Here is a first! I have never made fried chicken before. It has always made me nervous. Worries about greasy meat, dried out insides, the coating not staying as I fry it, not cooking the chicken all the way through and yet burning the coating…it just seemed too difficult. Then I came across a recipe which takes fried chicken leftovers and remakes it, embracing the way the coating gets a bit soggy in leftover form, and it keeps the leftover chicken from being dry. Since K doesn’t always enjoy leftovers, I figured this was a way of making one thing, and then being able to enjoy it a different way that was still fairly simple. Plus, he loves fried chicken and rice.
This is not a new favorite cake. I have to be honest. It was good, but not great. And let’s look at the title. Doesn’t that kind of title make you think you can bake this cake quickly? The baking part goes fairly quickly but it requires such a long cool-down period. The ingredients list is also a bit fancier than the Amelia Bedelia cake the Fudgelet and I made before. If I was going to choose, I would make the Amelia Bedelia one again before this one because that one tasted better and was even easier to make.
When I saw this recipe I was intrigued and excited to find another use for tahini (I often use some of a jar and am left with a random amount). And then I tried to do a little research to find other recipes like this one. I didn’t have much luck. I actually started by trying to find this on the Food Network’s website to see if people reviewed it or talked about it, but nothing. No tips/tricks/warnings. So, I went into it not knowing what to expect.
That’s right. Here is the official blog announcement. There is going to be a second Fudgelet in the family. Well, obviously I won’t call that child Fudgelet as well. I will need a second nickname. It is still a bit early to be confident on the gender, so we shall see. I had joked previously about making the name related to salt/chips/etc. in honor of K’s favorite treats. And it could work in a sweet and salty way for their names. Anyway, I am not focusing on the baby today as much as myself. I don’t get too many chances to be selfish these days, and I am taking advantage of it on here today. This is also my moment to remind sensitive souls and eyes to stop reading here. If you don’t enjoy knowing or hearing about female things, then go now and come back next post.
Rainbows mean happiness in my book. They are pretty, represent the sun coming out, and can even have emotional meanings (look up rainbow babies if interested, but I will note that this was not my motivation, in case you were curious). Mostly, I am just excited to see them because they are beautiful and exciting. You never know when the next one will happen.
So, I feel it is appropriate to share this cake today on a week when I have happy news to share (on Thursday). We are just finishing a Maryland trip where we had plans to see lots of family, friends, the ocean (the Fudgelet’s first visit to see it and my uncle), crabs, hot weather (we don’t get much of that here), and the like. I am writing this in advance but know I will feel both happy to be returning home and a bit sad to be leaving everyone behind for a long time. We’re hoping to have some visitors this fall/winter with plans already in the works.
For our 9 years of being together anniversary, we went out to eat at a fancy steak place. I got to try new (to me) types of steak, eat an amazing salad (yes, salads can be amazing), and swoon over the mashed potatoes. K was so excited about the mashed potatoes because he loves creamy smooth textures in food.
After our letter adventures, we moved to numbers. I decided to make a number line since there was the perfect space in our dining room to hang them. I thought about looping all around but decided to just do the one wall. We managed to fit 1-25 which was a good start for him to practice counting over 10.