In the spring and summer, I’ve noticed a pattern: I go Greek. “Greek” as in Greek salads, homemade Greek dressing, Greek bread, ingredients I normally associate with Greece, and so on. I don’t know what nudges me into that Mediterranean mindset: maybe it’s that I imagine the best place in the world to be right now would be in one of those bleached-stone and-blue roofed hideaways in Santorini overlooking the sea. Maybe it’s that I love history, and Greece is as old as time itself. Maybe it’s just that I love the food.Pin It
Feast time! This month’s edition is all about wine; specifically wine made right here in Missouri. Outsiders: did you know we were in wine country? We are, and although I know the vast amount of you who read my wee blog aren’t in St. Louis, there are lots of things you’ll enjoy, such as: Continue reading →Pin It
Well, friends, it’s that time of year again: one of my favorite people/bloggers, Rachael (aka Movita Beaucoup) turns another year older, and we all get to celebrate by making ridiculous cakes in her honor. I’ve done two cakes so far for her: this crazy miniaturized bakeshop thing and this cereal-turned-into-donuts one, both of which were incredibly fun to make, even if they didn’t win. And they didn’t win, people: I manage to lose every. single. time.
This year, the theme is crappy cakes: all we had to do to is enter a crappy cake into the competition. As luck would have it, I’m pretty crappy at making a crappy cake, because my need to do everything correctly? let’s just say it doesn’t translate that well into screwing up a cake purposefully. I’m also prone to intense overthinking, and as the translation of “crappy” could mean myriad things, I struggled to interpret what she meant. Crappy like bad? crappy like gross to eat? Crappy to whom and in what way? On and on it went. Continue reading →
This next installment of the Just One Question Project is about how to handle (and defeat, hopefully) writer’s’ or cooking block, but it’s just getting published now – weeks after I had planned to post it – due to, you guessed it…writer’s block. Poetic.
Before we go on, I’d like to offer a public and heartfelt apology for anyone who tried to make my tsoureki this weekend (and there were many of you, which warms my heart.) I published that post and promptly realized the next day I had left off the butter not in the ingredients, but rather in the directions, where it was to be added along with the wet ingredients. I (thought) I had done the update, then went to make my own tsoureki on Saturday, only to discover that my update had never taken place: there my recipe instructions were, butterless, resulting in a minor freakout here at home, a press of the update button, and a prayer that everyone who was making it hadn’t made it yet. Continue reading →Pin It
Hello, and welcome to perhaps the only recipe I’ve ever made which makes use of not one, not two, but all three of your stand mixer’s standard attachments. Hooray! It’s like the Holy Grail of Baking.
People of Greece: I want to thank you for this bread. Thank you for making this an essential part of your Greek Easter celebration, thank you for its incredible flavor, its delightful sweetness, and most especially for my ability to make it on my very first try without utter failure. I would have cried had it not worked out, because just the scent of the dough was enough for me to long for it. Seriously, this may be my most favorite sweet dough ever. And I’m going to show you how to make it. Continue reading →Pin It
It. Is. Spring. If I just keep repeating that, will it become true? I certainly hope so, because it’s April, which means I’ve crossed over into full denial that it’s still chilly here. Warmth has become a state of mind more than it is an actual reality.
I’m wearing tee shirts.
I’m packing my scarves up.
I’m making this salad.
Because it’s 2 weeks to Easter, and there’s fresh produce everywhere I look, and it’s about time we kicked the chilly weather to the curb, even if right now that means eating like it’s 80 degrees and sunny out. Continue reading →Pin It
Yes, it’s April 2nd, and typically I have my Feast article out at the crack of the new month, but “better late than never” is my new “on time,” at least for right now. This month, I’m pretty stoked about the recipes inside the April issue: so joyously springy, which at least for me was no small feat considering those of us who create recipes had to have our contributions in by mid-February. In case you’ve blocked it out, at that point we were snow-covered and frozen. Some recipes I think you’ll love (besides my humble contribution): Continue reading →Pin It
Why did this post take so long for me to publish? Lots going on plus me fleeing the entirely too-cold Midwest for the warmth of a Florida beach. I’m home again, and semi-ready for action. The last question asked you to compare yourselves to celebrity chefs or cookbooks, or to tell me who you aspire to be (and for bonus points, you could compare some of the rest of us to famous chefs or cookbooks). Here are your answers: this was harder for everyone than I meant it to be, but in retrospect, asking a bunch of regular people to compare themselves to famous ones doesn’t always go smoothly. I loved your answers, and I also enjoyed seeing the contrast in who you most identified with versus who you aspired to be. Let’s take a look: this first chart shows who you compared yourselves to, and also who your fellow bloggers compared you to: Continue reading →
Full disclosure: I’ve fled Saint Louis for the sandy beaches and international octogenarian culture of southwest Florida. Everyone is down here, friends: license plates from almost every state were represented in a downtown parking lot yesterday, including some from Canada. I hear there’s another round of bad weather headed for you, so I’ll spare you the weather report from here; it would just make you angry. My own personal weather report, however, is warm and happy, with a sun index of 9 and a 5% chance of returning to my homeland before May. Winter may not be over, but I’m pretty over winter. Continue reading →Pin It