There are times when it would be nice to be a little less snobbish about food. Oh, well, snobbish is not the right word. I'll eat just about anything (except tomatoes, raw onions, anything made with aspartame, MSG [food allergies, small, but unpleasant], high fructose corn syrup [why? just why does this even need to exist?] or hot pineapple [just. ick]), but I have very exacting standards. Pretty much everything is better when made from scratch, and most of the time, it isn't that much more difficult than the same thing made from a box. I do make certain exceptions (I'm not making croissants from scratch whenever I feel the yen for one), but in general, fresh is best.
The point to this whole meander, and there is one, I promise, is that I can rarely just enjoy a meal cooked for me by someone else. I'm always critiquing. Especially dessert, because I make excellent dessert. Which sounds like bragging, but isn't because it's true.
There are two rules for making dessert for a crowd.
Rule One: Never try out a new recipe. Unless it is something simple and fairly foolproof (like mini chocolate lava cakes, which have about five ingredients and even if you overcook them slightly they will still be delicious even if no longer liquid in the center). New recipes are for nights with no guests. Or just family.
Rule Two, part 1: Don't apologize. Most people won't notice if you messed up, and even if they do, they won't say anything. Smile and accept the compliments with a charming smile and a demure thank you.
Rule Two, part 2: Don't compliment yourself. It's not becoming.
All of which leads to this: Start with less salt than the recipe calls for. It's easy to add more, and not so easy to take it out. Also, cheesecake is always a good choice. Especially when combined with brownies... I'm just saying.
Word of the day: Crepes
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