MMM-FRUIT!

I am getting married this weekend! And then we are going to Oahu, Hawaii! I am so excited!!!

I want you. I want you so bad.

I baked up a storm!

A storm of Oatmeal Chocolate Chip Raisin Cookies and Bittersweet Decadence Cookies, that is!

The oatmeal chocolate chip raisin cookies are a variation of my secret recipe, but the recipe for the bittersweet decadence cookies can be found here on Debby’s blog.

These will be the main dessert tomorrow at Fake Christmas!

A large oatmeal chocolate chip raisin cookie for my sister!

custom-made for a friend.
she will be giving this to someone as a “thank you” gift.
the recipient likes tennis.

Details: G-hook. 100% cotton yarn.

Takoyaki
Recipe from Cooking with Dog
Serves: 2 people

Ingredients:

Takoyaki Batter

• 1 egg
• 340 ml Icy Water (1.437 cups)
• 1/2 tsp granulated dashi (1/4 tsp. kombu dashi & 1/4 tsp. bonito dashi)
• 1 tsp. soy sauce
• pinch of salt
• 100g soft wheat flour (3.527 oz)

Fillings

• 150g boiled octopus (5 1/3 oz)
• 1/2 cup tenkatsu (crunchy bits of deep fried flour dough)
• 6g beni shoga - pickled ginger (1/5 oz)
• 2g sakuraebi - dried pink baby shrimps (1/10 oz)

Toppings

• Okonomiyaki sauce
• aonori - green laver
• hanakatsuo - dried bonito flakes
• 2 long green onions
• Kewpie mayonnaise

Directions:

1. First Prep
   • Dice boiled octopus into 1/2 inch pieces.
   • Chop beni shoga into fine pieces.
   • Cut long green onions into four pieces, and chop into fine pieces.
   • Toast dried sakuraebi in a pan. Crumble when cool enough to handle.
2. Make the Batter
   • Crack egg into bowl.
   • Add icy water and be careful not to drop ice cubes into the bowl.
   • Add granulated bonito dashi and konbu dashi
   • Add soy sauce add salt.
   • Sift 1/3 of flour into bowl and mix lightly. Repeat 2 more times. Whisk gently until all flour is mixed.
3. Make Takoyaki
   • Grease pan and heat. Test if hot enough by adding a small bit of batter to the pan.
   • Add batter until each half circle is 80% full.
   • Add diced octopus into each half circle.
   • Sprinkle tenkatsu, beni shoga, and dried sakuraebi.
   • Fill with enough batter to overflow.
   • Lastly, add green onion.
   • When batter around the edges are cooked, separate each takoyaki with a bamboo skewer.
   • Rotate by 90 degrees and stir the batter into the hole.
   • Rotate 90 degrees again and adjust shape into a ball.
   • Keep rotating the takoyaki balls to cook meat evenly. The takoyaki is done when they are lightly golden brown.

( via RIFLE blog via Grain Edit )

Photos taken by Tom Palumbo in Paris, 1962.

View the whole set on Flickr.

Love. Love. Love.