Cooking is going really well so far, especially on the pastry front. Danielle has hit every mark she’s aimed at in the last couple days. It’s kind of ridiculous. I made some good pork, and put cracklin’s in rice and whatnot, but she’s really bringin’ it. So far our brownie/flourless thing rules, she made a grapefruit tart (what?!) that was delicious on the first try, and then she made bugnes that are heart-stoppingly awesome (quite literally, since bugnes are basically deep-fried butter.) The real triumph was her first ever attempt at puff pastry. She got all mad at it for not coming together right so she had to eat a taco, but then when we tried it it was beautiful. Her picture of it even got retweeted by Pepperidge Farm Puff Pastry’s twitter. Did you know that existed? Of course, once she’s done making this delicate and beautiful puff pastry, I go and dirty it up by filling it with venison sausage and deep frying the whole thing. This was immorally good to eat. And, yet again, I am a bad blogger and have no photos. The problem is that my phone is where the music comes from while we’re working, and the music is too important to interrupt, so I never grab it to snap a pic. You expect me to interrupt the fourth time in five days that we’ve heard the Ignition Remix?

I do have a picture of our server station, which is actually this super sexy hutch we bought on Atlantic Ave. (the nice part of Atlantic downtown, not the part by us where we buy grease traps.) It fits perfectly in our little hallway, and I am only remiss that we will probably destroy it in the next few years. But while it lasts, it’s a real ‘bute’.

I really will try to take some more shots of things, but in the meantime, I promise that what we’re doing is all delicious.