photographic proof

that i'm more rachael ray than rachel allen.

my epic cupcake fail... luckily i have a friend who writes recipes by trade and explained that i put in too much (of the wrong kind) sugar.

they just don't make things like they used to

of all the things that have been promised to be passed down to me by my family, there is one that i both covet and fear.

our (approximately) 90 year old pizzelle maker.
it belonged to my great-grandmother, who claimed she'd had it since she was a teenager, which means it would have been purchased sometime pre-1930 (i questioned the likelihood of an electric cookie press being necessary then and got only puzzled looks back, because yes, they had electricity in the 20s)
anyway - it weighs a ton, it's most likely never been cleaned, and the we're pretty sure the wiring is original and shocks you every time you unplug it.




we only make one kind of cookie with it - they're requested every year by the rest of the family - and recipe makes more than 150 cookies, each of which is individually pressed.  it's hot, it takes forever, it hurts your hand, and the whole house reeks of anise by the time you're done.

but they're kind of cookies that people either love or hate.  and you better know a few people that love them before making 150 of them.

the recipe we use is below -- but anyone who has ever made this will agree that if you use a modern pizzelle maker, the cookies just don't turn out the same.  my aunts and their friends say it's because of the pattern on the newer presses, that it doesn't make the cookies as crispy - i think it's because the newer presses don't involve nearly as much work as the old one does.

pizzelles (16 dozen)

1 dozen eggs
3 1/2 c. sugar
3 tsp. anise oil (not anise flavor, not anise essence - it has to be real anise oil!)
1 tbsp. vanilla
1 tbsp. lemon extract
1/2 tsp. salt
3 lbs (11-12 c.) flour
1 lb olio (margarine)... but we found out today that you can substitute butter

beat eggs, add sugar and beat well. (you'll need a very large bowl for this recipe)

add olio, which has been melted and cooled.  add flavoring.  then add flour and salt and mix well.
(even though we have a pretty heavy duty mixer - my mom refuses to use it,  and says 'grandmom didn't use one, so neither will i' - this dough gets pretty thing and pastey - it's best to mix as well as you can with a spoon and then finish with your hands.



make dough balls about 1" in diameter.

put dough ball in the middle of the grid.





squeeze both handles together for about 14 seconds (this length depends entirely on the number of cookies you've already made, when you let it reaheat, it only needs about 3 seconds)

pizzelles should be done (if you don't squeeze it hard enough or leave it in long enough, they can be puffy and don't taste right)





so now my hands hurt, but at least i have enough cookies to last me for the rest of the year...

first dates and too much sausage

After a truly horrifying run of bad first dates (I haven't been single as an adult - not since I was at uni - so this whole 'dating' thing is entirely new to me)... A seemingly nice, normal guy asked me to dinner. This might seem mundane, but really, it was quite impressive.  He asked me, set a time, picked a restaurant and made a reservation.  

Note: this after a relationship with a guy who's idea of 'taking me out' overwhelmingly meant delivery and a rugby game on tv.  Bonus points if we got takeaway and I had to pick it up AND pay.

Knowing I'm a bit of a foodie - I was surprised I hadn't scared a guy off from picking a restaurant.  But I'll try anything once... and Blue Fire Grill it was.

As it was a 'date' I couldn't be too critical, and I certainly couldn't take any pictures... but the whole experience was actually quite amusing.

While conversation quickly moved from the usual 'What do you do?' to 'Do you know any good drinking games?' - an overabundance of dry, overcooked meats kept appearing at the side of the table. 

Yes, please - I'd really like some more sausage from your large skewer.

ponyfish island

after reading about ponyfish island - and knowing that it wouldn't be around for long, i knew i had to try it.
so i finally went last night, in hope's that since it was a wednesday, it wouldn't be too crowded.
even on a wednesday in the rain, i couldn't find a seat.  i thought, this is place is one of the new, hip places -- and i expected something new or hip.  but really -- carlton, bulmers and fat yak is all they have on tap.. and a fridge full of corona and asahi.  not cool.  and not worth coming back for.

while the location is original and unique, the drinks are pathetic.

it's about time i start this thing for real...

since i spend most of my working day reading blogs about food, drink, cooking... and i do nothing but think about it, i figured i should put my 4-year-overpriced-degree to good use (that would be english, with a concentration in writing)

the best i can say is that i will try my best to document all that i eat, cook and drink in this city.  and its about time i make some friends with similar interests :)