If we are friends in real life, then you most likely know that I’m a rather easy-going guy (on most days, I mean). I prefer to roll with those punches, to let bygones be bygones, and accept what the universe presents to me most of the time. I’m fine with just about anything, really. No, really, except when it comes to pizza.
I am having a very odd week. On Monday, just after I'd dropped Hugo off at daycare (thankgodthankgodthankgod), I slipped on some just-formed black ice on the sidewalk. There was no time to catch myself, no time to even register what was happening before I slammed my head against the cobblestones. It was all very upsetting, as you can imagine, what with bits of tooth suddenly loose in my mouth and blood on the sidewalk and a momentary loss of vision and all that pain, pain, pain.
June has mastered a new word, and that word is eat. It’s one of many things I like about her. Because Brandon works most nights, I get up with June most mornings. I have developed a condition that my friend Andrea calls Bionic Mom Hearing, so I sleep with earplugs and a pillow over my head. It’s a sight I think you would enjoy. But she manages to wake me up anyway (MAAA!
Hi, If you’re seeing this page, it means you have been trying to access this blog through an old archived page that, because of multiple redesigns over the years, isn’t in quite the right place anymore. The post you’re looking for is still on the site.
Edible Holiday Gifts: Dec 3 (sold-out), Dec 2 (just added) Learn how to make delightful salted butter caramels, perfect madeleines, luscious chocolate truffles with armagnac prunes, New Orleans pralines, French gingerbread pain d’épice, alfajores and other delectable, edible gifts that’ll make you the toast of the town come this holidays. We’ll also show you some great packaging ideas so your gifts are as delicious outside as they are inside! Macaron Madness Workshop: Nov 5, Dec 10 (sold-out), Dec 9 (just added), Jan 14 We keep adding new dates for this incredibly popular workshop, and they keep filling up just as soon as we add them! If you’re ever interested in learning how to make proper, dainty, delicious French macarons, this workshop is for you.
Thursday, January 16, 2014 pear and hazelnut muffins We all know that muffins teeter precariously on a razor-thin line that divides the food categories of “Acceptable for Breakfast” and “Nope, This Is Dessert” and one must maintain firm boundaries during the breakfast hours lest the day that follows devolve into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut. Thus, when I come upon a new muffin recipe — or in this case, when my son is told to pick a recipe for us to make from a new book, and he predictably chooses the thing that most resembles cake — I immediately assess the list of ingredients and label them accordingly:
This soup is built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. This is a soup I make often, particularly when I need a boost. And, while I float other ingredients in the broth, mostly to make a meal of things, that part of the equation is usually an after thought. For me, this soup is all about the clear strong broth, the invigorating way it makes me feel, and the way it lights up my insides.