What Type of Valentine Are You?
Are you a sweetie or a bit salty? Come on, you can admit it. Are you a sweet, loving Valentine or fiesty and witty pain in the butt?
I’ve got something for you either way. Over coffee on Sunday, I flipped through one of the first cookbooks I bought after getting married, How To Be a Domestic Goddess, by Nigella Lawson. Doesn’t that just say it all? I think it’s pretty funny. Anyhow, the book is perfect for Valentine’s cooking. It’s still winter and comfort food is always in order when serving the one you love. By the way, the one you love should also refer to yourself!
First up, coconut macaroons. I don’t understand why they need to be called coconut macaroons, isn’t that redundant? Maybe a macaroon by definition is not made up of coconut. Coconut macaroon reminds me of a kid I once knew who would try to insult people by calling them, “orca whale meat.” I’m pretty sure he didn’t get super far in life. However, Nigella calls them coconut macaroons and so will I.
You can find Nigella’s recipe here. Don’t flip out when you read the recipe calls for 100g of caster sugar, there is a conversion tab below the recipe that will let you know you’ll need 1/3 (and regular white sugar is fine), I used 8 packets of Truvia. It’s a new love of mine.
Making the macaroons reminded me of Forgotten Cookies. I don’t think I had ever realized the magic that happens when two egg whites are whipped up, until this year. That reminds me, I want to try to make lemon meringues today. Oh geez. Let me take a break to confess something.
When I was drifting off to sleep last night, I was trying to think of fun and unique meringue flavors. I remembered I have a bottle of lemon extract in my pantry and Meyer lemons on the counter. Brilliant! I would make lemon cookies. It wasn’t until two seconds ago, when I actually wrote out the words, lemon meringue, that I realized my mistake. It is kind of like saying, I invented a bread with red sauce and mozzarella! Yeah, it’s called pizza.
1/2 cup cooking oil
1 cup potato slices
sprinkle of sea salt
There is no mystery here, you are frying sliced potatoes. You’ll just want to heat oil up nice and high and use a deep pan or even a large pot. When you drop a slice of potato in, that oil should boil like nobody’s business. The key to frying up potato slices is to do so in a single layer and have enough patience to let the crisps turn brown. Take the slices out with tongs, one by one and drain oil on a paper towel. Sprinkle with salt or other seasonings while still hot.
See, something sweet and something salty! You didn’t even have to resort to eating pretzel M&M’s. (Which I totally just did).