Why do I like this? Because it’s an example of how design and technology serve people’s needs (and yes, businessmen’s pockets).
Too often, my job revolves arounds trying to plan applications that seem so unrelated to what people need or are going through.
Hooray for rural America!
4 large day-old croissants 3/4 cup milk 2 large eggs 1 teaspoon vanilla extract 2 tablespoons butter 3 tablespoons powdered sugar Sweetened Whipped Cream (optional) Fresh Strawberry Syrup
Directions1.Slice croissants in half lengthwise. 2. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well. 3. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. 4. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.
I’m still…hmm..getting a feel of it. What it’s voice is like. It’s definitely female-oriented, and female-“written”. It seems…mommy-ish. Which I’m not saying is a bad thing; it’s just descriptive. Also the frequent White House family features, although interesting to me, makes the site feel slightly like a PR machine.
And, yes, this is from an entry in the food site:
4. And, Lord, as if I did not like enough food blogs – You introduce me to EatBoutique, through the YumSugar Frozen treats entry.
Lazy Saturday morning, with my brother on the desktop computer beside the TV screen, glancing from time-to-time when something interesting catches his ear.
The episode featured pasta and how it was part of an Italian tradition called “cucina povera” – folk cuisine that evolved out of tough times.
The concept interested me so much, that while watching the first 10 minutes of the show, I turned to my laptop, also in front of me, and typed “cucina povera” in the Google Search bar, and proceeded to skim through 5 pages worth of search results, looking for site descriptions that seemed to come from food blogs or contributor-driven foodie sites.
Leading me to:
Spectator Scoff’s article on cucina povera, with my favorite article introduction so far – “If you are reading this article, the likelihood is that you are university-educated, your parents owned the home you grew-up in, and you’ve travelled extensively. Food enthusiasts fall into a cohort of the population that is, undoubtedly, the antithesis of the Chav, and his successful cousin Mondeo Man.”
FOR THE BUTTERBEER
6 12-ounce bottles cream soda [I prefer IBC (which is vegan) or Polar Classics Vanilla, but any will work perfectly]
3 teaspoons butter extract (imitation butter), or clarified butter (instructions linked above)
FOR THE FOAM (Vegan/Dairy-free recipe linked above)
2 cups heavy cream
6 tablespoons sugar
2 teaspoons vanilla extract
1 1/2 teaspoons butter extract
To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of butter extract in each glass. Pour 12 ounces of butterbeer into each glass. Lightly stir, if necessary.
To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and butter extracts, then whip for another 30 seconds or so, until soft peaks form.
Spoon a generous portion of foam on top of each glass of butterbeer. Serve immediately.