I bagged baking early last night. I chocolate-glazed the Molly Wizenberg dried fruit balls, and I think they’re going to be really good this year; I used more prunes than figs, and Grand Marnier, and really good chocolate. I made the fruit cake gems, and I think I bought 1/4 inch larger bon bon cups, […]
Yesterday morning, when I opened up the closed-off and & closed-heat-vent sun room, where I had left the naked ginger creams so that the cats wouldn’t try to steal them, the smell of gingerbread made all the late night baking worthwhile. mmm, like the ghosts of Christmas past. I made a lot of the ginger […]
So OK – it’s Saturday, and I’ve made 3 types of cookies so far: jam, Biberli (this shows last year’s “factory seconds”; this year’s are plumper & firmer), and lebkuchen; and even though all the fridges are stuffed with food, the turkey carcass has been dealt with. The bird was so big that I couldn’t […]
I’m feeling dumb for setting myself up with a 2-week cookie season again this year – but it’s still got to be better than last year, which was the year of nothing came out quite right; I blame Costco flour and broken thumb. And, happily, all the Thanskgiving stuff seems to be coming out well […]
Yesterday – November 21st – is my Dad’s yahrzeit, or anniversary of his death. Twelve years now, since he died in 1998. It was a Saturday that year. I didn’t light a candle as I have other years, but I went and bought a fresh bottle of gin, Death’s Door, so that I could drink […]
I’m taking all of next week off, so today, the Saturday before Thanksgiving, could be considered my first day of Thanksgiving vacation. Or else it’s just a regular Saturday before I start the vacation – I dunno. I hope to do a bunch of house stuff – sort magazines, and recycle them; clean John’s old […]
Another dish for the Dorie Greenspan cooking club, French Fridays with Dorie, Roast chicken for Les Paresseux, the lazy people, of which I guess I am one, since this is pretty much the way I always make roast chicken. Stuff something in the cavity, herbs, garlic, a lemon, salt & pepper, and leave it alone […]
So it’s been a funny couple of days of cooking. My first winter share CSA box was arriving on Thursday, so I was trying to use up as much as possible from prior boxes. I’ve been trying more dishes for French Fridays with Dorie. I had the fixings for a lovely salad: roasted beets, roasted […]
Last night for supper I made Dorie Greenspan’s pommes dauphinois – potatoes cooked in cream with Gruyere cheese on top. My next attempt for the Friday’s With Dorie virtual cooking club. I liked them. I was worried about the cream to potato ratio – it was supposed to be 2 to 2 1/4 lbs. spuds […]