Sorry it's been so long since I've posted. I'm back in the hospital this week, but I've got my camera, so I plan on posting some reviews of the lovely hospital food at St. Elizabeth's. In the meantime, my friend Sara sent me this article from the New York Times that got me thinking. There are certain recipes that I've always dreamed of making, but just can't. My worst experience was with Alton Brown's Buttercream. I imagined making cupcakes with big frothy tops of pastel colored buttercream. I swear I followed that recipe exactly three times and wasted what seemed like hundreds of dollars in butter. I finally had to admit to myself that I can't make anything that involves heating up sugar syrups to a certain color/temperature. It's a recipe deal breaker.
What are your recipe deal breakers?