And oh, how we would laugh.
We got home from the gym just before 9pm, so I threw a chicken in the pressure cooker and dumped a bag of kale into a stock pot. Then I gathered the few supplies needed to make the lovely “Orange Kissed Almond Cookies” at Beard and Bonnet, which I’d bookmarked last week. Everything would be ready in about 20 minutes, and I’d be a rockstar.
Instead, the leeks I threw in with the chicken burned and had to be dynamited out of the pressure cooker. And the dark meat didn’t get 100% done, because the pressure cooker cookbook I’d borrowed from the library that said how long to cook everything? I returned it a few days ago.
The cup of leftover Mexican restaurant salsa I threw in with the kale made it too salty.
And the cookies?
Oh, the cookies.
Or more accurately, the “cookies.”
First, I didn’t have orange extract, so I microplaned some fresh zest and let the dough sit for a couple of extra minutes. It smelled heavenly. All systems go.
Then I opened the can of almond paste, which the fine print said was actually “almond cake and pastry filling.” Semantics! I thought. If they meant marzipan, surely they’d have said “marzipan.” And the regular grocery store didn’t sell anything exactly labeled almond paste, so this was probably the stuff.
I worried just a bit when the almond paste and sugar didn’t become so much “uniformly crumbly” as uniformly gooey and unappetizing looking. And my dough was darker than the original recipe’s pictures, but then, my kitchen’s not the best lit room in the house.
Besides, I was in a hurry. Twenty minutes in the oven would fix it all.
So what if it smelled like orangey-almondy-cancer after about 10 minutes?
After 25 minutes in the oven, my reality:
If you’re detail-oriented, you’ll notice that I held the parchment paper up at about a 90-degree angle to the cookie sheet, and the cookie sludge did not budge. But when it cooled, it did harden into a substance that could be used to attach a guy in a hard hat to a girder. In case you’re in the market for a more natural hat-girder adhesive.
Today’s lesson: Almond cake and pastry filling IS NOT almond paste IS NOT marzipan. Use what the one a recipe actually calls for, and you’re more likely to end up with what a recipe is actually supposed to make.
Bonus lesson: This is exactly why you should keep ice cream in the freezer. Well, one of about a thousand reasons, but still a very good one.
Have you butchered anything in the kitchen lately, even though you really do know better?