{"id":6197,"date":"2012-10-15T19:11:30","date_gmt":"2012-10-16T00:11:30","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=6197"},"modified":"2012-10-15T19:16:35","modified_gmt":"2012-10-16T00:16:35","slug":"a-little-baking-on-the-side-and-a-little-brunch","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/a-little-baking-on-the-side-and-a-little-brunch\/","title":{"rendered":"A little baking on the side – and a little brunch"},"content":{"rendered":"

On Saturday, I went up to Reedsburg to assist Terese Allen<\/a> with a cooking class<\/a>, demoing recipes from a couple of her books, for the fermentation fest. I made green tomato mincemeat bars – moist and hard to cut, but really yummy. Too bad it was such a rainy day, but I enjoyed the drive, despite the fair number of giant Mittens\/Ryan signs (I keep wanting to say Regan\/Romney) along the roadside. During the class, talking about foodways around the state, Terese mentioned that she was originally from Green Bay,\u00a0 which I knew, but made me decide to ask her if she knew the family of my first real Madison boyfriend. He was the middle brother in a family of three, pediatrician’s sons from the Green Bay suburb Allouez. If I ever needed more proof that I should be friends with Terese, on top of the fact that she shares my brother’s<\/a> 3\/27 birthday, but my year (1955) instead of his (1957); she said she knows someone who dated my old boyfriend in high school (when he wasn’t old at all).<\/p>\n

One of the library school profs hired me to bake three dozen cupcakes and a couple of apple galettes, for a baby shower. I delivered those to her house before I drove up to Reedsburg.<\/p>\n

On Sunday I had a really small brunch, only 7 of us, but I thought the food was perfect – poached eggs on spinach on English muffins with or without Mornay sauce; roasted vegetables; fall fruit platter that morphed into cranberry-apple-pear sauce – that I smoothed with the immersion blender – and rhubarb coffee cake with the last of the rhubarb puree from the freezer. Nice conversations, and some newbies to the supper club<\/a> – always good to get a few new members.<\/p>\n