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Last night, I made some lemon tarts for my co-workers. I combined two recipes: Pioneer Woman’s Perfect Pie Crust for the shells, and some random lemon tarts recipe from cooks.com for the filling.

I had another recipe for the filling in mind, but it didn’t involve brown sugar, and there’s nothing I love more about the baking process than watching tightly-packed brown sugar keep its form when I dump it into a mixing bowl. So yeah, given the choice between two recipes, I will probably always choose one with brown sugar.

Sadly, these tarts are a bittersweet treat for a bittersweet occasion: one of our fellow developers is leaving for greener pastures at EA Sports. We wish him the best, and hope to see his name in the credits of some really rad games.

Good luck, Jorge!

Cruise Vacation 2011 - The Food

{Notes}

During our 12-day vacation, I had roughly 40 meals. Here are just some of the highlights:

  • Marzipan croissant from Italissimo at the Frankfurt airport
  • Traditional Swedish meatballs at the Imperiat in Stockholm
  • Swedish pancakes with raspberry jam at the Clarion Stockholm
  • Smorgasbord at The Veranda in the Grand Hotel in Stockholm
  • Reindeer meatballs from a street vendor in Helsinki
  • Beef with potatoes in bacon with forest mushrooms in a red bilberry sauce at Palete in Riga
  • Three different kinds of pierogi (blueberry, boar, and cabbage & mushroom) at Mon Balzac in Gdansk
  • Marzipan and blackberry ice cream at Visby Glass
  • ANOTHER dish of traditional Swedish meatballs, this time at Järntorgs Pumpen in Stockholm, where it should be noted that we totally called it on the fact that our very personable and bubbly waitress had spent some time in the states (she’d done a study abroad program in D.C.)
  • Swedish beefsteak with onions in a red wine gravy, roasted new potatoes at Pelikan in Stockholm

White people problems, AMIRITE?

{Notes}
Me: Shit, how am I gonna get this thing to work tomorrow?
Adam: You made a meringue, and didn't put any thought into how you'd transport it?