[FHCx144] National Taffy Day

Today is a Gross day!

IT’S NATIONAL TAFFY DAY!

No, not that taffy is gross. C’mon. We’re talking about a gross.

We managed to tear ourselves away from our 3rd game of Innovation to have some taffy and write this blog before bed. Taffy used to be such a huge thing for SP, especially around the time of the Minnesota State Fair. Over the years, the quality of taffy has seemed to drop (in his mind) until we’re left with the hard, crunchy – yes, crunchy – bits of chalk that people say is taffy.

Taffy should be chewy and delicious. It should explode with juicy deliciousness!

But we settled for some bulk-bought grocery store taffy anyway.

2016-05-23 16.07.31

Assorted flavors!

2016-05-23 16.08.22

The many faces of chewing taffy.

2016-05-23 16.08.23

Your dentist is already getting excited.

2016-05-23 16.08.26

Almost there…

2016-05-23 16.08.27

Final push! Get those molars running!

So happy taffy day!

Tomorrow is National Escargot Day!

-SPAK

[FHCx82] World Water Day/National Bavarian Crepes Day

Drink up!

WORLD WATER DAY AND NATIONAL BAVARIAN CREPE DAY ARE TODAY APPARENTLY!

If you do a Google image search of “Bavarian crepe day,” a slew of pictures come up (including one that is just a TV screen that says “DIABETES”…?) The internet sure does seem to insist that Bavarian crepes are a thing, but we had a hard time pinning down what exactly makes a crepe “Bavarian.” When AK asked the single Bavarian person she knows for tips, they had no idea what she was talking about. Wikipedia claims that palatschinken are “Austro-Bavarian,” so we drew some inspiration from that. Ultimately we took a bit of creative license and made a conglomeration of various internet sources.

Since we still don’t have proper crepe-making apparatus, it was time again to turn to the pre-packaged crepe wrappers from our local produce section. We already had homemade jam on hand from some SPamily friends (the same ones we get our honey from! Thanks again, if you’re reading this!) so the only thing left was to make some “Bavarian” cream.

SPom kindly located for us a recipe from the Sprinkled With Jules blog, wherein the blogger admits that this recipe is kind of cheating:

                   “Normally bavarian cream is made with lots of eggs, and involves heating the mixture.                                       Who’s got time for that? No thanks!” – Blog lady who gets us

First, the cream!

2016-03-22 19.49.39

Beaten until stiff peaks form. MAD PROPZ TO LOYAL READER AND FRIEND OF AK, ALI, FOR THE HOUSEWARMING MIXER! Our house is now warm and our un-fatigued arms thank you.

It took several minutes on the highest speed, but it thickened up nicely. Then we added the sugar-free pudding mix and, subsequently, milk.

img_0979

The plot, and also the cream, thickens!

2016-03-22 20.28.52

Finished cream. Also pictured: various jams/jellies. This time, we stuck with the red currant.

And now, assembly! We had different philosophies on this one.

2016-03-22 20.31.12

SP put both jam and cream on the inside and wrapped it into a dessert burrito of sorts.

2016-03-22 20.34.04

AK spread only jam on the inside, rolled it up tightly, and dolloped some cream on top.

Rather delicious.

Oh yeah — it’s Water Day, too!

SP is experiencing stomach buggyness again, which undoubtedly means AK is next, so water is currently even more important to us than usual. Drink it plain, put tea in it, mix in your strange powders… whatever it takes! Just drink it!

Also, in the wake of the water problems in Flint, we are extra grateful to have access to potable water. Here’s an article detailing various ways you can help. Or, I suppose you can just donate to the Clean Water Initiative.

We’ll be here tomorrow to celebrate Chip and Dip/Melba Toast!

-SPAK