Honoring the patron saint of pastry

“…there is nothing either good or bad, but thinking makes it so.” — William Shakespeare

It’s ironic that each year, I make a birthday cake for myself (but mainly for my blog, since we share birthdays). Because, to be honest, on the list of desserts I favor, cake ranks low. I am more a crisp, . . . → Read More: Honoring the patron saint of pastry

Bread of the Month: Going plum crazy

It seems like every summer I become fixed on a particular fruit. In the past, it’s been strawberries, blueberries or cherries. I’ve been fanatic for apricots and peaches. This year, it’s been “plummy,” as the deeply jeweled and juicy fruit began appearing in my mind before it ever arrived on the market scene. I grew . . . → Read More: Bread of the Month: Going plum crazy

Writing her way into our kitchens

“Food is not fuel. It is not nutrition. It is fun, educational, horizon expanding, delightful. It is consoling, transporting and a comfort. If you want a happy eater, run a happy kitchen. These things take time, but so do all good things.”

— Laurie Colwin, “More Home Cooking: A Writer Returns to the Kitchen,” (1993)

. . . → Read More: Writing her way into our kitchens

Humming into being

“…when you realize that you can neither write nor not write, when you are convinced that all the exits are blocked, either you take to believing in miracles or you stand still like the hummingbird. The miracle is that the honey is always there, right under your nose, only you were too busy searching . . . → Read More: Humming into being

Remembering a ‘forgotten’ food writer

“Never grow a wishbone, daughter, where your backbone ought to be.” — Jennie Paddleford to her daughter, Clementine

How is it possible that, in the four years I attended Kansas State University, majoring in journalism, spending two years working on the school’s daily newspaper, The Collegian, and even planning and putting together a weekly . . . → Read More: Remembering a ‘forgotten’ food writer

Bread of the Month: Tugging at “Babka’s” skirt

I anticipate my monthly bread adventures the way others look forward to road trips or nights on the town. I enjoy those things, too, but the plotting and planning of a bread-baking day has my mind aswirl and my excitement on the rise, especially when I embark on a recipe that is new. I see . . . → Read More: Bread of the Month: Tugging at “Babka’s” skirt

Aligning against odds with Baked Alaska

“On a table cluttered with empty cups stands a small typewriter with a sheet of pink paper stuck in the roller. Although at the moment the page is utterly blank, I am convinced that someday, there will be a message for me there. I am waiting.” — Jean-Dominique Bauby, “The Diving Bell and the Butterfly.” . . . → Read More: Aligning against odds with Baked Alaska

Bread of the Month: Crossing dessert genres

I wanted to feature a spring bread in honor of St. Patrick’s Day, preferably a scone. But my mind kept going back to something I baked several years ago and hoped to return to again. Was an Apple Scone Cake — a layered scone and apple creation — a bread, a cake, a pie? Where . . . → Read More: Bread of the Month: Crossing dessert genres

Building a birthday cake at both ends

“Tell your heart that the fear of suffering is worse than the suffering itself. And that no heart has ever suffered when it goes in search of its dreams, because every second of the search is a second’s encounter with God and with eternity.” ― Paulo Coehlo (b. 8/24), “The Alchemist”

Who am I? . . . → Read More: Building a birthday cake at both ends

Keeping the wolf at bay with MFK

Before the Internet, before Food Network, before Julia Child, before TV, there was a writer of food and her medium (Egads!), was the humble printed word. There was a writer whose words were so potent, her prose so swarthy, that, upon seeing her work, publishers decided a woman would never write like that, so Mary . . . → Read More: Keeping the wolf at bay with MFK