Catching up a bit here, let’s start with baking. I haven’t abandoned The Baking Bible project, though it would have been a far better idea when I had all four boys living at home! Now, I have to figure out who I’m going to feed, I can’t very well expect my husband to eat an entire cake. Note to self: Get to know the group of dudes who live next door in B’more…
Mango Bango-less Cheesecake
This is the Mango Bango Cheesecake, minus the mango topping (long, boring story of my own stupidity there). Following Rose‘s instructions, I ordered the mango pulp from Amazon (what don’t they have?).
This was possibly the creamiest cheesecake I’ve ever had, much less made. I swapped the sponge cake crust for a crunchier vanilla cookie crust from another recipe in the book. Even without the topping, there was plenty of mango flavor, though I think the extra would have been better.
Has anyone ever taken any courses from Roubxe.com? One of my favorite food bloggers, Olives For Dinner, is in their Plant-Based Professional Certification Course. They also have a boatload of courses designed for the home cook. You can get a free 7-day trial, so of course, I did. Despite a slight wheat allergy, I started with the Wheat & Gluten course. (On top of the Baking Bible Project. Perhaps not my smartest move). We were forced to eat pancakes (best ever) and pizza (four different ways) in one day.
I also did part of a couple of other courses before running out of time. Might join this in the future…
A bit of art, mid-March, son #2 and I went to the National Gallery. We visited the Vermeer’s, always my first priority, so lovely, and got lost in the maze that is the Main Floor galleries. I took a few very bad photos, only this is worth sharing:
Oddly, if you follow the link, the picture on the website is reversed.
It was interesting to see so many tapestries and modern mixed-media textile pieces now, after doing so much research for the OCA course. I feel I have a deeper understanding of influences and techniques, as well as a better appreciation for the skill involved. It is a bit intimidating, however.
After, Dan took me out for a belated birthday/Mother’s Day lunch at Oyamel. The Col de bruselas estilo San Quintín (Crispy brussels sprouts with a chile de árbol sauce, pumpkin seeds, peanuts and lime), Papas al Mole, and Ceviche con citricos (Striped bass in a pineapple-habanero marinade with citrus, jicama and fresno chiles) were especially good. And, of course, a cold Dos Equis in a frozen glass. Good food, even better company, it doesn’t get much better than that!
And last, but certainly not least, thanks to everyone for their kind words about my beloved big dog, I miss him so much.