I dislike fondant so I also avoid it. Wouldn’t say I hate it but I really don’t need or want it on my cake
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She can certainly do things with it that she just cannot with buttercream, but the things she can do with buttercream are pretty amazing. She has also begun pressing and drying edible flowers from our garden for use as decorations, which are pretty amazing as well. I would put cake lace in the same category. Amazingly pretty, but not the greatest for eating.
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There’s melted cheese all over that cloth now 
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That’s thyme…
ETA: probably lemon thyme
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Still dont think i would want to eat that with my cake 
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Not even woody although it is quite potent, I’m sorta thinking its english thyme now
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Could be worse - they could’ve used thyme.
I do really hope they used something more cake-friendly than rosemary 
ETA:
LOLZ Shoulda read on before commenting
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I mean rosemary or thyme on a cake as decorations would both annoy me, but hey if the cake looks pretty and tastes good i can get over myself 
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but, you’ve left out parsley and sage…
now we can’t go to the fair(e).
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“Wait! This isn’t Scarborough Fair! Goddammit, Nigel, this is Scarfolk Fair!”
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Tonight I did battle with my old nemesis, Makeshift Aluminum Foil Pie Crust Shield. This method looks easier. Hopefully I remember it a year from now when I make a pie again.
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Like AI cares… 
Quick, have it make an image of a washing machine! 
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Alabama fire crackers!
1 box saltines (standard 4-sleeve box)
1/4 cup red pepper flakes
1/4 cup dried parsley
1 pkg dry ranch dressing mix
1 1/2 cups canola oil
Mix dry seasonings in a bowl with the oil.
Pour mix over crackers in a large sealable container or ziplock bags. Turn over / shake / mix periodically for as long as you like.
Usually I stop there, but this time I’m baking at 250 for a half hour to crispy them up.
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ooh! i have one of those apple coring thingies!
the crackers sound good, too!
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