use real butter

Recipe: lemon petits fours

lemon petits fours glacés

The last time I participated in a cancer-related food blogging event was for the Boobie Bake Off. I hate the color pink. I really do. All of my life I have fought the girly-girl look and pink was pretty central to being a girly-girl in my mind. But I could overlook that aversion for a good cause. What a hoot when a month after the Boobie Bake Off, I was diagnosed with… you guessed it – Boobie Cancer aka breast cancer at age 36. WTF, right?

**Jump for more butter**

Recipe: lemon meringue pie

Feeling puckery lately? If you’ve been cruising the food blogs, then most likely you’ve run across one or two or four hundred Daring Bakers brandishing their lovely Lemon Meringue Pies.

that’s right kids, we knead to bake

Jen of The Canadian Baker hosted the challenge this month and it was down to the wire for me this time. I started my treatment on Thursday and thought I’d recover with enough time to do the challenge yesterday but… things don’t always go as planned when your body gets pumped full of poison! However, I didn’t want to abandon my fellow DBers, so I managed to make a handful of tartelettes. Forgive me for the lack of detail I usually devote to my DB challenges. She’ll be right next time.

mixing the dough

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Recipe: peanut brittle

Here now, I don’t have a recipe for you in the typical step-by-step today. I have been cooking, just not documenting as lovingly as usual because it’s been hectic lately and a fraction of my daylight hours have been devoted to snow worship… Not to mention the ramp up of the ARP (ass reduction plan) leaves me pretty hungry and somewhat spent, so not a lot of patience for shooting intermediate steps. But my body is adjusting quickly and I’ll be back on it soon enough. My endorphins are flowing, my muscles are rock hard, and that waistline is shrinking. I shit you not, kids. Hyperactivity has its benefits.

After my run and bike the other day, I prepared a lunch of kale and fettuccine in homemade tomato and garlic sauce and it truly rocked my world. I don’t quite understand people who go on those ridiculous fad diets – eat carbs, don’t eat carbs, eat fat, don’t eat fat, eat meat, don’t eat meat. Moderation in all things, eh? And if you’d get ye lard butt of ye couch, perhaps it wouldn’t really matter if you had that Slice of Yum.

carbo loading?

Hmmm, what else… after I made the mac nut brittle, I gave it all away. I like to make sweets, sample them, and then get rid of them. Sort of a relative ass reduction plan (rARP) because you make all of the people around you fat so that you appear relatively slimmer. It’s a joke. A joke! I wanted to make peanut brittle – the buttery kind, not the glassy kind. HolyBasil mentioned that her mom used to make it. So on a lark I looked up a recipe last night and within the hour had a batch of this:

chunky brittle and stretchy brittle

**Jump for more butter**