themeletor | floating flocks of candle swans slowly drift across wax ponds

draaaaaaaama. or, at least, my version of it. surprise, it involves a) food, b) jobs, and c) weather. oh, also internet tv. and ryan ross.

first, storytime! yesterday I was SUPER CRANKY at the snow, because it meant I couldn't go in to Outpost to do my demoing and baking. well, guess what, I WENT IN ANYWAY. by mid-afternoon the weather had calmed down enough that I was able to drive out, do the baking (two tarts and five dozen cupcakes) and give Mom a tour of the store, and be home by 8. rockin! and I'm SO HAPPY I DID, because today was AMAZING. the gluten-free mini chocolate cupcakes were a HUGE HIT (and I made at least one little girl with celiac VERY HAPPY :D), and the brie-apple tarts got DEMOLISHED. I even had to run upstairs and print out more recipe cards halfway through the day, because so many people wanted to make it at home! and at LEAST half a dozen people asked to buy a premade tart, straight up. I was flattered, even though I could not actually sell the tart *g*

also, since

phurie_dae coaxed me into watching it (twisted my arm. really.) I have TOTALLY FALLEN FOR BBC'S MERLIN. ugggggggh. BOYS~ ~~and PLEASE, COME ON, SOMEBODY TRY AND TELL ME WEE!MERLIN IS *NOT* A CLONE OF RYAN ROSS. I DARE YOU.~~ you guys, I need people to flail at about this show. message me.

thirdly, secret message for

sansets: (I don't want to jinx anything because my desire to write has been rather fragile lately, along with my free time, but) GRETA AND LADY!BRENDON WILL NOT STOP MAKING OUT IN MY HEAD. IT'S VERY DISTRACTING. D:<

MOVING ON!

Apple and Brie Tart with Honey and Walnuts

INGREDIENTS:
2 pie crusts (homemade or premade; baked for about 7-10 minutes (or until dry but not browned) at 350 F (175 C))
4-6 medium or smallish apples (around or a little under 2 pounds) (I used Granny Smith and Braeburn)
lemon juice
1 cup honey
1/4-1/2 cup water (or apple cider, mmmm!)
pinch dried thyme
16 ounces brie cheese
8 ounces cream cheese
4 ounces walnut pieces

Cut rind off brie cheese (seriously, this is the most difficult part of the recipe! It's all easy peasy from here :D) and blend in food processor with cream cheese until pretty smooth (though brie will still probably leave small chunks), adding milk if necessary to reach a nice spreadable consistency. Mix in walnut pieces with spoon or spatula. Divide mixture evenly between pie crusts and spread to cover bottom of crust. (If you feel like it, you can pop this in the oven for a few minutes, just enough for the cheese to get melty and smooth -- a filmish thing will develop over the top. That's cool.)

Peel apples and slice into half-moons about 1/2 cm thick (quarter and core apples with a paring knife before slicing to get the pretty half-moon shape). Toss slices in lemon juice to prevent browning & to add tartness.

Heat honey, water (or cider), and thyme in a saucepan over low heat for 5-10 minutes. Pour over apples and toss to coat.

Arrange apple slices over brie as desired. Bring leftover liquid from the apples to a boil over the stove and simmer it on medium-low heat until reduced about halfway. Pour over apples on both pies.

Bake for about 15 minutes (until apples are soft and brown) in a 350 F (175 C) oven.

Cool, slice, eat! YUM. (Tart can be served warm and melty-delicious or refrigerated and fabulous.)

YOU GUYS! I LOVE MY JOB!