A Crafty Yarn

One of my favorite people in the world, who happens to be a coworker, really loves tiramisu.  She'll be leaving us soon so I thought I'd ply her with her favorite treats to make her want to stay! This was my first attempt at tiramisu...It WILL be happening again!  Easy to make and absolutely delicious!  Tiramisu 4 large eggs, separated 1 cup plus 1 tablespoon sugar 16 ounces mascarpone cheese 1-1/2 cups brewed coffee 1/2 cup dark rum ( I used The Kracken ...because it's amazing!) 40 store-bought ladyfingers 1 cup heavy cream cocoa powder bittersweet chocolate In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated. Whisk egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture. In a small bowl combine coffee and rum. Dip ladyfingers into coffee-rum mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfinge

My attempt at beef jerky...with questionable success :-) I looked at about a dozen recipes for beef jerky and I wound up combining the 2 that I thought would most appeal to us. One roast called for bottom round roast and the other called for a tri-tip roast. A standard in jerky making is that you want the least amount of fat possible so once I cut into the tri-tip (on the right) I was surprised at how much marbling there was. I mixed the marinade recipe, added the meat and poured it all into a bag...I put it in the fridge and flipped the bag every few hours. After 24 hours of marinating I put a single layer, well spaced apart, on the dehydrator trays. The manual said that it could take up to 2 days but mine was done after only 20 hours...slightly over done actually. The flavor is really good...not quite what I was going for but I'll try a different recipe next time. Also, the tri-tip was much too fatty for long term storage. If I were making this jerky to store I would de