Tuesday, October 20, 2009
Dogs, creme brulee, and general craziness
I had a crazy weekend. My boy, roommate and I found ourselves in possession of a 4 month old puppy, whose newly adopted parents just didn't work out. My boy's mom runs a rescue in Northern California, and the couple had gotten the puppy through her. We thought about finding a new home for her here in Portland, then thought about keeping her, but in the end decided it would be best to get her back to the boy's mother and let her find a new home for the little girl. We talked about having her flown to Reno (the closest airport to the boy's mom) and then decided that was way too expensive. My parents live in Northern California, about 2 hours from his mom, and I decided that I could do his mother a favor and see my family at the same time. So, I asked a co-worker to cover my 4 hour Saturday shift and rolled out of town on Wednesday after work. 8 hours later I was in my lovely (read: boring) hometown, after several potty breaks due to puppy bladders.
Turns out, that despite owning a pittie of her own, my sister still has some pittie prejudice and didn't want her near her chiuaua, so we had some "issues" upon arriving at my parents' house.
I got Dora (the puppy) to the boy's mom the next day and I've got to say, I miss her like crazy. I have my own sweet pittie, but she was such a good puppy.
Later that day I made creme brulee, but unfortunately was unable to take pictures, as they were devoured as soon as the sugar was hardened. My mom owns all sorts of lovely glass pieces and I made the custard in these pretty, peach colored tea cups. I don't have any dishes or a torch here, so I'm unable to make them at home, but my mom assures me that when she comes up here in a couple weeks, she'll have dishes in tow. I'm pretty excited. I love custard and creme brulee is like a princess in the world of creamy, decadent desserts. For now, I plan to make the base for salted caramel ice cream that I found on Cannelle et Vanille. I am so in love with her blog; it inspires me to be a more adventurous baker and to work on my photography.