minoanmiss | a few small triumphs

Some recent accomplishments. With WD's kind, generous help, I went to my eye appt yesterday. My eyes... aren't any worse, yay? I may get referred to a specialist clinic.

Today I gave out Mother's Day cards and delighted people. I gave one to Pigtail Puller for his wife (saying "I know you know someone awesome who's a mom"). If he threw it away that's on him.

A little while ago I made no-sugar-added lemon curd for TL and E, using sorbitol. I need to research sorbitol's heat stability to determine what else I can use it in: in this case, rather than making a juice-zest-sugar-egg curd which is then strained and whisked into softened butter, I made a juice-zest-butter-egg curd and strained it and then whisked in the sorbitol.

One of TL's coworkers asked me to contribute cookies to a chocolate chip cookie tasting, but all week I've been too unwell to cook. Tonight, with WD helping me get home early and feeling a little better, I made olive oil and browned butter variants (since both use liquid fat, they're dump-and-stir, which make them easier to mix and not need a rest). I wish I could've made a couple more kinds (cinnamon and cayenne, reverse with white chocolate chips) but still two is better than none, and now I have a good estimate on weeknight baking (about 2 hours, start to finish, maybe a little more).

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gingicat

Actually, I asked you. My coworkers were just delighted that you were willing!

minoanmiss

I thought she asked you to ask me? ANYWAY I hope you're all enjoying them. :)

N had in fact completely forgotten. The plan was to make ice cream sandwiches; I think that since there's a nice hollow in the middle of yours, they may become sundaes.

acelightning

I'm glad to hear that you're feeling better - but you still should check with your gynecologist!

How does the sorbitol-sweetened lemon curd taste, compared to the standard recipe? You can make curd out of almost any fruit, adjusting the amount of sugar/sweetener according to the tartness of the fruit, so maybe some fruits might work better with sorbitol than others. My particular favorite flavor is lime, but there's orange, passionfruit, banana, marionberry, and just about any other kind you can think of.

And chocolate chip cookies made with browned butter sound amazing! Browned butter is a serendipitous gift from the culinary deities - taking some long-ago cook from, "Oh, no! I burned the butter! How can I serve burnt food to the guests?" to "Ooh, this is yummy, all rich and toasty-flavored! Why didn't I know this before?" ;-)

I thought it was awesome once it had been in the fridge for a day and the sorbitol and lemon juice had made friends.

I'd just worry about sorbitol's laxative effects :-(

johnpalmer

It's not that strong if you don't overindulge. But I confess, I don't know how much would be "overindulging".

It's just difficult not to indulge (if not "over"-indulge) in delicious homemade fruit curd :-)

amaebi

I'm so sorry you're feeling ill! :(

You remind me of my conversion to browned-butter cookies, which seemed Wrong to me on texture/leavening grounds on the surface.

I love finding out I've been wrong, though of course when my wrongness involved being unkind/unfair to someone, I'm sorry I was such a schmuck.

I know you, and therefore doubt you were terrible. :) hugs you

If you have milk powder, add a teaspoon or two to the butter before you brown it -- more browned milk protein means more browned butter flavorsomeness!

Oh, I've been a schmuck more than often enough, but I like getting better.

Brilliant idea about the milk powder!

Oh, that's very good to know! Now I want to make a browned-butter genoise cake :-)

princessofgeeks

I'm so glad you got to go the eye doctor, and do some cooking!

med_cat

All are good accomplishments :) Hope you continue feeling better!

corylea

Glad to hear you're feeling slightly better!

I'm amused that you think you "only" contributed two kinds of cookies, when two is one more than most people make.