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By rahoward, on January 30th, 2022
Back in the day, the cookies — dropped from a teaspoon — were softer, rounder and, yes, smaller, and the world was good. I discovered this recently when I revisited a retro recipe for oatmeal cookies.
A wee bit of ground cloves (along with a generous dose of cinnamon) gave the Old-Fashioned Oatmeal . . . → Read More: Cookie of the Month: Going old-school oatmeal
By rahoward, on September 30th, 2018
Sometimes I wonder why it takes me so long to get to things. Like recipes. Like a Cinnamon Scone Bread recipe, in particular, which I first saw back in 2014 on the Food52 website, and at that moment declared, “Oooo, I gotta make that!†Just how long could one deny oneself layers of scones sandwiched . . . → Read More: Bread of the Month: Loafing with streusel and scones
By rahoward, on July 18th, 2017
My mom’s got a thing against muffins. She won’t make them. She won’t eat them. This stems from a traumatic period in her childhood, where her obligations as a member of 4-H pushed her to the brink after years of being chained to an oven, churning out muffin after muffin.
It’s not the taste . . . → Read More: Bread of the Month: Basking in a morning glory muffin
By rahoward, on January 5th, 2017
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
By rahoward, on April 17th, 2014
Its appearance is simple; its diminutive texture, light as air. Yet the hot cross bun carries a lot of symbolic weight. Originally a little tea roll created to celebrate spring, it was adorned with a cross and — if eaten during the Easter season, usually on Good Friday — has been credited with helping . . . → Read More: Bread of the Month: Weighing in on fluffy buns
By rahoward, on October 31st, 2012
If you are lucky to live long enough, it gets easier to separate the wheat from the chaff. Over a life, if you pay attention, you will find yourself in the idyllic condition of understanding what matters most. And what means something to you. And what make up your favorite things.
I have a . . . → Read More: Waiting for the Great Pumpkin
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