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When I was a little girl, the big treat that boys would give to girls they liked was chocolate-covered cherries. In those days they were most likely sweetened Maraschino cherries covered with milk chocolate. I always wanted a boy to give a box of them to me, but the standard had changed by the time I was old enough to date.
Last month one of my friends in PR contacted me with an opportunity to preview a new cookbook that was about to hit stores. I don’t always agree to do reviews, it has to be a pretty darn good book or product and there has to be something special about it. This book is definitely special.
When I was a child, the 4th of July meant we were halfway through the long hot summer days with no school. When we would wear shorts, head to the pool or lake to cool off, and sit on the sidewalk eating icy slices of watermelon. There was nothing better than being happily covered with watermelon juice, sticky and smiling from ear to ear.
Many people believe that chefs, blue-ribbon bakers, and food bloggers never make a mistake, never have failures. Guess what? We are human. We make mistakes and we definitely have recipes that flop. That is why recipe testing is so important. I had a massive failure this weekend – so bad that I can’t share it with you here. But I will work on it and hopefully figure it out for a future post.
How many times have we gone to a barbecue at someone’s house and the person in charge of the grill gets distracted, has too many cocktails, or is busy chasing the kids around? Inevitably the food cooks too long and is dried out. That has us begging for more sauce to add back the moisture. If they cooked the food correctly, the sauce would be a flavor enhancer instead of a way to rescue overcooked foods!