Until Further Notice
The domicile which has been called "Chez BlogDog" will now go by the name "The Snack Shack." I am feeling the urge to experiment in the kitchen again and that's just downright dangerous.
Today, for example, I made "Schlong's Famous Canned Corn Casserole" with a couple of additions (about a strip and a half of bacon crumbled into the mix and two diced jalapeno peppers) and, as good as it was (and it was good), I want to change it. I'm thinking at least four peppers, a quarter teaspoon of baking powder to fluff it up and cottage cheese instead of the sour cream with maybe half the whole corn kernels.
Then there's gathering the ingredients for the perfect pear sorbet recipe and the first faltering attempts at nutmeg-persimmon sorbet. I'll let you know.
Oh, the other thing that's being flipped in my mind like Greg Louganis off a high board in a San Francisco bathhouse is an ice cream: custard-based persimmon ice cream with a swirl of reduced ruby port. It will either be magic or suck out loud. Actually, it would probably be better if I just made a port and persimmon custard and skipped the frozen bit. Anyone care to weigh in on these ideers?