Autumnotopia

This icepocalypse I've been spending most of my time cooking. Specifically, I sunk a fair chunk of time into making....... ice cream.

There's a cafe near me that has a seasonal raspbunny latte (...get it, like raspberries and bunnies?), which in a generic sense has wormed its way into Elita and I's vocabulary (and frequent drink rotation).

I had a lot of raspberry stuff lying around, so I decided to adapt the concept into an ice cream! The base is chocolate-coffee flavored, with chunks of raspberry brownie, chocolate mocha bunnies and carrots, and a raspberry ribbon!

It's called 'five layer dip' because it has all the layers you need to survive...

me: puts on a black sweater even when I KNOW I'm going to be baking

we made curry bread and it turned out p tasty :9

I feel like I enjoy cooking a pretty broad variety of stuff! In particular my household tends to make a lot of ice cream. I got into it at the start of the pandemic because I couldn't go to Portland and get fancy ice cream anymore, so I just got really invested in it. It's fun to be able to just randomly make ice creams for people, and I enjoy accommodating people's dietary restrictions (people who can't have dairy are v appreciative for good cold-slop).

As things tend to go, most of my cooking tends to be non-sweet though. Here's some of the things I've made (and remembered to take pictures of) over the last week 🍳

• Sweet Sriracha Shrimp Burger: Elita made the shrimp :9, we usually have a bag of frozen shrimp around so we do a lot of shrimp burger variations (Thai style peanutbutter shrimp is also v good on a burger)
• Pretzelmania: I'm always really tempted by soft pretzels at food places in the wild, so I've been trying to figure out a good and easy at-home pretzel. These were made using Chef John's pizza dough pretzel recipe, and they turned out p good! I also made a beer cheese sauce (I got a bag of sodium citrate a few months ago and it's made making cheese-based-foods too easy...) and some ham sliders for maximum pretzel.
• Asparagus Bacon Quiche: idk if it's standard, but my mom always made a packet of hollindaise to go with quiche (and asparagus). I like that hollindaise is sort of just quiche in liquid form, so it makes it feel extra melty...
• Cajun Chicken Orzo: Well, sort of. I added sausage and used like half orzo and half arborrio rice because we had less orzo than expected, but it turned out really tasty!