Prof. Sam Lawler on Nostr: I just tried to make Italian mirangue buttercream for the first time (mostly because ...
I just tried to make Italian mirangue buttercream for the first time (mostly because my butter sitting on the counter is actually soft, which happens for like 2 weeks a year). And totally screwed it up. Still tasty, but very uh...flat. Oh well.
2 roosters we culled yesterday are in the oven, I'm trying to slow-braise them with fennel. Smells amazing, pretty sure I can't screw up that part of the meal at least.
Published at
2024-08-25 23:32:29Event JSON
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