Sweet distractions

I’ve been lean on writing  this last week; sometimes, real life just intervenes. In this case, in a good way. Here is where my time usually devoted to writing has gone… The kitchen cabinets I set out determined to clean both pantry cabinets and all the kitchen drawers, and I did. They are beautifully organized, old […]

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Rainy-day baking

Despite yet another gloomy day, I’m assuming that the pleasures of outdoor dining are just around the corner. We’ve had crazy weather for months, with the temperature spiking into the 90s long before it should have, then taking a 20-degree fall—sometimes in the space of an hour or two. I know I’m not the only one longing for […]

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Oscar, mother, and those jelly jars

I’ve loved The Importance of Being Earnest, one of dear Oscar Wilde’s funniest, since we staged the show in high school. Many of its epigrammatic quips have stayed with me all these years.  It’s possible that I like this one best: All women become like their mothers. That is their tragedy. No man does. That’s his. […]

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But it doesn’t taste like my mother’s…

Author Laura Schenone went to Italy in search of her ancestral ravioli recipe. Hold that thought while I digress a bit. Ravioli is my favorite food in the world. Not the fancy kind, stuffed with lobster or  “kiwi infused pork” (no kidding!). Plain old cheese ravioli. Peasant food—la cucina povera— at its finest. It was my family’s signature dish for […]

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Pop over…

Popovers, which more or less are individual Yorkshire puddings without the beef drippings for flavor, or “toad in the hole” without the sausage, are pure magic. And, because they’re hollow inside, they’re light as the proverbial feather. Truthfully, as lovely as they are, they’re very easy to make. You just need to allow yourself enough time, […]

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What’s cooking?

Cooking changes when you’re “around the ranch” most of the time. I’m still in the process of rethinking  my shopping and cooking habits. For example, there is the problem of lunch. When we’re on one of our traveling vacations, a long, luxurious lunch is often our principal meal of the day. When I have a busy […]

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A pie that can’t grease itself…

Note: Two posts today because this is a companion piece to “Spys [sic] for pies.” My mother made marvelous pies. Apple and peach, in season, were her favorites; but there was also an errant banana or coconut cream, or lemon meringue, to please my father. Although I had a solid cookie and cake repertoire by […]

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Spys [sic] for pies

There is dispute on whether the plural of Spy—as in Northern Spy apple as opposed to the CIA or KGB type—is Spys or Spies. Or you can simply eliminate the problem by always following “Northern Spy” with “apples”.  I will leave it to others more earnest about the name than the apple to fight that […]

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Winter berries

My mother, ever the optimist, always breathed a sign of relief on Groundhog Day, even if she wasn’t happy with the forecast. “February is a short month,” she’d proclaim, her eyes on the prize that lay roughly six weeks ahead. She also took issue every time someone said, “After the 4th of July, the summer […]

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Yes, we have some bananas

Although I typically wouldn’t make bread, pizza, or fresh pasta on a miserably damp winter day, nothing motivates the goodie baker in me more. This morning there were three over-ripe bananas in the fruit bowl. Much as I don’t mind them, Hubby likes his bananas firm and even a few speckles put him off. So I […]

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In the kitchen with the King

My love affair with King Arthur Flour started back in the early 80s, when a dear friend—the one who introduced me to the sublime taste and creamy texture of real Cuban-style black beans—took up bread baking. I’d been using unbleached, non-bromated flour for a decade at that point, but after Jorge raved about KAF, I […]

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Wow! You have a lot of cookbooks!

More than one visitor has said that over the years. It’s absolutely true that I’m obsessed with cookbooks—not with the recipes,  but with how they shape what and how you like to cook and eat, and how you think about food in general. Your food persona. At the peak of my powers, I probably had almost 200. They’ve […]

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