On the way to Canyonlands, I found the cute mining town of Helper UT. As I drove down main street, I spied several interesting eateries. I parked and headed to Marsha's bakery. As I walked down the street, a woman holding a plate proclaimed “Life is short, eat dessert first.” I told her I agreed.
When I walked into the restaurant, the proprietor greeted me in a hearty voice: “Are you interested in a treat?” I quickly decided on the scones in the display case. She explained that it was a three berry scone: blueberry, blackberry, and raspberry.
My scone was fluffy, moist, and filled with wonderful fruits. A Utah scone is similar to a donut but without the hole: a batter fried in a shallow pan.
On my way out, I noticed this consignment section near the cash register. It featured some kids' toys and small household items. This is the complete emporiunm, indeed.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...



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