Our life has been all stops and starts lately. Good things (really good things!) will happen and then a moment later there’s an avalanche of annoyances and frustrations. If I could make a blanket fort and wait out spring’s real arrival, I would, but there’s just so much to do. So, I’m starting with the little things. Trying to get right whatever I can. Mostly, this means cleaning and organizing. But also cooking. The cooking has been a good thing. Mostly. read more »
Observing a person’s cake preferences is akin to peering into the very depths of their soul. Some people, for instance, appear to be impressed by a cake that is covered in impenetrable layers of marzipan has had the hands of about twenty bakers on it and looks very much like a 2013 Chevrolet Camaro. Some people will spend thousands of dollars on a cake like this and others will watch television shows about bakers who make such cakes. Those people–people who prefer the artifice of a well-decorated cake to the taste–are alien to me, not the least for the amount of time they have to waste. Spending hours making a cake look like a golf bag makes as much sense as spending the same time trying to make a golf bag taste like a cake. A cake is for eating, people! read more »
Weeks, and perhaps a lifetime, ago we went apple picking. It was one of those chilly, perfect fall days with clear blue skies. We were late in getting to apples this year, and found only Mutsus left on the trees. No matter, we happily filled up our bag with these crisp, bright, mildly sweet apples. read more »
With an upcoming exhibition of my paintings looming, I headed home from the studio late on New Year’s Eve. The streets were oddly quiet for a Saturday evening, though the air was somehow supercharged with anticipation. Though I’ve long loved dressing up and singing “Auld Lang Syne” with something sparkly in my glass, New Year’s Eve babysitters are hard to come by in the city, so this year we planned to celebrate at home. read more »
The week before Christmas is a less-than-ideal time to be swimming in deadlines, but that’s exactly where I find myself. Oh sure, there have been a few parties, cookie making, and other festive tasks, but, for the most part, my to-do list this week seems to have no end. I have an amazing cookie recipe and a new cocktail that I’m dying to share, but for now you’ll have to be happy with a gingery spiced bundt cake. Hey, ’tis the season! And anyway, this cake has an amazingly silky crumb, with plenty of spice and molasses, and serious kick from fresh ginger. Head over to Babble.com’s Family Kitchen for our recipe.
For whatever reason, I’d been putting this date cake off for weeks. The pound of exquisite Medjool dates I had purchased wallowed in the fridge. Every few days the allure of the dates would prove irresistible and, wondering if the cake would ever get made, I’d pinch a couple. But then, it snowed.
If you live in the Northern Hemisphere you probably heard–the east coast got snow in October. We were mostly expecting nothing, but Saturday morning rain turned quickly to snow. First a few scattered flakes, then gigantic fluff, then it came faster, and soon, it was straight-up snowing. And then what are you going to? Make a date cake, of course. read more »