It seems as though everyone loves pastry in bars (I don’t mean the dirty dive bars that I hang out in) or pastry in ball form. There’s a couple jokes there, bonus points if you can see the second one. Go ahead and amuse yourself, I’ll wait….
In one of my “Genius Gone Wrong” notebooks I have a scribble about making an easy chocolate mousse. People love chocolate mousse, it’s a classic that’s here to stay and it never goes out of style.
I knew I was old when I started getting an epiphany for butterscotch. Yeah sure I’ve always liked butterscotch but I’m at the age where if I see it on a menu I have to order it. When people are talking about food, they don’t even have to be people I know, I have to chime in about butterscotch. “Hey, you know what’s good? Butterscotch!” “Shut up old man, all old people like butterscotch!!!” Then I’ll just slide down in my chair and wonder why someone wouldn’t want to know about butterscotch. Damn kids!!
How many times have you heard, “I’m a vegetarian but I eat eggs…. sometimes chicken, but very little.” I hate these people. I really do.
You know what I love about summer? Everything. I love being able to step out of the shower and air dry. Am I right? In the summer you can step out on the back porch, drink your beer and if you happen to drink too much and pass out. Well, you won’t have to worry about frost bite. You’ll be just fine.
I really felt like having a nice lunch with myself so I made this beautiful light salad just in time for the kick off of summer. I originally wanted to call it Half Assed Tomato Mozzarella Salad but my inner voice told me not too. This is the same voice that tells me it’s OK to stalk the guy at the deli. I really need to find new personalities.
I made this a while back and paired it with a stout ice cream and pretzels. It was damn good too! Being a dick and thinking I was too cool to put up recipes, I neglected you all and for this I apologize. So here now I am posting the recipe. Why I waited so long is probably unforgivable since it’s probably the best recipe I’ve come across in ages.