This week I was called “a baker” three times. Enough already. When people do this I turn my head around as if to see the person they are actually talking to behind me. There is never anyone there. They mean me.
“Who me? A baker? Wuh?”
It sounds so odd when I hear it said yet I resist the label for some reason. I bake, sure, but to be labled labeled “a baker” seems so serious. Besides, I’m not so sure I want to be labeled anything more. At least where food is concerned. I cook and I eat. That should be enough for anyone.
Do bakers have specific responsibilities? If so count me out. These days I have no more bandwidth for any extra responsibilities. So if there are any specific expectations from the bakers collective out there don’t even bother. I’ll just continue dabbling. I like being a dabbler and some of the nicest people are dabblers.
Nobody expects perfection from dabblers, do they? [Read More...]
French Fridays with Dorie
Its not often that I am at a complete loss for what I should expect from a recipe but this Chestnut Pear Soup was quite a surprise to me as it was something I quite enjoyed. Usually as I read through a recipe I can pretty much make a good go of knowing if the outcome will be something I would enjoy or not. Not so with Dorie Greenspan’s Chestnut-Pear Soup, this week’s French Friday’s with Dorie assignment project. I mean, who puts pears in soup?
Chestnuts have a delicate, slightly sweet and somewhat nutty flavor more often associated with desserts due to their primary ingredient status in chestnut paste, something you might have on hand if you are lucky enough to have been brought a tube or two from friends who have come from Paris (hint.) This delicacy is good over a glop of ice cream or mixed into a custard tart base, or into a chocolate sauce, coffee cake, etc. The boxes of holiday goodies that arrive at the office each year will also invariably contain a small box of candied chestnuts. I might take a bite but I always regret it as they are quite sweet. [Read More...]
Dear You-Know-Who, Please take a good, long look at these Fried Olives Stuffed with Blue Cheese. There. Thank you. First off, you know we love you dearly, but it is time one of us find the courage and tell you something you might not want to hear. This situation a bit awkward for me as […]
Thank goodness this delicious rice pudding with caramelized apples is nothing like the sticky paste sort a homophobic bastard once threw at me in high school. It’s sublime!
Please bear with me as I try a little experiment here. I need to see if I can make this post happen in as little time as it took me to make these incredibly easy baked tomatoes and eggs and get them on the table. So what you say? From start to finish these brunch […]
French Fridays with Dorie Sad, fallen soufflés More like fancy scrambled eggs Follow directions! So careless of me I know I should read them first Maybe I had wine… Butter AND DUST the cups! This is how the eggs pouf up. Just look at these duds! Still, here I share them. For […]