Last night I bought beef fajita meat, and they threw in a bag of potato chips for free. They had adobado flavored potato chips?! In Mexico, one of our favorites for tacos and burritos was the adobada, which is spicy marinated pork. Now, I'm strangely curious what these potato chips will taste like.

Does anyone want me to ship them a bag to taste? =)

This morning, there were oatmeal cookies in the kitchen at work. A few hours later, I was surprised to see the remains of a tres leches cake. There was enough for me to get a good taste of it. It looked homemade and not storebought, and it was pretty good. It was a bit soggy for me, so that means it's been soaking for a long time, or the cake was a little spongy to start with. I like my cake dense so that the tres leches milk stays in the air bubbles of the cake, but the density doesn't allow the cake to get super soggy.

My coworker was in the kitchen, and we started discussing our favorite tres leches cake places in town. He likes a French bakery place near Highway 6 and Westheimer. That's not too far from me, so I'll have to try it this weekend. I told him that I'd take him to 100% Taquitos for their tres leches cake, which I said was the best cake for the price. After I said that, another coworker popped in and said he'd agree about the cost part, but his overall preference was Churrasco's. I've had a Churrasco's tres leches before, and it was not better to me than my first tres leches experience at Pappasito's. He said he hasn't had it from there in a while and that it may not be as good as it once was.

Last week, I was reading again on how to beat egg whites properly. I've always used lemon juice, but I think the next time I try to make tres leches, I will use cream of tartar instead. Hmm, maybe I'll just buy a copper bowl instead and not worry about adding either.