The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Stirring Lessons: How to Make Caramel Custard, Parts II & III

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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

Some days I wish Julia Child were with me in the kitchen. By nature, I am the kind who studies a problem from all sides, reads up, prepares. And when nothing goes according to plan, my despair and doubt come flooding in. What made Julia Child so admirable and endearing is not simply a je-ne-sais-quoi attitude, but rather a defiant “je-ne-sais-quoi-but-I-sure-as-hell-can-handle-whatever-comes-my-way” kind of take on life. It’s an attitude I can only aspire to, both in the kitchen and in life. Continue reading

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Stirring Lessons: How to Make Caramel Custard, Part I

IMG_5779I have not failed. I’ve just found 10,000 ways that won’t work.
― Thomas A. Edison

I had forgotten how temperamental caramel can be. And eggs. Perhaps I should call this “How Not to End Up with a Hardened Sugar Lump and Scrambled Egg.” Continue reading