Back home in Houston

Hello all!

I've been busy this past week finishing up finals and worrying about packing in time to leave for Houston yesterday, but I got it done, and did really well this semester again, and quite frankly, i'm proud of myself. I think I deserve to be. Or is that too haughty? Moving on.

I will miss all the lovely people back in Dallas, but I applied for a position as a front desk bitch and tour guide at the MFAH, but, I mean, I would get to wander around an art museum after hours, so how bad could it be? Anyway. I got home and spruced up the guest room to feel like i'm more at home, because for some reason, I love unpacking and putting away things when I visit someplace. I only brought one medium suitcase for my four weeks home, but I did bring a lot of my vintage dresses, too. My winter hats are hanging from hooks on the wall, and the dresser drawer is full of scarves, sweaters, and art supplies, too. For a finishing touch, I got my mother's old ceramic christmas tree out of the attic. I just love it.

Yeah? Yeah, it's cool.

Another thing I can't stay away from when i'm at home is cooking. I can deal with not being able to cook when i'm up at school, and I can only make a nice fancy meal for me & Mike once a week if that, because grilled cheese is easier to eat while studying than chicken piccata topped with goat cheese:

I forgot how good that dinner was.

Anyway, I made dutch babies for breakfast this morning. They were so good, with powder sugar, lemon, and blueberries; I stuffed myself. So, here's a good stand-by recipe for dutch babies, should you guys be interested in trying it out:

For the 'babes:
4 Tbs unsalted butter
4 large eggs
1⁄2 cup all-purpose flour (I used wheat flour)
1⁄2 cup half-and-half

For the topping:
4 oz clarified butter (or, simple melted butter will do)
Juice of 1 lemon
Powdered sugar

OK. Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets (I used oven pans, skillets are better), and melt it over low heat.

In a blender/stand mixer, whir together the eggs, flour, and half-and-half. Then pour the batter into the skillets over the melted butter. Don't mix them! Slide the skillets into the oven, and bake for 25 minutes, or until they've puffed and turned golden brown.

Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on clarified butter, sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.

ENJOY!

Currently listening to: "My" by Okay

Love,
Amanda