Wednesday, December 30, 2009
Tamalehawk wishes to thank you all for your patience during his accidental holiday hiatus. He looks forward to tending to the temperamental tirades this new year, full of hope that it will be replete with things to angrily eat. He has a lot of ground to make up for, so let's get started.
One of his bigger triumphs recently was this coconut cream pie, consisting of a trifecta of carefully composed cocomponents: a coconut pastry cream base, a coconut whipped cream, and toasted coconut topping. Hemmed inside a frozen crust because let's not get carried away here. This recipe was not hard at all and really delivered in a way that makes you proud, and not timid, about eating it for breakfast out of a coffee mug.