from ad hoc at home by thomas keller

twelve 0.25 inch thick slices brioche

8-10oz thinly sliced gruyere（我买的中文似乎翻译成古老耶）

6tbsp butter at room temperature

sweet potato chips

preheat the oven to 375f

lay 6 sliced of the bread on a work surface。 divide the cheese evenly among them and top with the remaining pieces bread。

heat a medium heat。add 2tbsp of the butter and cook to brown the butter。add half the sandwichs and cook until browned on the first side，about 1。5minutes。turn the sandwichs over and brown the second side for 30-45seconds。transfer to a baking sheet，and spread 1 tbsp of the remaining butter over the top of each sandwichs，put the baking sheet into the oven to finish cooking and melting the cheese，about 2 minutes。

transfer the sandwichs to a cutting board，cut off the crush，and cut each sandwich into quarters。stack on a servering plate and sever with chips。

serves 6  

各種攤邊小食,不用多,每種一樣,嘗鮮

每天必吃無處不在土豆夾辣椒面

我最愛的單山蘸水 買了十袋背回家 

據說這個是蜂蜜…

破酥包

雞豆粉

酸梅沙冰

最愛

各種水果蔬菜,每天必買 鮮葵花子大愛呀.捧著個大花花

回客棧路遇 吃到過最好吃的黃李

親愛的,一塊多一斤的鳳梨,4四塊一斤的桂圓,三塊一斤的芒果…這邊哪裡找!

話說,在雲南,大餐沒吃上幾頓,街頭小吃,角落里的小店我是竄進了無數家.幾乎都不記得名字了.想起就點一句,也不能作為推薦什麽了,去了還需自行琢磨呀

先介紹的是奶系列,那麼些日子里,每天必備的是牛奶喝酸奶,所有純牛奶都喝過了.

我好奇的是雲南超市似乎沒有鮮牛奶,為嘛.

鮮花蘇啊你啊可以一試和我們這邊的老酸奶差不多味道

最好味的當然是牦牛奶,在香格裡拉時喝到的,毫無準備的去了雲南吃穿了長T所以每天都能似凍死鬼那樣,熱乎乎的喝下一杯馬上精神百倍.

雲南到處是牦牛酸奶,玻璃瓶裝,喝一瓶就可以了,大興貨呀.5米

在束河的第二個星期吃到了正宗的牦牛酸奶,從此每天一碗,直到離開束河.忘懷,極酸極稠,奶膻味極濃,至今魂牽夢遺.推薦給了N個人,不過都無福消受抵擋不了膻味.真正的純奶做的,會有顆粒感.口感極好.15米

也是從這,我的雲南雲南之行才真正開始.從認識他們一家開始,從我寫上藏文開始.

感謝旅途中的每次交流.從沒想到有機會寫藏文.感謝允我亂塗亂畫且招待我的一家

非常好吃的青稞,粑粑,奶渣.酥油茶老銷魂的

一路吃回来的我，无用，手可以砍掉了。存了几个文件夹的积货，由近至远慢慢道来。

 被摔个的重口味摧残久了也要摸点小鱼小虾吃。去的灶丰年间，旧年去了定安路那家，一个字小，两个字很小，三个字真心小。不料这次去满觉陇店，叹为观止，露天园子，加上二楼也有露台，整一个独栋，也倒符合了景区餐厅一惯的小小傲娇风情。

入店直直蹦跶到二楼，餐具同旧店如出一辙。倒是整个氛围不同了，以前的定安店走的是文革时期农家土菜的格调，新店到时越来越有客栈风格了。选择了栏杆边的桌位，即使在屋内也有景致—玻璃暖房。

楼下也有家在吃饭,饶是我啃完鸡爪子,丢把骨头不知会是怎样的光景..hia hia hia.

这一篇写了几天了还未完成，真不是懒惰所致，实在是总是当机，偏生这边没办法复制，看来该换电脑了。续写ing…

环境是异常秀美的,菜品是抑扬顿挫的,结局是另人捶胸顿足的.

我是个极爱莴笋的人,盐水汆下,沾着鲜酱油就能撂下一大盘.这芥末莴笋真不是常人好吃的,生莴笋味道也不喜,可惜了一盘莴笋,几乎未动.酸梅汤吃不到甘草味,也不像云南那会儿喝到的鲜梅子做的那样爽利,28米的价格像是用酸梅酱对的,没意思.

鸡爪子是必点的,不是多好吃,图的是和家里一个味,却又不用费心去炖着,吃饭咬着骨头就是惬意呀

一桶奇味虾，好吧，一点儿也不奇，仅是普通的开背虾呀,咸甜味,很多似花椒的东西应该是芥末籽,起不到任何作用.如果换个家常名字还是不错滴.

所有里最惊艳的便是这道烤鱼.杭城有很多家以烤鱼为名的店,大多是火烤后加入重油重味的汤底里炖煮,好吃是好吃的吧,但这味儿多了去了,怪腻歪,尤显得这道”纯”烤的滋味一枝独秀呀.只加了盐烤制,无一点香辛料,选用了我喜欢的鲈鱼,无骨,烤制鱼骨也喷香酥脆,要下就嘎嘣.所有配菜一如既往的就只是配菜呀,哎.

这是第二喜爱的菜品.用了湖南蛋的做法,鸡蛋也煮熟,切瓣炸过后再同青椒炒,大火烹酱油,锅气阻,一道好菜就上来了.太适合居家过日子的菜.过几天可以仿制.

本身会是好吃的炝炒包菜,炝了醋,爽脆,好吧好吧,谁让他家油像不要钱呢,失败.

如果不加番茄酱不失为一个好汤

糖年糕据说也是上桌率巨高的菜,上来时就想掀桌大喊”这也叫糖年糕”外不脆里不糯,无红糖汁,骗鬼啊

说说结局吧,茶水是自助,乐颠颠去倒茶,一只大老鼠,恩,很好,没尖叫没跳脚,看了几秒,摆下杯子,淡定转身回桌,结账走人.

永别~

Molasses Cookies
Recipe adapted from Baking: From My Home to Yours, by Dorie Greenspan

2 1/3 cups all-purpose, unbleached flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice
Pinch of freshly ground black pepper

1 1/2 sticks (12 tablespoons) unsalted butter at room temperature
1 cup packed light brown sugar
1/2 cup molasses (not super-strong versions)
1 large egg
An extra 1/2 cup white sugar, for rolling the cookies in before baking

In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, allspice and pepper.

For the wet ingredients, in a large bowl beat the butter at medium speed (in a stand mixer or with a hand mixer) until it’s smooth. Beat in the brown sugar and molasses and mix for about 2 minutes. Add the egg and beat for 1 minute longer. Then, with your mixer on low speed, mix the dry ingredients into the wet ingredients until just combined (use a rubber spatula to mix in any dry ingredients that get caught in the bottom of the bowl). The dough will be very soft.

Divide dough in half and wrap separately in plastic wrap, forming the dough into two thick disks. Chill for 1 hour (it will keep in refrigerator for up to 4 days, if you want to make ahead). Or, to speed up the chilling, you can pop the dough in the freezer for just 30 minutes.

These cookies bake best on the oven’s center rack, one tray at a time. Preheat oven to 350 degrees and prepare your baking sheets by lining with parchment paper or a silicone mat.

Put your 1/2 cup of extra white sugar into a small bowl. Work with one half of dough at a time, and divide into 12 pieces (recipe makes 24 large-ish cookies – I sliced my disks of dough like a pie to easily eye-ball even slices.) Roll each piece of dough into a ball and give it a toss in the bowl of sugar. Then place on the cookie sheet, leaving plenty of room between each cookie (These are spreaders! I only put 8 on a sheet at a time). Dip the bottom of a glass into the sugar and press down on the cookies until they’re about 1/2-inch thick.

Bake for 12 to 14 minutes, or until the tops feel set when you poke them with your finger. Remove from the oven and cool on a rack. Some cookies will probably end up touching as they spread out, but use your spatula to separate them while they’re hot and you won’t be able to tell later.

 they’ll last a week in a cookie jar or up to 2 months wrapped up in the freezer

they are my first carrot cakes。i looking fof more different recipe before made them。the cake taste moist spicy rich flavor and very simple。

好了 写起来真累 还做了些变化用了 s’mores的方法

Carrot Cake Cupcakes with Cream Cheese Frosting Recipe
Thomas Keller recipe, Ad Hoc at Home, makes 24 cupcakes

For the carrot cake cupcakes

2 cups cake flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
4 large eggs
1/4 cup whole milk
1 tsp vanilla extract
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola oil
3 cups finely shredded carrots
1-1/2 cups coarsely chopped toasted walnuts

For the cream cheese frosting, makes about 3-3/4 cups

1-1/2 pounds cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, cut into chunks, at room temperature
1-1/2 cups powdered sugar, sifted
1 tsp vanilla extract

Preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners.

Sift together the flour, baking powder, baking soda, and cinnamon. Set aside.

In the bowl of a standard mixer fitted with the paddle, beat the eggs, milk, vanilla, and both sugars sugars until smooth. Beat in the oil. Slowly add the dry ingredients. Mix in the carrots and 1 cup of the chopped walnuts.

Divide the batter equally among the lined cupcake cups. Bake for 10 minutes. Rotate the pan and bake for another 10 minutes, or until a cake tester or a wooden skewer inserted in the center of the cupcake comes out clean. Remove the cupcakes from the tins and let cool to room temperature on a cooling rack.

Meanwhile, in the bowl of a stand mixer fitted with the paddle, beat the cream cheese at medium speed until smooth. Add the butter and mix until smooth. Beat in the powdered sugar, then add the vanilla. Scrape down the sides and beat for 30 seconds on high speed.

Spread the tops of the cupcakes with the cream cheese frosting and sprinkle with the remaining chopped walnuts.

The cupcakes are best frosted and eaten the day they are baked, but they can be refrigerated for up to two days. Bring to room temperature before serving.

出现消失   不知  就像我们一样

桌上静静躺着carrot cake和chai tea 我喝一口 感叹于久违的丁香味

彼此诉说着过往 你告诉我关于一个鼓手的梦田 我告诉你一个性格乖张人的琐事

我微笑着看你谈论他时飞扬的眉梢 仿若真真切切看到了你心尖儿上的人

那个可以让你不远万里而又可望不可及的男人

你安然地听我说摩羯座的自我较真 听我说平淡如水的生活

 而后我们一致觉得 原来我的生活已然够精彩

晦涩的捣鼓着我的温柔 其实也不过是卑劣的自我感动

生活看似一片锦然 蓦地回首 原来人际一不小心黑暗了 物质一不小心靠边了

实则 一片混乱了