If I had the choice of choosing my final meal before going to that big kitchen in the sky (god I hope it’s bigger than a Brooklyn kitchen or God has one twisted sense of humor) I think it would end with Creme Brulee. Easily my favorite dessert, yet one that I don’t have too often. I’ve had my overwhelming share of bad creme brulees–burned, too dense, strange texture. One time the chef didn’t even bother to brulee it! To me it looked (and tasted) like a dense custard with way too much granulated sugar, but to them it was creme brulee. I won’t point any fingers at the guilty party, but let’s just say it wasn’t exactly a diner.
Happy New Year! With 2012 behind us, a new year of adventures begins. I’m not a big New Year resolution person. Like most people I vow to lose weight or eat healthier, and it sticks for a bit. One of my favorite things about a new year is watching how crowded my gym becomes (can it really fit that many people?!) and then seeing how quickly it tapers off. By the end of January, at the latest, things are back to normal and my favorite machines are wait free.
Rather than creating a set of resolutions, how I’m going to “live better” in the new year, then beat myself up for breaking them all, I thought I’d take a different approach. It’s impossible to live perfectly all the time, to say you’re going to do something, and follow that regimen day in and day out. Instead, let’s set some goals as to what I want to achieve or try this year–food related of course.