“I’m not cold!” my sister insisted. Her lips were blue, but she refused to put on her coat.
We relived this scene almost every winter morning at the bus stop.
These days, this girl takes cold weather a bit more seriously.
You can tell because she has slept in a teepee, trained for a marathon and showshoed up a mountain in freezing temperatures — and she’s still alive.
So when I set out to design a knitted cowl for another brave, marathon-running lady, my sister was the obvious person to advise me. Here is her standard:
“A running cowl… must be tight enough to stay in place but breathable material so as not to make a face sauna.”
How do you name a recipe? Does “polenta” by any other name (“mush,” for example) taste as sweet? As our incontestable authority on naming, Anne Shirley, said, “I’ve never been able to believe it.”
Of course it matters what a dish is called!
That’s why my sister has insisted on calling one of her specialties “Soupe au Fromage” instead of “Cheeseburger Soup” (the unappetizing title on her recipe). This is also why it’s so painful when my dad obnoxiously pronounces soufflé “sow-ful.” And it’s why dishes like Jambalaya, Minestrone, Tapioca and Tamales are always so appealing when planning a menu.
When I made this Mediterranean dish for the first time, I loved it instantly. I knew I would make it again and again — but there was a problem (or five). The book I’d adapted it from titled the recipe “Braised Cabbage with Red Beans and Rice.” Continue reading
Hi readers! It’s been a while. What have you been up to? I’ve been taking a break from this exhausting blog.
Nearly three years ago, I set out to write the kind of blog I like to read — full of ideas for new things to make.
It was great! Except I didn’t actually have a kitchen. Or a well-lit photo spot. Or a high-functioning camera.
They say that beauty is in the eye of the beholder.
Cuteness, on the other hand, has universal standards. According to several scientific studies, these include big eyes, round faces and other infantile features.
Cuteness also seems to have universal appeal. An Atlanta psychology professor found that “men and women showed nearly identical responses to cute stimuli,” although they rate it differently for social reasons.
Some say cuteness is a survival adaptation that triggers nurturing from adults. But that can’t be true, since people also love to eat cute things.
Still, the effects of cuteness on our brains’ pleasure centers are evident. They give laughing babies, sleepy rodents—even Hello Kitty—power over us. And unleashing this power is a great way to infuse bagels with extra charm.
Spring is such a disorienting season. Yesterday, at this time, I was stretched out on the grass in the sunshine, thankful for the breeze that kept the heat from getting too intense. Today, I’m fighting with the wind to keep my hood up and wishing for a heavier coat.
I’m also discombobulated realizing how close I am to the end of another semester. I’m amazed—but how can I be so shocked when I’ve been so desperately aware of the crawling countdown to summer?
Still, I love spring—so bring it on. To celebrate the discombobulation of this lovely season, I’m throwing my blogging pendulum to the other side of the food spectrum from last week. If any of you were unsettled by last Friday’s bean bread, you can relax. Today, it’s only oatmeal.
Does it sound too pretentious to call this creation “avant garde?”
I’ll accept any of the usual connotations—from daring and innovative to just plain weird.
As far as kitchen experiments go, the recipe was a surprising success. But in a parade of beloved, more traditional breads, I’m afraid it might need an intellectual term to hide behind.
The first recipe I made from my new bread cookbook wasn’t bread.
It was Crispy Rye and Seed Crackers.
This may have disappointed my family (I strongly suspect their motives in giving me the book), but since the author, master baker Peter Reinhart, freely admits his own preference for crackers, I know I have very distinguished company outside the bread box.
I was fascinated to find crackers—which I had only known as mass-produced snacks—among recipes for ciabatta, croissants and baguettes. I was further intrigued when Reinhart’s recipes introduced me to a kind of dough so completely different from anything I had worked with before.
Before many days passed, I had turned out half a dozen different batches. I fell in love with the process—and the results were incredible too. Who knew that humble crackers could be so classy and delicious?