Friday, February 27, 2009
I’ll finally get off my lazy butt and resume blogging about my kitchen adventures (and misadventures) this weekend. To kickoff my comeback to bloggerdom, I wanted to give my personal recommendation for Christine Tosi’s (of Momofuku fame) Cereal Milk Panna Cotta with Caramelized Corn Flake Crunch recipe that appeared in the NY Times last week. No pictures, but I can say it was was a very nice combination of salty and sweet. Best of all, it was a cinch to prepare. And better yet, leftover corn flake crunch makes for a great ice cream topping.