The following story was submitted by my best friend, Becky, in hopes that others will read this and relate. I am so proud to share her words with you below!
This recipe is a bit of a sorbet/ice cream hybrid, as it uses almond milk for a bit of creaminess…but it has all the intense, deep flavor of a sorbet. Bonus: it’s lactose-free!
I’ve debated creating this post for a while, thinking that it could come across as self-indulgent. But then I realized…whenever I see people “getting real” on social media, I applaud them for not painting some false perfect picture of their lives.
This week something very rare happened: we ran out of sandwich bread. I know, I know, this sounds unbelievable coming from a bread-a-holic. I’ve been busy working on my latest A&E story for the Weekly, and I needed a fairly easy homemade white bread recipe that not only tasted better than store-bought bread, but could be made with my KitchenAid stand mixer with very little hands-on time. I adapted this recipe from Fun Cheap or Free:
French macarons are delightfully crispy-yet-chewy almond meringue sandwich cookies, not to be confused with coconut macaroons. Anyone who is fond of macarons knows that these little delectable cookies can cost up to $5 per cookie. WHY?! Because they can. And they’re adorable.
It has taken me THREE YEARS to fine-tune the process of making my own. I am now boldly calling my vanilla French macaron recipe foolproof, because every single cookie in this batch was perfect. I’ve decided to share this batch with one of my very best friends when we get together today to swap gifts. Read on for the recipe!
P.S. They’re gluten free!
Have you ever read a brownie recipe and rolled your eyes upon reading, “Wait one hour before cutting?”
I’m sorry, but when I crave brownies, I want them now. (Cue Veruca Salt voice.)
Generally speaking, muffins cool much faster than brownies, so I decided to make three-bite brownies baked in muffin cups. More specifically, I baked them using a six-cup muffin tin and silicone baking cups.
I can’t think about food today.
I have been wracking my brain trying to think about what to say. I thought, if I write about food when we have major tragedies tearing apart people’s lives, it’ll seem as if I am ignoring it.
The last thing I want to do is come across as uncaring or selfish, when I have been described as an empath.
In short, I actually think and feel just a bit too much. I haven’t been ignoring these tragedies. I have been thinking about what to say.
After waking up and hearing about what happened in Las Vegas, I decided that I needed to say something.
I just don’t know what to say. I am heartbroken. Thoughts and prayers are great, but we need to do more.
Today I am laying low. I am focusing on self-care while thinking about ways I can give back. I open up my comments section to those who wish to discuss ways to help.