a cup of milk, half a cup of honey, a half-teaspoon of cinnamon, a half-teaspoon of vanilla extract, and a pinch of nutmeg... and then just walk away?

See you tomorrow, folks. https://awoo.space/media/9MmUm8Jz888T1_roXqs https://awoo.space/media/uhxjpOXaPYYrgezeS3A

I just ate the first bite of the first thing I've cooked at home in over four months.

I don't have a word for this emotion right now, but it's a good one.

Also, remember to include the photo, as a record of your crimes. https://awoo.space/media/g1I371Zk-haVxp23t0I

So, it has come to this.

This is what happens when all the plot threads come together: garlic stew. This started life as jambalaya, then passed through seventeen years with @ElectricKeet and multiple food sensitivities to arrive, re-Francophiled, as a mirepoix with salt pork and chicken, to be served over rice. Now's a good time to borrow a friend's time machine and go back two hours so your rice is ready. Serve when ready.

Hey, remember the menage? Remember all the tasty vegetable broth those crazy crudites gave off? It's always the shy ones. We'll, here's what happens when you let roux get hold of all that goodness, plus half a cup of water 'cause we're going for sauce, not batter. Batter's another escapade. Plus some salt, some rosemary, and some more pepper because why not? https://awoo.space/media/M9ANC1dwAksz3Lzk6qE

Most folks underestimate roux, that potent little blend of oil and starch, but I love introducing them to new folks to see what mischief they can make together. I said they're underappreciated, but they've got this one trick that knock most broths' socks off. The longer you cook it, the less they bind but the stronger their flavor gets. We're a little shy of brick, just about right. https://awoo.space/media/XrMbRVo2IW1Rp3yCZ-k

This is roux; I invite them to most of my gigs. They're a big part, but so rarely get top billing. I figure it's time to let them shine for a while. We're going deep in this, past blonde if we can. https://awoo.space/media/mcOZCamm3gTrz8dzbRA