Pumpkin and Spice

I'm going to get a bit mushy for a second. My "little" brother (he's 24 years old- not so little anymore) is in the Army and is stationed in Iraq. He's a good guy, and I'm super-proud of him. We're only two years apart, and have always been close and I feel like the older we've gotten, the better friends we've become. (He was my "maid of honor" at my wedding- way before that turd of a Patrick Dempsey movie, I might add.)

Here we are, waiting in line at the Haunted Mansion and at my wedding. He cleans up pretty well.

Well, last week while the site was down, I had my final week of chocolate and sugar class. We were on the sugar module, which was a very different experience. I've made edible sugar- candies, caramel, spun sugar, but this was structural sugar. This was statues and objects modeled out of hot sugar...

Sugar sculpture isn't really home baker territory. It's pastry chef territory. Not trying to be snooty, but given that it's labor intensive, requires a good deal of specialized equipment and that the final product is only edible in the very most technical sense of the word, it's not really something one would bother with at home. It's also really hot. Really, really hot.

As you probably noticed, my blog has been down for the past week. Turns out Blogger's spam detecting robots thought my blog was spam and locked my blog until a human could review it. It's good they have precautions in place, but frustrating that I was unable to access my blog.
Thanks for still checkin' in.

Oh, and on a side note- my oven's also been fixed. Double hooray!

Variety is the spice of life, right? That's why ice cream comes in a mind-boggling assortment of flavors, it's why Madonna changes her look every five years or so, and it's why Coaster's Pub in Melbourne, FL offers over 120 varieties of beer. Yeah, you read that number right. According to their website, they offer at least 127 different kinds of beer. Sure, you can get a Bud Light or a Michelob Ultra, but why would you when you could sample something unique like a Holy Mackerel (brewed right here in Melbourne, FL)?

Kyle and I (and our friends) visit Coaster's at least once a month, sometimes more, and the most difficult part of the visit is always selecting your first beer. Do I want a stout? An IPA? A Hefe Weisse? It's a daunting decision, which is why we were so excited when we went for lunch last weekend and our server told us that they'd be hosting a beer tasting! Of course, we were there yesterday (the day of the event), with bells on for the tasting, which did not disappoint.

I really thought today would be a nice, mellow Friday. I didn't have to work, so I woke up and had a light breakfast (Greek yogurt with berries and a cup of Earl Grey), poked around on-line a bit, then went to the library, where I paid my late fines and picked up a few books, including Heat by Bill Buford, which I have been wanting to read for sometime now. I considered several good-looking cookbooks, but decided to wait until I had a working oven. I was gone for maybe an hour, tops.

I am home for maybe ten minutes, and my oven starts beeping. "Hmm?" I say to myself as I head into the kitchen. The "pre-heated" light is blinking on my oven, and it continues to beep, which is normal for when it is preheated, but is not normal now, as the oven is off. I notice a note on the counter- "Replaced timer. Have to order baking element. Tuesday at the latest. -Maintenance Guy." I think that oh, maybe since Guy replaced the timer, it accidentally got turned on, and it's the timer going off. Upon closer inspection, this is not the case, as the timer light is not on, and the display screen mysteriously says "F2". I press the off button anyway. Of course, nothing happens, but I notice the oven (which is set to "Off") is really hot. I open the door, and the broiler is blazing away. This is not good.