Flashback Friday: Cooking in Chaotic Times
Flashback Friday: Cooking in Chaotic TimesFeaturing ✨Gourmet✨ Crunchwrap Supremes, Southwest Chicken Burritos, and Elote Shrimp Tacos
Given the chaotic season of life that I’m currently in, Cooking in Chaotic Times felt like an appropriate menu for this month’s Flashback Friday. As I mentioned last week, I signed up to make my brother and soon-to-be sister-in-law’s cake for their wedding tomorrow. My brother, Ian, requested the same kind of cake I made for my wedding last October, but as a 3-tiered naked cake, instead of a sheet cake. As of now, the main cake is mostly frosted and filled (with apricot preserves, of course); however, since it likely only has about 70 servings, I decided to make two smaller 2-tiered cakes: a cake that encompasses my brother, Ian, and a cake that encompasses his soon-to-be wife, Emma (I asked for permission before doing this, btw!). I still need to finish frosting and filling those 2 cakes today and tomorrow morning, but given they’re much smaller, it should be a piece of cake *ba dum tiss*. I’ll be sharing the process on social media (Instagram and TikTok) starting tomorrow, so stay tuned if you’re interested. Otherwise, let’s get cookin’.
Rollover Ingredient: Cheddar CheeseAs promised last week, we’re using any leftover cheddar cheese in our dishes this week. If you didn’t cook with us last week, no problem. This just means you’re not bound to cheddar cheese this week—please feel free to cook with your preferred type of melty cheese (last time we cooked through this menu, we used Oaxaca)... Keep reading with a 7-day free trialSubscribe to Restaurant Dropout to keep reading this post and get 7 days of free access to the full post archives. A subscription gets you:
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