Tuesday, December 23, 2008

Breasts and Cookies--Yet Another Link!

Little did I know how potent my postings yesterday would be! In fact, my musing about cookies and breasts even worked their way into the night-time reverie of my own fantasy chef, Kirsten Monroe. Here's how she describes my unwitting invasion of her dreams:

"I was sitting on your kitchen island surrounded by cookie porn. OMG! You wanted to talk about boobs and I kept coming back to your slippery apricot filling and browned butter. I said something -- can't remember what -- and you began laughing hysterically. It was dreamy. Your kitchen was just like Martha Stewart's only less shiny and it smelled like all the sweetness in heaven and all the browned butter in hell."

A less shiny--or should we say "naughty"?--Martha Stewart... yes, that is what I aspire to after all. I never really thought about roaming the earth as the Ghost of Christmas Cookies in the Japanese fashion of the living spirit wandering abroad at night, but there may be a future in it!

6 comments:

Kirsten Monroe said...

Hi Donna! That was quite the delicious dream. And your kitchen was so warm too.

spamword: grated. Lemon zest maybe? And nutmeg. And....

Donna said...

Very appropriate, especially if we're talking about one of those lovely plane graters that makes the lemon zest light and feathery rather than wet and oily.

God, I love talking about this. And don't get me started on the brown butter!

Kirsten Monroe said...

I have three zesters in three different sizes.

Go ahead, get started on the brown butter.

Nikki Magennis said...

Different kinds of graters?! Blimey. I thought I was into cooking, but I'm obviously a total amateur, as I wouldn't know a plane grater from a ... um ... fancy one.

Wishing you a lovely spicy holiday, Donna!

Donna said...

Ohmigod! THREE different graters. You are hardcore, compared to you I'm a mere fantasist...where do I sign up to be your slave ;-).

So, I do brown butter for one of my Christmas cookies, the spoon cookies, and probably always wimp out too soon before I take the pan off of the fire. Have you ever GONE TOO FAR with browned butter? The thought terrifies (and yet intrigues) me.

Kirsten Monroe said...

I'm fresh out of slaves, so come on over! I actually have three zesters and four graters. Can't grate with a zester or vice versa! But I've had the same Kitchenaid mixer for eight years!

I'm not all that experienced in the fine art of brown butter, but do I love to make a garlic pasta dish with hazelnuts, basil, tomatoes, fresh parmesan (mini hard cheese grater), and brown butter. Mmmmm. The other day I did go too far! I tried to make Emeril's nutty caramel corn and I (gasp!) over-browned. The flavor was too strong, too much, too dark, and that over-browned butter in the nuts ruined the caramel sweetness. I had to toss the whole batch and haven't been brave enough to try again!