Last week, I had the privilege of being offered a cookbook for review on this here blog—specifically, Bob’s Red Mill’s Everyday Gluten-Free by Camilla V. Saulsbury. As someone who often uses Bob’s Red Mill products in baking and who is interested in the idea of using different whole grains besides wheat, I happily accepted. And you know what? It’s pretty cool.
Friday, February 27, 2015
Sunday, February 22, 2015
Yes, Mardi Gras was five days ago. Yes, we are in the midst of the Lenten season. Yes, there are approximately 350 days until the next occasion requiring a king cake. And here I am, sharing a vegan king cake recipe with you.
Saturday, February 21, 2015
As a kid, I always felt fancy as fuck getting those Shirley Temple drinks. You know, the sugar bombs passing for a kid-friendly cocktail, made with Sprite, grenadine, and—of course—maraschino cherries. It was always a great treat, going out to eat and getting me one of those. I loved the sticky-sweet faux-cherry flavor of the grenadine and I loved picking out the little maraschino cherries and popping them into my mouth. Even reached my chubby little fingers into the glass if necessary.
Friday, February 20, 2015
If you want to get to know a person, just ask them what kind of cornbread they like. Crumbly or cakey? Sweet or spicy or just plain savory? Stuffed with all kinds of tasty shit like chilis and vegetables (or, if food blogs have taught me anything, really anything) or plain?
The answers will, in short, tell you if you have any possibility of getting along.
Monday, February 16, 2015
Have you heard of the beautiful French holiday that is Mardi Gras? Being a very white and very suburban New Englander, I’ve never participated in any of the festivities down south but have only watched from afar—the costumes, the parades, the dances, oh yeah and the food. And damn if it’s not an interesting holiday. New Orleans has their full day of parades and festivities. Brazil has the enormous five-day Carnival. All around the Anglo-Catholic world people celebrate the day before Lent by relaxing moral codes and breaking out the purple and yellow and green and eating lots of delicious fried foods.
Thursday, February 12, 2015
I have this issue with ideas. Chronic mental diarrhea, I call it. It’s the constant flow of potential plots for novels and perhaps too-ambitious literary short story sequences and exotic cake flavors and song lyrics and my definitely too ambitious alternative education plan and sometimes that thing I invented a few years ago that I now possess the math skills to fully flesh out but lack the motivation to do so.
Tuesday, February 10, 2015
Nearly 40 posts ago, I wrote about a pumpkin cheesecake-stuffed breakfast braid and became utterly smitten (sort of) with the concept of thing-stuffed breads like that one. It’s a very flexible breakfast item—you’ve got your basic dough recipe, which is already doughy and soft and perfect for “braiding” (as is done in this recipe), and then you can add gooey deliciousness to the center, from fruits to custards to, as you can see, chocolate chips. Honestly, I don’t know why I didn’t get back into the kitchen and make another variation right after eating that pumpkin one.