{"id":847,"date":"2018-07-11T23:41:15","date_gmt":"2018-07-11T23:41:15","guid":{"rendered":"https:\/\/trialbyfryer.com\/?p=847"},"modified":"2018-07-11T23:49:44","modified_gmt":"2018-07-11T23:49:44","slug":"introducing-flubs-flops","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/07\/introducing-flubs-flops\/","title":{"rendered":"Introducing Flubs & Flops"},"content":{"rendered":"
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Okay \u2013 REAL TALK. Developing recipes is HARD. Developing recipes for desserts is REAL HARD. You can\u2019t just throw things in a pan, always with garlic, salt to taste, and then add more hot sauce. You have to think about proportions and structure and gluten formation and temperature and consistency and timing and\u2026my eyes are rolling in the back of my head already.<\/p>\n
I think, as a fairly adept home-baker, you also have to deal with your own well-meaning ego. The ego that puffs you up with confidence and says that you can do no wrong, the ego that\u2019s still reminding you about that lemon elderflower cake<\/a>, the ego that also still remembers how your first apple pie ages and ages ago came out effortlessly picture perfect. That ego. I mean, I love her \u2013 she\u2019s what keeps me feelin\u2019 myself each and every day. But sometimes, sometimes\u2026 she leads me terribly, horribly astray.<\/p>\n And so, I\u2019ve decided to dedicate a section of this website to my most memorable, most catastrophic, most stomach-dropping flubs and flops. No recipes here, just life lessons.<\/p>\n