It's not unusual for a week to pass without a post. For this I am sorry, but I have a good excuse this time: my old housemate came to visit. I refer to her as my old housemate, but really she's not much older than me, and wife would be a better description. She doesn't accept it, but we had a common law marriage and I give us 95% odds of one day marrying more officially.
She arrived a week ago Wednesday. Her birthday was the Monday prior. For this, and because it was the first time we'd seen each other in nearly two years, I prepared a lamb roast, asparagus, and creme brulee for dessert.
I've written a short poem to express my feelings for this woman:
Runner who is sexy.
You're all up in my head,
(That's what she said.)
I hope you like Mexi- ...cans.
Your father thinks I'm gay,
But I think I'm just a poorly dressed metrosexual.
My mom thinks you have a funny lifestyle,
I just think you have a funny sense of style.
I rhyme just like Biggie Smalls,
Come on baby get up all over my-
Shut your mouth.
...Wait, that would hurt...
But I'm talking love. Can you dig it?
1 c. Whipping Cream
1-2 tsp Vanilla (Ideally scraped Vanilla Bean*, but in a hurry use extract)
1/4 c. Vanilla Sugar
2 Egg Yolks
1/4 c. Vanilla Sugar (this is not a misprint. You want two 1/4 cup Vanilla Sugars)
Beat ingredients lazily in a KitchenAid mixer minus the second quarter cup of Vanilla Sugar. Pour into a ramekin and place in a pan of water in a preheated 325 degree oven. Bake 40-50 minutes then chill overnight in fridge. When you pull it out, coat it in remaining sugar (that's what she said) and caramelize it with a sick butane torch that would otherwise be used for welding. Don't buy a sissy kitchen torch. Seriously, be a man and spend $25 at Wal-Mart. Present seductively with sparkly candles, because princesses like sparkles.
*To save money, buy your whole Vanilla Beans at a Homebrew Shop. It's like 12.5% the cost of whole Vanilla Beans anywhere else.
**Full disclosure: this picture was from my first creme brulee that I made about a month ago. I was too in love to take a picture of this, my second creme brulee, but am pretty sure it looked and tasted even better!
***She left yesterday and I miss her.