use real butter

At last, I have figured out the right amount of time to bake my crème brûlée to achieve that creamy texture. Even Jeremy loves this dessert despite the fact it has no chocolate – that is saying something!

juxtaposition of creamy smooth and crunchy sweet

My appointment yesterday ended up leaving me in limbo and worse. The PA took a huge ass q-tip and jammed it down my throat to get material for a throat culture. She said it would take 24 hours before knowing. Anyone with a brain could tell I have strep because my lymph nodes are swollen, I have headaches, my throat is swollen, red, and has white dots, I don’t have congestion or cold symptoms, and I am in a lot of pain. I was in far more pain after she gagged me on that q-tip. I also knew I was in trouble because the room I was in had a poster that said, “Increased prescriptions for antibiotics result in increase in antibiotic-resistant bacteria.” Great. She wouldn’t give me anything and said, “Well – just keep taking advil and cough syrup.”

The advil did help reduce the massive swelling, but when it wore off, it wore off fast. Last night we made calzones for dinner. I was feeling pretty good and made a salad to start:

antipasta salad

**Jump for more butter**

I travel to Denver starting with my 5:59 am busride tomorrow morning to give a talk at 8:30. Guess who is sleeping on the bus? I know Jeremy can cook, but I also know his life is easier and perhaps a tad happier if I cook a few meals ahead for him while I’m gone. It’s even better than that when I make non-meals or what most people call sweets.

key ingredients: guittard chocolate chips and crushed cornflakes

comfort food