GUEST KITCHEN « A Woman Sconed

Taking the cake(s)

By rahoward, on October 26th, 2020

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)

Easing into a peach pie

By rahoward, on September 29th, 2020

One of the many things I miss about my mom is her knack for picking good recipes. She didn’t enter into this lightly. Not one to squander either her Ingredients or her time, she would consider new recipe possibilities at length and intently and would usually back a winner.

Sometimes, surprisingly, her intended . . . → Read More: Easing into a peach pie

Cookie of the Month: Calming up shortbread

By rahoward, on June 13th, 2020

Shortbread is pretty much my favorite cookie. Just a few ingredients (usually a basic blend of butter, sugar flour and salt), it’s easy to make and despite its simplicity, rewards with rich flavor and isn’t too terribly sweet. It’s virtually fail-proof, too. I’d say over-baking is the biggest risk to good shortbread, which . . . → Read More: Cookie of the Month: Calming up shortbread

Scone of the Month: Stopping to drop a maple-corn biscuit

By rahoward, on January 19th, 2020

It’s been colder than usual this winter. I’ll use that (or any) excuse to fire up the oven, morning, noon or night. The side benefits of baking are warming up the house (and spirit) and perfuming the air with something good.

I came across a recipe in Elizabeth Alston’s “Biscuits and Scones,” (Clarkson . . . → Read More: Scone of the Month: Stopping to drop a maple-corn biscuit

Taking a lighter approach with apple torte

By rahoward, on October 23rd, 2019

Just what is a torte? I have such limited experience with them. Actually, I have had no experience with them until making my first one recently — an irresistible recipe for Apple Cream Torte seemed to promise a range of many of the things I found delicious in dessert: a cake that was . . . → Read More: Taking a lighter approach with apple torte

Circling back to the center again with a roll cake

By rahoward, on September 29th, 2019

Not long ago, I looked up and another year at my blog — and in my life — had passed. We’d taken another 365 1/4 days of a circular trip around the sun. It was hard to believe I’d been at the blog for nine years and going on my own life’s journey . . . → Read More: Circling back to the center again with a roll cake

Dishing on the simplest holiday side

By rahoward, on November 17th, 2017

I think more than any other meal, it is the sides of Thanksgiving that get us all excited. Never is more effort put into all the bowls and platters on the holiday table; never is there more variety (outside of a summer potluck). And they bring with them rich flavors exclusive (but, why?) to this . . . → Read More: Dishing on the simplest holiday side

Bread of the Month: Mastering great garlic bread

By rahoward, on June 30th, 2016

I’ve eaten a lot of good garlic bread, even making some myself (often an herb-infused-in-olive oil version), but I had not eaten GREAT garlic bread until I sat down at the table of Liboria Salerno (for more about her, please see blog entry, “Presenting Pavlova to a ballerina” of 6/16). The bread was toasted to . . . → Read More: Bread of the Month: Mastering great garlic bread

Guest Kitchen: Presenting Pavlova to a ballerina

By rahoward, on June 30th, 2016

When I first began conversing with Al Dente Floyd at work, he gave me his mother’s phone number, saying, “Since you do the food thing, you might want to talk to her — she has a lot of recipes.”

But, he admonished, “Whatever you do, DON’T talk to her about the ballet.”

What?!?!

Al Dente . . . → Read More: Guest Kitchen: Presenting Pavlova to a ballerina

Bread of the Month: Pressing forth aboard the tortilladora

By rahoward, on September 16th, 2015

There are some folks who just get the job done. Others say they will do this or that, and don’t — they simply collapse back on themselves, and just thinking about the thing they aim to do tires them. Then there are people like Glen Lamontagne, who charge ahead tirelessly, bringing order out of chaos, . . . → Read More: Bread of the Month: Pressing forth aboard the tortilladora

“People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.”
--M.F.K. Fisher

"It was in a yellow limestone church in Stockdale, Kansas, a crossroads town, that I sat dreaming during summer Sunday sermons, not of heaven or hell, but of the good dinner to come."
--Clementine Paddleford