What's on your mind? (2025) - good way to start... even if a bit early... :-)

Yea I agree. It’s not an issue of who “should get” leftovers. It’s more the presumption without any decorum.

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Maybe you’ll be happily surprised and they’ll give you some cake to take home.

I personally would demand that you take back all the leftover cake, to save me from eating it.

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Yea. Thanks for your kind replies, they’ve made me feel better.

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Wow. You’ve agreed to bake so many cakes that they’re actually formulating distribution plans for the leftovers?? I think if I were you, I’d throttle back on the numbers so they could carry the leftover cake in a coffee cup.

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I have thought a lot about why I feel this way and one of the reasons is related to your comment: I would typically over produce for this kind of event. So I have in fact decided to endeavor NOT to do that.

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Good for you. I think it was Dear Abby (or was it Ann Landers?) who repeatedly opined that nobody can take advantage of you without your permission. Don’t let them. Just don’t!

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Yeah, I’ve had people do the same with food I’ve prepared. It really rubbed me the wrong way, but as suggested, I just had to think of it as a gift.

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You go girl! The world is full of shallow people.:rage:

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I was an admin in a prior life. Exhausting, but there are some deeply satisfying moments - like when you boot an irretrievably loathsome excrescence.

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How many slices do you figure per cake for serving? 12 servings per bundt = 5 bundts to be frugal? Can you use liquid eggs or are their price ridic, too?
I made the mistake gifting mini tarts for a wedding. I thought I could do 200. I couldn’t and fortunately I found someone who could for me, at a price. Haysus, it cost me a mint and never again will I be that foolish. Fortunately no one is asking me to do a repeat!
Best of luck with your decision!

I did a wedding (for $$) during the pandemic. It was thrilling but stressful.

I’m making a regular layer cake for candle blowing, then five large bundts. This will be enough.

I … would never eat, bake with or serve “eggs” from a carton.

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Thomas Keller roast chicken . Already in the brine .

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I watched a video of Keller making roast chicken, and was amazed that he stuck the end of the pepper mill into the chicken. Similarly, Jacques Pepin putting a knife used to cut raw chicken into a butter dish to get some butter. No concern about contamination?

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I think we’ve had a similar exchange a while ago. All of my groups are friendly, bc assholes are removed immediately — for whatever reason. But I run a pretty tight ship, and bullies of any kind don’t last. Kinda like I handle real life as well :slight_smile:

Should I Stay or Should I Go?

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Isn’t it funny that the French Laundry might not be sanitary?

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The irony of the contradiction had not struck me, but yes!

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LoL.

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Pulled the chicken out of the brine today . Trussed and into the refrigerator for the skin to dry . Maybe 2 to 3 days . We’ll see how all this goes . Crummy weather for a cooking experiment. Perfect.

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Boston area is getting 4-6" of snow, with freezing rain and/or sleet on top of it all. Snow has started (although very lightly), and the temps will rise a bit around 1:00 pm to prompt the icy conditions.

Yeah, I’m SO working from home today! Made that decision at 6:15 this morning. I can deal with snow. I will NOT deal with iciness on top of it! Especially when those big-ass SUVs and pick-me-up trucks still barrel down the fast lane at 70+ mph. Guess what? Your humongous vehicle doesn’t do well on ice either, and I don’t want to be anywhere near you when you go into a spin.

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