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The word ‘consulting’ always sounds like a dream job when you’re stuck working in a restaurant kitchen, slaving over a hot stove, on the line. As a consultant, it sounds like you sweep into a kitchen, where the staff welcomes you with open arm as their savior, and you magically transform the meals coming out of the kitchen into extraordinary feats of culinary magic. In fact, it couldn’t be more different. Restaurants call in consultants when they’ve exhausted all other possibilities, and the kitchen is in such dire trouble that they need to get some poor sucker from the outside to come in a try to fix what they’ve screwed up. The pay seems great, until you walk in the kitchen and realize no one wants to talk to you, no one wants you there, and worse, no one wants to change anything, since it means more work for them (and if they really cared about their work, they wouldn’t have had to call in someone from the outside in the first place.)
My French teacher once told me that I could exempt myself from les devoirs by making treats for the class. I did not really take her seriously and, anyway, it is in my best interest to do the homework. But as of Monday morning I had not even looked at chapter 6 of Les Poisons de la Couronne . What I had been reading was David Lebovitz’s new book , which enthusiastically advocates the practice of of bribery-by-sweets. What better moment to test my dear prof’s offer?
I love Twix candy bars, but I'm not crazy about all the additives. This recipe is like Twix candy bar goes gourmet, but super easy to make. In fact, it's probably the easiest copycat candy bar recipe I've made! I fiddled with this recipe quite a bit. The problem is in the shortbread.
I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that.
Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread. But, why not change it a bit and use REALLY fresh and natural ingredients?!?!?