Bread of the Month: Marking 150 posts with gingerbread scones

When this post is completed, it will be my 150th for “A Woman Sconed.” But, who’s counting? Just me. That’s kind of the point of a blog, or, at least my blog. This space has been mine to dwell in, mine to decide in, mine to create in, mine to fail in, mine to mine . . . → Read More: Bread of the Month: Marking 150 posts with gingerbread scones

Bread of the Month: Taking zucchini bread to chocolatey heights

Someone always has too much zucchini. Thankfully. Because if you have a food-loving, gardening circle of people populating your world, you can benefit from this abundance. This summer, I have been graced with others’ extra tomatoes, peaches, yellow squash, golden cherry plums and zucchini, and have not wasted a morsel.

Zucchini is so very versatile, . . . → Read More: Bread of the Month: Taking zucchini bread to chocolatey heights

Bread of the Month: Rounding out a country loaf

I baked bread today. It doesn’t sound like much, but it is. Some of you did way more, I’m sure, and I commend you. But my country loaf was a commitment of four hours of work (and wait) or more, begun before it was light.

You have to resign to this commitment to make . . . → Read More: Bread of the Month: Rounding out a country loaf

Bread of the Month: Expecting (big things from) a Dutch baby

I won’t say I was anticipating a Dutch baby almost as much as a real one because that wouldn’t be true. First off, I have no anticipation for a real one; second off, as excited as I was to make a Dutch baby, I’m sure the thrill level would fall far shorter than the usual . . . → Read More: Bread of the Month: Expecting (big things from) a Dutch baby

Bread of the Month: Revering an artist and a Rosca de Reyes

Beyond some of her work and her unforgettable image — dark-haired, piercing-eyed, flower-crowned — I didn’t know enough about the Mexican artist and icon Frida Kahlo until the 2002 biopic “Frida,” starring Salma Sayek, in a stirring performance examining her life. That movie, for me, ignited an admiration for the artist,who died in 1954 at . . . → Read More: Bread of the Month: Revering an artist and a Rosca de Reyes

Bread of the Month: Feeling focaccia at the fingertips

I have always been able to make sense out of things (somewhat) by writing about them. Even still, lately, I have had trouble writing.

It made no sense and yet perfect sense that on a rainy November evening, while I received the news of a loss of life as close to my own as any, . . . → Read More: Bread of the Month: Feeling focaccia at the fingertips

Bread of the Month: Spicing up a baked doughnut

I know that I’m not the only one who associates doughnuts with Halloween, although I suppose I could associate doughnuts with anything, given a chance. Sunset magazine also pondered the connection between the traditionally fried treat and our favorite fall holiday. In an online article, Sunset reminisced on issues of the magazine from the ‘50s, . . . → Read More: Bread of the Month: Spicing up a baked doughnut

Bread of the Month: Braiding a blonde biscuit

Recipes can come from surprising sources. The backs of boxes or packages, coupon inserts, obscure Internet sites and offbeat cookbooks. If you had told me even a year ago that, upon seeing a copy of “The Disney Princess Cookbook,” (2013) I had gotten for my nieces that I would have not only bought one for . . . → Read More: Bread of the Month: Braiding a blonde biscuit

Bread of the Month: Puffing up with gougéres

I’ve long been obsessed with cream puffs. I learned to make them as a child, watching my mother and then whipping them up myself. It’s a strange process, puff-making, strange in its doing and even stranger in its simplicity. I continue to be baffled that the same ingredients, cooked in different ways, yield vastly different . . . → Read More: Bread of the Month: Puffing up with gougéres

Bread of the Month: Mastering great garlic bread

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