Category Archive for Cute Yummy Time
CUTE YUMMY TIME & LA CARMINA IN THE NEW YORKER: BOOK BENCH DEPARTMENT REVIEW OF JAPANESE KAWAII COOKBOOK.
I have a funny mention in the New Yorker Book Bench Department (published July 13, by Andrea Walker), which you can read above and here. I’m tickled pink that my “earless cat” Basil Farrow is mentioned! He is, after all, a character in my upcoming cookbook Cute Yummy Time, which is out this October and currently available from Amazon (get a copy now!).
Many of you have been asking me about the Gackt concert on my Twitter. It was… a marathon. I think my arms got toned after hours of wild para-para! I’ll have a full report up here soon, including VIDEO footage of the show and snaps of Lolita concert-goers.
Above is a sneak peak of my outfit; I’m wearing two cute new rings (a teddy bear and a doe) from Nile Perch (the fairy kei store in Laforet). The panda one is from Outlet in Ikebukuro.
And yes, I had to include the most ridiculous photo of Gackt and his torso…
Song of the Day #151: Gackt – U+K (Makes me happy… it’s been in my head since the concert! Para para along with me and the kitties!)
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NEW CUTE COOKING VIDEO! HOW TO MAKE PIG BREAD: ANIMAL-SHAPED WHOLE WHEAT BUNS, POPULAR WITH KIDS. CUTE YUMMY TIME JAPANESE COOKBOOK.
Hoorah! I’ve uploaded a new “cute cooking” video (and my favorite one yet). Here’s a sneak peek at a recipe from my upcoming cookbook, Cute Yummy Time: adorable whole wheat piggy bread. As always, Basil Farrow makes a cameo and the soundtrack is picked by Ronan.
You can pre-order and learn more about my upcoming book Cute Yummy Time (October 09, Perigee/Penguin USA) here. Thanks for watching; I can’t wait to hear what you think of the video!
WHOLE WHEAT PIGGY BREAD
from Cute Yummy Time by La Carmina
Makes 8 pig faces
2 cups whole wheat pastry flour
1 package active dry yeast
1 teaspoon salt
1/2 teaspoon sugar or equivalent in stevia/agave
3/4 cup hot water (about 175 to 200°F)
1 tablespoon extra virgin olive oil
1/2 cup egg whites
2 tablespoons rosemary leaves, for garnish
2 tablespoons peppercorns, for garnish
3 egg yolks
In a food processor, combine the flour, yeast, salt, and sugar. In a small bowl, stir together the hot water and oil. With the mixer running on low speed, gradually pour in the wet ingredients until the dough begins to come together in a ball.
Knead the dough on a lightly floured surface until elastic, about 5 minutes. Cover the dough and let rest for 10 to 20 minutes.
Preheat the oven to 450°F. Line a 9-inch baking pan with parchment paper and prepare the filling, if desired. Roll out the dough until 1/8-inch thick. To make the faces, cut the dough into 20 (3-inch-wide) circles with a cookie cutter or the rim of a mug. To make the snouts, cut the rest of the dough into 8 (1-inch-wide) circles with a cookie cutter or bottle cap. To make 16 ears, cut 4 of the larger circles into quarters.
To make a pigs face, place 2 larger dough circles on top of each other. Place 2 tablespoons of filling in between, if desired. Brush the edges with egg whites and press together to secure.
Brush 1 smaller circle and 2 ears with egg whites and press onto the pigs face. To make the nostrils, press 2 rosemary leaves lengthwise onto the smaller circle. For the eyes, press 2 peppercorns above the snout. Brush the pigs with egg yolk.
Place on the baking pan, about 1 inch apart. Bake for 15 to 20 minutes or until the edges are crisp.
Song of the Day #138: Sister Mayo – Love Tropicana and Swingfly – Singing That Melody (soundtrack to the video!)
LA CARMINA
