Our weekends are full of indulgences. In case, one might think we don't succumb to sweets. We do. Oh, we do. We try to leave the the cake-making, cookie-baking, frosting-licking days for Saturdays, and Sundays. And, this weekend, the girl scouts got me everytime with those darn, Samoa cookies.
I played around with the bzillion flours in my pantry to make Saturday's waffles. A buckwheat, oat, whole-wheat, all purpose flour, vegan waffle with poppy seed, not a memorable concoction, but I'm learning from those kitchen failures.
Many of the baked goodies I was making were coming out underbaked, or burned. After (finally) buying a oven themometer, the oven dial was showing a descripancy of 50-75 degrees. Best $8 investment.
The husband came home with a box full of pears Friday evening, and I knew I would use them in a tarte tartin for Sunday dinner. I had dog-eared two recipes with pear tart tartin recipes that I wanted to make back in December.
I love the smell of sugary, buttery carmelization coming out of kitchen. The recipe I decided to use involved more preparation, and time, but it appealed to me, because of the whole spices that were used, and I have plenty of spices that need to be used. Overall, the anise seed added it's wonderful black-licorice-like taste, and we loved it. I think I'll borrow the pine nuts idea from the other recipe for next time.
