caramel

Caramelt in your Mouth

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I think the true key to achieving impressive feats – whether it’s hosting a five-course dinner party, formulating an experiment that produces¬†publishable results, or completing a full marathon – is a healthy dose of naive enthusiasm. We were on Food52 looking for something else entirely when a picture caught our eye: golden-brown caramels, topped with toasted pepitas and fleur de sel. Hey, those look good, we said, let’s make them tonight. And so, with no prior planning we embarked into the unknown. There was a brief moment of clarity on the way home – I have a historic success rate of 50% when it comes to caramels – ¬†but then the enthusiasm¬†flared and I forgot all about the disasters potentially awaiting us in the kitchen. (more…)