Maybe soon I’ll be baking pecan tarts and more expertly blowtorching a creme bruleé. The universe somehow senses I am not a dessert person and is taking revenge. My desserts have been such an embarrassment that I have lost all the confidence to stir sugar into flour or beat egg whites to prescribed stiffness. So, in the meantime, dessert is some hard candy you can scoop out of that small, shiny jar on the sideboard by the dining table. Go take a couple or more after a meal, or before you leave, as I often forget to be a gracious host and offer guests some sweets.
myopenkitchen 