2016/04/14

April? April! April? (Cook the Book Fridays: Artichoke Tapenade & Fried Ham Sandwich)

“How did it get so late so soon?” ― Dr. Seuss

The older I get, the faster time seems to fly. I know there are some well-developed theories on why life feels this way, but still.

Runner Girl graduates from college in a few short weeks. I am pretty sure she just started college last fall. The denial level in my brain is pretty high.

I am not old enough to have a college graduate as a child. 

Sigh.

2016/03/21

Color me... (Tuesdays with Dorie Baking Chez Moi: "Green Tea Financiers" & Odile's Fresh Orange Cake)

Green is my favorite color.

I am not sure what that says about me.

A quick Google search of "what does it mean if green is your favorite color" tells me that green-lovers are practical & down to earth with a love of nature. (I've been accused of that).

They are also stable, well-balanced and good to have around in a crisis. (Also stand accused).

Greens are generally frank. (Guilty) ...


2016/03/18

Don't get mad (Cook the Book Fridays: Belgian Beef Stew w/ Beer & Honey-Spice Bread)

"You can't get mad at weather because weather's not about you. Apply that lesson to most other aspects of life." - Douglas Coupland
This bizarre Upstate NY winter has not set the perfect stage for typical winter fare. We've had ten inches of snow so far this winter - the average for this time of year is 40" +. Although I have enjoyed the milder temperature, it has certainly thrown my cooking repertoire for a loop. What does one make when it's 60F in January? Or raining and 50F in February?




2016/03/03

Transformation (Cook the Book Fridays: Dukkah-Roasted Cauliflower)

“As Gregor Samsa awoke one morning from uneasy dreams he found himself transformed in his bed into a gigantic insect.” - Franz Kafka, The Metamorphosis    

Let's clear this up first thing - I am not about to compare roasted cauliflower to cockroaches; however, I realize that few people would be surprised if I somehow tried to make the connection.

Instead, my theme for today is transformation - a metamorphosis, one might say.

One of the things that I appreciate about the cooking and baking process is the way that little steps can have a large impact on the final result.

I think it was the discovery of browned butter that brought this concept to life for me.

The first time I put that browned butter in a batch of brownies, I was totally hooked. If you haven't tried browned butter in brownies, you are missing out. Truly.