Happy Thanksgiving, my Canadian friends! As it turns out, you win at holidays this weekend, because in America, we’re celebrating a real jerkface; federal holiday and all. I’ve been thinking a lot about our collective Thanksgivings, thanks to this helpful comparison slideshow, and I think you really do it right. American Thanksgiving is, after all, dangerously close to Christmas and Hanukkah, causing us to overeat, overspend, and generally overdo the entire holiday season. It flies right past us in a whirl of dishes, decorations, and dramatic weight gain; it’s a wonder we don’t all walk around with Post-Traumatic Stress Disorder once everything has come to a close. Or maybe we do: I think we call it “January.” Continue reading →Pin It
All posts in brunch
Please allow me to introduce to you my opening shot for pumpkin season: the pumpkin pan scone. It’s not what you think, for there’s not one speck of cinnamon, allspice, or ginger to be found here. Nary a sprinkle of sugar in this little guy; just pure pumpkin, in a semi-savory dish perfect for any time of the day or night.
I’ve realized in the past few years that we (and I mean “we” like Americans) sometimes have too narrow a view of pumpkin and what it can do for us. We’re perfectly willing to whip up all sorts of squashes and root vegetables into savory dishes, but the pumpkin? Always the sweet treatment. Which is great, by the way, because I love it this way; I happily count myself amongst the pumpkin-spice-crazy crowd. Custard pies, cheesecakes, bars, you name it: sweet and delectable, to be sure – but there’s so much more it can do. Continue reading →Pin It
butternut squash + apple muffins with a cinnamon-vanilla doughnut glaze. also, writing is wonderful.
BIG NEWS, FRIENDS: I am now an esteemed journalist. Well, maybe not “esteemed” as of yet; basically, someone actually put my words in print and I didn’t even beg them to.
Just yesterday, the September issue of Feast Magazine hit the stands, and I am listed in it as a contributing writer. You saw me contribute to their online site a few months back, which was thrilling in and of itself, but being in the print edition is huge. And, best of all, I’m in it twice: once as part of a feature on kitchen gadgets alongside some of my favorite local bloggers, and again in my own column, which I’ll be writing every month. As you may guess, I’m writing this on a cloud floating high in the sky above my desk right now; I am elated.
So let’s talk about the articles, shall we? Continue reading →Pin It
Somehow, with all the food and food learning this blog has produced, my favorite thing has been learning how to copycat things that one could normally buy at the store. It’s like a specialized hobby within the more general hobby of baking and cooking. Maybe it’s lazy, because I’m taking someone else’s idea and just trying to figure out the details, but the end result is the same: I get to make my favorite things at home, which means I get to eat them at the peak of freshness. Continue reading →Pin It
There is something to be said for people who rush to your aid even though they have never met you in person. A few weeks back, I had been attempting (and failing, in various and really disgusting ways) to make a successful sourdough starter. By the second or third attempt, I was convinced the entire thing wasn’t for me. What was I doing wrong here? Bread starters are supposed to smell all luscious and warm hearthy; mine smelled like I poured beer over some yellow cake and abandoned it in the sink for a few weeks. I’m not going to lie; I may have cried a little bit. Because here I thought I had gotten over the yeast part of things (where nothing ever rose correctly), but now it seemed as though the universe was telling me that the gates were locked on anything sourdough-related.
But I love sourdough breads the best.Pin It
One more for the road, people; I’m writing this post and then launching myself face-first into my suitcase so I can get packed and ready for our flight this Monday. Well that, and a few dozen other odds and ends I need to tie up, but that’s okay: once we’re all in Florida, it’ll be vacation, and vacation food to go with.
Bread and I have been having a little bit of a moment recently, and I’ve been trying to figure out why. It’s just never happened to me before in a summer setting: typically, I get all bread-crazy in the winter. Perhaps this year it’s because I’ve learned how to actually make it versus trying to do so and dissolving in a pile of tears when it inevitably fails. I suppose that makes the entire process more fun for everyone. Continue reading →Pin It
Really fast post, because while rambling endlessly about the wonders of angel cake last post, I suggested you could use your leftover yolks (a dozen!) in a curd. I was referring to this curd, because as luck would have it, it uses precisely twelve egg yolks; the same as you’ll have over from the angel cake recipe. It’s like they were made for each other.Pin It
So do you see now why I talk about you all the time? We’ve been through a lot together, and I’ll never leave you. When college ended, I threw myself back into recreational reading with full force. With your spiffy online ordering system, your entire catalog was mine, at quite literally the touch of a button. It’s fantastic: if a book I want is really popular, I can even place myself in a virtual line and you will not only alert me when it is available, you will deliver it to my closest branch for pickup.
By the way, your online search and request system is excellent; so much more streamlined than when it first began, Library. You haven’t just sat by and done the bare minimum, no; you’ve continually updated it to make the whole process easy for everyone. I use my online account so much that I’ve memorized my library card number. Continue reading →Pin It
This post may either bring us closer or cause some unsubscribes, although I hope it doesn’t do the latter. Because it’s a post about a salad, but it’s also a post about a very polarizing public figure.
Don’t go away; let’s just sit down and talk about this for a few minutes. She’s been getting a borderline crazy amount of flak over her new cookbook, It’s All Good: Easy Recipes that Will Make You Look Good and Feel Great. At first, a few people popped up with some mean little reviews, but now it’s everywhere; and you know what? It’s gotten pretty nasty. I’m not a huge fan of that, even when I don’t particularly like someone, especially because there’s really no call for it. This is not the latest Thomas Keller cookbook masterpiece; nor does it claim in any way to be. Do I think Gwyneth is a little crazy? She sure is, but I think lots of us are a wee bit off the deep end with things we like to do; we’re just not all famous, so no one hounds us about why we’re doing a juice diet for a few days or why we tried Bikram yoga. Because hey, guess what? Those things were considered to be tremendously weird at one time, also. Continue reading →Pin It
In my opinion, holiday meals would be best left to either the older generations, or those of us who maybe wish we had lived in an earlier time than now. I have a little bit of a vintage heart, if that makes sense, and probably idealize quite a bit about what things were like when my grandparents’ generation was younger. Our family’s older generation lives in Florida now, where I just visited, and I’m always reminded of how differently they do things. Continue reading →Pin It