In other news, dessert-related things. The Rocky Road Freeze that I made to share with everybody else last night did once again not turn out properly, and why? Because I wasn't patient, and didn't allow it to actually freeze like before. I just assumed that the recipe saying "freeze until firm", and the top of the filling being firm meant that it was ready to eat, when it actually was not. It was still good though, and Adam had to go out to Real Canadian Superstore last night, so I went along, and bought everything needed to make a second batch. The only difference between the two is that I used a pre-made graham crust purchased from Sobeys for the first one yesterday, and made my own crust from the rest of my chocolate wafer cookies for the second batch last night. It's been in the freezer overnight, so it should be quite cold now, and with luck all I'll need to do us run a knife around the edge, and invert the pan onto a plate. If that turns out, 8-12 people at work this afternoon will be able to try a new dessert, and if it doesn't, well... let's just hope it does, for now. I also want to go out to Staples before work to get one of these, because I finally sat down and properly wrote out some recipes last night. Here is the first one I wrote, after re-writing it a couple times due to messing things up, and then deciding after the first copy was all done that I wanted the step numbers to be in red ink so they'd stand out more. Naomi said I write too small, Trish asked "You write that small already?", which was kind of odd, and Adam, even with his glasses, just gave it straight back. I can understand what it says though, and everything is nicely color-coded so as to prevent confusion. The only confounding thing was how by the time I decided to be done, I'd written down six recipes, and yet had a stack of index cards to be thrown in the recycling bin numbering almost twice that. Just from simple little things, such as writing an ingredient's measurement all in black ink, or from the "Makes one..." part not fitting onto the card. Yeah. Dan asked why I didn't just print them out from the computer, but aside from that we don't have any printer ink, that's also less personal. Taking the time to write a recipe down on an index card essentially says "I liked this enough to want to put the time and effort into writing it down for the future". Printing would work if we had ink, but it just wouldn't feel the same.
Anyway though, I'm finishing this up early today to go check on that dessert. It unfortunately did not reach the top of the pan I put it in, which might make transferring it to a plate difficult, but I also put it in a silicone pan that I bought from Real Canadian Superstore just last night (it was only ~$3), so I'm hoping I can just flip the sides of the pan down far enough to turn the whole dessert over, and then carefully peel the bottom (which would then be on the top) off from there. I did get new chocolate chips at Real Canadian Superstore too, so that's another thing I need to check while I'm down there. If we have everything needed, I'll have some kind-of new cookies to bring in to work on Friday, but now I'm getting ahead of myself. Time to just go check on the dessert for now~