You'll never catch me in an apron, but in sequins? Probably.
Sooooooo I think it's time to...I think I'm comfortable enough here...I think I'm ready to admit that me, alone in the kitchen, is something like..Beyonce in her best sequin onesie (or that Tom Ford dress with the 3/4 sleeves, ugh, drool) - and that really is putting it in moderation. Maybe it's because she's belting at full blast through the long stretch of 1357 or because I have a genuine affinity for things that glitter in the slightest but damn, I could probably live in this little space so comfortably.
On that note, get out your sprinkles, blast Queen B and help me conquer the world. Or just fry some donuts. If you're new here, I really like donuts. And Beyonce. And Beyonce. And donuts. And Beyonce.
I've been most excited to use this fryer to try out donuts, obviously. I found this simple recipe for donut holes, because I'm lacking the space and sanity for the real deal but these will definitely do. I already had all the ingredients and it literally takes less than 30 minutes.
First things first - don't ever be as impatient as I am. Although it probably doubles as a source of entertainment to those around me, it's a deadly curse and untriumphant battle against my compelling whit. When I find a recipe I must try it, in that moment, right then and there. And I'll improvise whatever I don't have....in this case one of those ice cream/cookie dough scoops with the squeeze handle. You'll need it. Buy it, make it, just don't use your hands because they stand no chance against the sticky batter. Although plopping the donut holes into 350 degree oil and being immediately greeted by a splash of potentially fatal heat is fun, don't do it (sorry mom).
Rather than donut holes, I have.....glazed nuggets of dough. Which, equally as compelling and they sound a hell of a lot more fun than 'glazed donut holes'. Really, I'd buy 'em. They're still...round, kind of...and glazed...and covered in sugar..it's fine, really.
Honestly, this is my favorite part of recreational trial and error baking. As long as it tastes good, do you really care what it looks like? I obviously don't. Many people have asked me if I'd ever consider culinary school or anything remotely related but no, never. The best part of this is doing whatever the hell you want, fucking up, and people are still happy with whatever glazed sugary shape you give them. But I didn't fuck these up, for the record. Just, added some character.
And maybe that's what I'll do. Open up a bakery, a restaurant even, call it...REALITY. Where everything looks like you made it yourself (aka it's a hot ass mess), and not a staged, overpriced piece of plastic. And people will love it because well, I made it (so it probably has fairy dust in it), it tastes awesome and it's mildly offensive to any professional. lol. Kidding. But not really.
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