Scone of the Month: Speaking of sweet potatoes

Sometimes I am a rebel. When the rally cry is pumpkin spice, I start to think about sweet potatoes.

Or should I call them garnet yams, which is what the red-skinned, orange-fleshed creatures most of us call sweet potatoes really are (the jewel sweet potato is another version of the orange-interiored…for a great . . . → Read More: Scone of the Month: Speaking of sweet potatoes

Cookie of the Month: Looking to THE cookie

I first learned of black and white cookies the way many Americans who don’t live in New York (where the cookie is well-known), learned about the black and white cookie — from a “Seinfeld” episode. Jerry Seinfeld, waiting with his friend Elaine on her quest for a chocolate babka at a bakery, gets . . . → Read More: Cookie of the Month: Looking to THE cookie

Scone of the Month: ‘Souling’ a simple cake

Somewhere between light and dark, summer and autumn, the living and the dead, lies a season long honored and celebrated. As the veil between this world and the next thins, the days shorten into a period of long hours of darkness. 

Somewhere between a cookie and scone, lies something called a “soul cake,” . . . → Read More: Scone of the Month: ‘Souling’ a simple cake

Taking the cake(s)

Summer crawled along this year, dimmed by our lengthy pandemic status and an early wildfire season. By the time my birthday — as well as that of my blog’s — rolled around, celebrating —  as it has felt for much of the last year —  seemed a bit ridiculous.

The year has been . . . → Read More: Taking the cake(s)

Cookie of the Month: Flaking the familiar

I miss a lot of things about the gym. I used to go a few times a week, and now, not only are we unable to go to gyms because of the pandemic, the very gym I spent a number of years sweating in filed for bankruptcy. It wasn’t much, this no-frills gym, . . . → Read More: Cookie of the Month: Flaking the familiar

Scone of the Month: Befriending figs and pistachios

Amid the dominating voices (and recipes) screaming  “PUMPKIN SPICE!” and “APPLES!” this fall are the softer whispers of two other seasonal flavors: figs and pistachios. I’m seeing a lot of fresh fig recipes as figs come into their full ripening, and pistachios, too, are an early fall crop. The two are found all . . . → Read More: Scone of the Month: Befriending figs and pistachios

Produce-ing out of the box

Even reclusive people — homebound due to a pandemic — can go stir-crazy.

I’ll admit, as a recluse, I was likely not as opposed (though still as discombobulated, mentally) by the imposed exile to which we had surrendered in March. I’m fortunate I can work from home (and am rarely bored here), and . . . → Read More: Produce-ing out of the box

Scone of the Month: Sweetening with fresh corn

Come August, I almost always get a bout of “cornostalgia.” Never heard of it? I hadn’t either, since I just came up with the term that has me dreaming of rusty tassels, rustling long green leaves, shimmering gleams of blonde cornsilk covering kernels in shades of cream to gold.

I wanna make things . . . → Read More: Scone of the Month: Sweetening with fresh corn

Cookie of the Month: Marveling at madeleines

My first bite of madeleine, a yummy little shell-shaped pound cake/cookie, did not release a flood of remembrances, as it did Marcel Proust in his writing about the bakery treat in “In Search of Lost Time” (1913):

“…my mother, seeing that I was cold, offered me some tea, a thing I did not . . . → Read More: Cookie of the Month: Marveling at madeleines

Going ‘green’ with an invisible ingredient

I’d read the recipes, been intrigued by the videos and even heard out the positive proclamations by a co-worker, but there was still no real way I could be sure that any avocado, of any kind, could be turned into chocolate pudding.

A chocolate-y paste maybe, but certainly nothing to match the chocolate . . . → Read More: Going ‘green’ with an invisible ingredient