Oh, Julia!

I didn’t say anything when she hacked up fish heads or when she set the boiled lobster down right next to the live one (She had one that she called Bertha Behemoth that was a 20-pound lobster! It seriously looked like something from the age of the dinosaurs – it was HUGE! If I’d known 20-pound lobsters existed [and she said there are stories from the 1700s of 40-POUND LOBSTERS – can you even imagine?!], this dream would have been a LOT more disturbing.) or when she kept rubbing the chickens and not washing her hands or when she made sausages, but I can no longer stay silent.

She’s making tripe.

She has the entire stomach (all four of them!) with her on the counter and it’s sort of sloshing around and making horrible, slimy, squishy noises! I mean, I wouldn’t have it any other way, I guess, because it’s good learning-wise (not that I’m ever going to make tripe, but still…) but it’s just…SO…HORRIFYING. (She keeps calling it her ‘bathing cap’ which it does look like, but, and this is another reason why I love her, every time she says it, I get the feeling that she’s trying very hard to not actually going to plop the thing on her head – not that I think she would actually do it, but I think her sense of humor would think the idea of doing it was funny.) And apparently, tripe is the regional dish of Normandy and she’s showing us a postcard from Caen:


Can you actually even buy tripe anymore?

To keep that from scarring you for life, do keep scrolling – the hypercute cupcakes in the next post should do the trick.

I spy with my little eye…

A pretty pink cupcake! Shall we have a bit of a closer look?

HOW CUTE IS THAT?! When I saw the original recipe for these over on Love and Olive Oil, I thought ‘Must. Make These.’ Oh, by the way, they’re Cherry-Filled Almond Cupcakes. And besides being unbearably adorable, they’re also unforgivably delicious!

I often have issues with almond-based cake items, but these are amazing. I did sift the almond meal this time which I don’t think I’ve ever done, so maybe that helped to keep the texture more refined and it calls for coconut milk which I think may help keep it extra moist, too.

They aren’t actually difficult to make, but there are lots of steps and I ended up spreading this out over three days – I made the cherry filling on Friday, the cupcakes yesterday, and did the cherries and assembly today. The recipe calls for marzipan, which I couldn’t find in the market – but they had almond paste and although, according to the intarwebz, almond paste needs to be kneaded with lots of powdered sugar to become marzipan (despite the fact that recipes for marzipan seem to be very complicated and involve sugar syrup and candy thermometers), after I got it out of the can, the consistency and flavor of it seemed acceptable to me, so I just used it as is. As an aside, that may be the longest sentence I’ve ever constructed. Just thought I’d point that out.

That picture makes it look more complicated than it really was. Don’t let it intimidate you – make these cupcakes!

p.s. – Oh, and the teacup cupcake silicone baking molds! I discovered them here where they seem to be sold out and managed to track them down at Amazon. How cute are they?!