Fancy cakes, side dishes galore and Castroville artichokes
The time I decided to try out a complicated lemon tart recipe. I went shopping for three inch metal rings. I candied lemon peel. I strained the lemony custard through a tiny mesh sieve for hours. I cleared space for them to sit untouched in the freezer to set. All in all, the recipe was a four day extravaganza. They tasted amazing, but I vowed never to go through such a laborious process again for something that would be consumed so quickly. Until I discovered the open-topped apple pie recipe that required positioning each apple slice so that the pie looked like a flower... I guess I'll always be a sucker for a great recipe :)