The last few days, though silent blog-wise, I’ve been very busy in the kitchen. Well mostly it was just Thursday. Roy volunteered my cheesecake making services to the people on his team in order ‘help motivate’ them.
After I got over having my cheesecake pimped out, it occured to me that I’ve only made one previously.. so I was a little concerned that it wouldn’t be very motivational.
It turned out beautifully though. I made an oreo crust. I fiddled with the philly cheesecake recipe a little bit and added some more sugar and some sour cream. I can’t take credit for the cherries on top though. Roy totally added those after the fact. We could almost say that it was a team project… except he just put the cherries on top and I did the rest. 🙂
Now, I will address a subject that has been on my mind a lot lately.. Nanette Sauce. As we all know, I am the all time reigning queen of nanette sauce. I’ve been closely monitoring google images and I still remain in first. In order to keep my good standing, I thought it was time for another dose of the liquidy goodness.
After I found out about my google image ranking for nanette sauce (thanks wordpress stats!!) I thought about some of the other unique things that I make.
I looked up some of my other items and I am pretty high up there with my soy corn dogs. Roy jokingly suggested that I make some more soy corn dogs and pose somewhat provocatively with them. At least I think he was kidding.
I just don’t think the world is ready for that, so you can all breathe a sigh of relief.
So.. after both of these items were cooked, I ALSO had to make some macaroni and cheese. Good news there is that I can do that pretty much on auto-pilot. One pot of noodles and a mornay sauce later.. I finally slept. God, Thursday was a long night.
Today we hit up Penzey’s Spices in Santa Monica (LOVE THAT STORE) and picked up some interesting spice rubs to fiddle with. Tonight I think we might be going out for dinner but tomorrow will be another culinary adventure. I promise.