It’s been raining a lot over here. April showers have come early, or maybe they’re winter rains that lost their way. Normally I like rain, especially after a dry winter that made me think I’d forgotten the sound of rain on the roof. In typical be-careful-what-you-ask-for-fashion, I am totally re-familiarized with rain. I still like the rain, particularly when I’m inside reading a book in my favorite spot on the couch. I’m not such a big fan anymore when I have to take my apparently hydrophobic dog out three times a day and stand for about 10 minutes outside convincing her to do her business.
So I’m ready for spring. And what better harbinger of sunshine than this package of dried apricots I got on my doorstep from Enduring Sun?
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Thanks to everyone who entered the Daily Gourmet/NewTree giveaway! The five winners are: Michelle, Jessica, Jessicah89, Debbie, and Kristin! Congrats to you all!
We had company last week: my brother-in-law had the honor of being our first houseguest to use our (finally)properly fitted out second bedroom. (Previous guests enjoyed the luxury of our living room couch while the second bedroom served as our glorified storage closet). The organization of our place has reached a kind of halfway inertia, like the interminable midpoint of a marathon. All our public spaces are perfectly presentable – on most days, at least, while we take advantage of the doors to all our private bedrooms to hide the multitude of home-decorating failures: bare walls, still-unpacked boxes, miscellany and ephemera as yet unsorted. Another roadblock to my dream of a fully-organized home: we need more bookshelves. Currently about 60% of my book collection is homeless, meaning my floor is a constantly-morphing library as I pile and un-pile books over each other. (This is only a pseudo-complaint, though, as I really love my books too much to ever begrudge my lost square footage).
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Tags:cocoa nibs·coffee cake·raspberry·streusel
So one of things you learn when you work in a commercial kitchen and you make the same recipe over and over, is the importance of consistency. From whether you sifted your ingredients, to how quickly (or slowly) you combine everything, to the ambient temperature of the kitchen when you put a batter together, can all all have incremental yet cumulatively critical effects on the final result.
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