As a consequence, the count of kitchen creations has plummeted extravagantly. I've also erred on the side of caution when approaching new projects: rather than those demanding precision and attentiveness, I've adopted those with less critical chilling periods, should the need to vanish upstairs emerge.
The concept commenced with a bag of subpar cherries that were too sour for snacking, and in a quantity too large for jamming. Our jar of strawberry jam remained unexpended, however I set to work de-pitting them anyway.
The cherries were drained the following day, with the now-infused syrup set aside for future applications. A crumble was constructed as per Sunday's instructions; the incorporation of almond flour was revolutionary, lending a texture boost that would never materialize with simply butter and flour.
Comparatively work week-friendly is the Houjicha Scone.
"It's so healthy!" he had exclaimed.
"Not happy-healthy" I grumbled under my breath while opening up the next email.