Back in Action!

Patience is key when making toffee sauce.

Hey there folks!  Sorry it’s been awhile.  There are no excuses for abandoning my legions of fans (hello again mom!) for roughly a month.  One thing I blame it on is my evil, evil sewing machine.  “Sewing machine?” you say, “It is simply an inanimate object created to ease the lives of humans, a sewing machine cannot be evil.”  And there, dear reader, is where you’re wrong.  My sewing machine has conspired against me and my effort to create my first paid-for apron.  Which is the reason I haven’t been posting.  This apron was supposed to be done the first week of August and then I could post about it and then move on to other projects.  Alas, no amount of hitting or yelling could move the machine to work like it knows it should.  I’ll post something once I get this *$@#ing machine to work.  Without Andy’s cool head and mechanical knowledge sewing just doesn’t happen.  So once the machine realizes it can sew just fine (and perhaps, I learn to put a bobbin in correctly) apron #2 post isn’t going to happen.  I’ve learned to accept that.

But we still have to eat.  And that’s pretty much what I’ve been doing for the past month.  Working and eating, some sleeping.  But not taking pictures and blogging.  Until today!

The makings of toffee sauce, without the brown sugar...

Sticky toffee pudding.  What more can be said?  Possibly... what is it?  I’d never heard of this dish until a seminal episode of Gordon Ramsay’s Kitchen Nightmares where the sticky toffee pudding was the best dish in the whole restaurant, despite the head chef’s chagrin.  As I’ve mentioned before, I love toffee. So this dish intrigued me, despite never having made a British “pudding” (or an American pudding without use of a packet for that matter).  It’s like a cake, or a quick bread with dates and a toffee sauce.