or maybe bothThu, 12/06/2012
recipe: weird ecto-cooler smoothieThu, 06/30/2011
right, guys?Thu, 11/25/2010
A lot of people have been requesting the frosting recipe I used, so I'll share it here!
Basically what I did was make a standard buttercream frosting, but replaced the sugar with a package of instant pudding. The resulting frosting is rich, ridiculously thick and less sweet than store-bought frostings. I haven't seen this online anywhere, but I'm certain I'm not the first person to do this.
and then our cake had no frostingTue, 04/20/2010
john sets more things on fireWed, 04/29/2009
Man, you fellas are really on about this curry thing. I'm going to be honest, the Chicken-And-Pumpkin curry wasn't nearly as good as the beef curry I usually make. So, I'm just going to give you the regular beef recipe. Really. It's so much better.
I make regular Japanese-style curry. It's what my folks make, and it's the only variation of curry I know how to do. If you're going to make Japanese style curry, this is really all you need:
I've never dreamt of cooking anything, much less cooked it from dream-memory - but Yuko has! When she dreamt of pumpkin and chicken curry, John and I demanded that she make it. It cooked in the crock pot all day, filling the house with dream-smells, and then when evening rolled around we had dream-supper. We ate it out of real bowls with real spoons. On a 1 to 10 Magic scale, it was about an 8.