I started out making macaroons. I bought a fresh coconut, I grated the meat and toasted it and I used a weird recipe and I had weird macaroons. Naturally, I covered them in chocolate, because chocolate makes everything better. Then I realized (slash my mom told me) they looked like Mounds bars. So I added an almond and made them an almond joy. But to get back to the point, I initially followed a recipe for macaroons. It’s a pretty bad recipe for macaroons. They came out dense and chewy and moist. But it’s a pretty great recipe for Almond Joy bites. So, what started as macaroons took a scary twist when I realized they were not macaroons but took a happy twist when I realized they were still pretty darn great.
Worcestershire sauce is great. It can be used in a bunch of different things: steak marinade, to flavor burgers, or for a jerky marinade (recipe soon to come). I started making jerky a few years ago and would mix up my own concoction to marinate the meat in. The marinade would consist of store-bought Worcestershire, some spices, herbs, soy sauce, etc. Then I started wondering, why don’t I just make my own marinade? Its much healthier, wholesome, and satisfying (both for my taste buds and for feeling accomplished). Then started Homemade Worcestershire Sauce.
So, yes, this recipe was from a while ago. As are the pictures. And the cake is long gone. But it was really good, and the internet needs a lemon rhubarb bread, considering I couldn’t find a decent recipe.