Dear So and So

[jobob]

Mimi, you & Donald should consider writing a book about your experience.

It could be entitled "There Will Be Donuts".*

Wonder who'd play the lead in the screen adaptation ... ?


(*I take no credit, I stole this from someone who posted it on Donald's facebook wall. I LMAO'd when I saw it. Genious.)

[tangentgirl]

Dear Doghouse: Looks like it's you and me, kid. At least you've got wi-fi. Still, no offense, it sucks being here. Even if it's at least partially my own fault. Blarg.

Edited because...

Dear Doghouse: I spoke too soon. Look at me, all jumping to conclusions. So long, sucka.

[Owlie]

Dear shortbread gods:
What was that? Possibly the first time I've been traumatized by baked goods...

[Catrin]

Dear shortbread gods:
What was that? Possibly the first time I've been traumatized by baked goods...

So that does mean the matcha shortbread was.....?

[Owlie]

So that does mean the matcha shortbread was.....?

They're a slightly disturbing color. I'm leaving the dough in the fridge overnight to firm up. I think I added slightly too much flour (I need a scale so that I'm not trying to count quarter cups!), so I had to compensate for that, and even after that I had to add a bit of water so that it would actually stick together. I have to do that with the chai shortbread I make every Christmas, so that's not too bad. What I'm mostly worried about now is the effect of the extra handling on the texture...

Not to mention the fact that there's green stuff all over my counters now.

[alexis_the_tiny]

Owlie, speaking from experience, the extra water and handling will do it no favors. Your best bet is to turn it into some kind of biscuity cookie because its gone waaaaay past shortbread texture now. Maybe roll it out super thin, bake it crisp and sandwich it with adzuki bean paste or something...

[Crankin]

Showing my ignorance, but what is matcha shortbread?