Buttercream frosting -- flour, butter, milk [we used half and half] and vanilla -- one of nature's perfect foods.
We: I had a Remembrance-of-things-past moment this morning. Made a batch of buttercream frosting -- straight off the Domino's Confectioner's Sugar box.
She: I'm relieved you decided against lardcream frosting.
We: As I mentioned in a recent post, sometimes only butter will do.
It was Tuck's inspiration to frost the Corny Cornbread and Suzi's insight to garnish with candy corn. We were the one who came up with the idea of making them into cupcakes/muffins and adding birthday candles.
She: I used to soften the butter, then whip it, then beat in the sugar.
We: Sounds like a good idea, but I, instead, had the butter out of the fridge perhaps a half hour and then cut into smallish cubes before adding.
She: As you said, the cornbread is sweet, yet has that nice bite-back texture of a muffin. Before you discovered lard and now buttercream, the perfect three were Mayo, sour cream and peanut butter. NOW we have 5 to 7 perfect foods.
If we could all be like spinach, weight loss would be a piece of cake.
Speaking of straight off the package, Spinach Italienne is where it's at. Heat a little olive oil and garlic -- in our case, roasted garlic -- over low heat in a large frying pan and add a package of picked-over spinach in batches till it all cooks down to next to nothing. Toss in some grated parmesan and a little lemon juice. Pour into a colander and press to remove excess liquid. Put into a small baking dish and reheat 15 minutes at 350° before serving.
As the Mother of All Sensible Eating -- our elegant, swelegant sis -- always says, if you have a lot of different savory and sweet things on the plate in small amounts, it seems like a lot of food but doesn't put on the pounds. And she's got the figure to prove it.
Potato Meltdown on ice before going under the broiler. So much good stuff to cook, so little time.
"Best piece of chicken I ever ate in 88 years," says the old salt.