I turn 40 tomorrow, so you have to be nice to me. For starters, I think you should crack me a joke. Big-O will go first:
Now, it’s your turn: leave me a joke in the comments below! Make me giggle for my birthday, and I just might send you a Mini-Michelle!
Ready for my favorite links from around the Interwebs?
Henry took the day off work, and as I write this, he’s making the Chocolate Layer Cake from the Zenbelly Cookbook (a.k.a. my pal Simone’s No Joke Dark Chocolate Cake) for my birthday. (It’s kind of my favorite—I even strong-armed Simone into serving it at our cookbook launch party, remember?) Let’s see how close Henry gets to replicating this:
Right now, he’s muttering about how he doesn’t have the right pans, so my fingers are crossed.
[Update: He used Simone’s recipe to make cupcakes! And they’re perfect!]
And by the way, if you’re wondering if Simone’s cookbook kicks butt, the answer is TOTALLY. I’ll be sharing her recipe for Pan-Roasted Chicken with Bacon and Apples with you soon, but here’s a peek at how it turned out:
Our family loved it so much that I’ve already made this dish twice this week.
If I still used good old fashioned snail mail, I’d be all over the U.S. Postal Service’s new set of stamps featuring five celebrity chefs: Julia Child, James Beard, Joyce Chen, Edna Lewis and Felipe Rojas-Lombardi.
Sure, these portraits are a smidge creepy, but I still dig ’em.
Once upon a time, my hubby had a crazy-unstoppable Coke Zero habit. Like many others, he guzzled artificially-flavored zero-calorie beverages thinking that they were better than their high fructose corn syrup-sweetened brethren. Those chemicals, additives, and lab-concocted sweeteners can’t possibly be harmful as long as the drink is calorie-free, right?