We are half moved in.
Only half. :( :( :(
Already HALF!!!! :) :) :) :)
I’m trying to work on my attitude.
More specifically, I am trying to be less negative and sarcastic, and more positive and uplifting. But can I tell you a little secret?
IT AIN’T ALL THAT EASY SOMETIMES, PEEPS!!!!
*Breathe* Happy happy joy joy. Rainbows. Puppies. Unicorns. *Exhale*
But I press on. I press on towards that goal. I will get there one day!!!
Here’s something positive. I finally cooked a real meal in my new kitchen. In fact, I have cooked two real meals. See? See all the positive?
I won’t mention that I have yet to move my dining room table. Because that would be negative. So I’ll just keep that to myself.
But I also made this dessert! In my new kitchen!
Zabaglione is an Italian custard made from a whole lot of egg yolks AND it starts with a Z so how cool is that? How many Z things have you eaten lately, huh? Probably not many. That’s a great reason to make it right there.
Here is a link to listen to how to pronounce it. It’s a tad tricky, but just think how you will impress everyone. Plus, it’s kind of fun to say even if you are just talking to yourself.
This zabaglione has peanut butter in it and is served over bananas that have been grilled. I love this dessert. It’s kind of elegant, but it’s kind of not. It’s like it’s both. Awesome.
Here are my notes:
-I think this dessert is best served immediately. The zabaglione gets very thick as it cools, so I like to keep it warm sitting over the water so it’s easy to spoon over the bananas.
-You will need ripe but firm bananas. I wouldn’t use them if they are too soft. They’ll probably fall apart.
-It only takes a minute to grill the bananas if your grill pan is very hot. And you don’t have to coat the bananas heavily in brown sugar. Just a little bit is enough to get a crunchy caramelized exterior. This time I used dark brown sugar and they were lovely, just lovely.