Food and Recipes

Early morning sleepy spice roasting. I was trying to catch the steam coming off pan and pot of roasted spices, but not sure it really comes through. Smells delectable, but you’ll just have to trust me on that. 🙂

We’re not vegetarian, but we’re trying to be more ‘lessertarian’ these days, for a variety of reasons. Anand is tender-hearted, and would rather be vegetarian if he could bring himself to give up meat. It’s clearly better for the planet if we eat more plant-based, and it’s generally healthier too. But it’s going to be

Croissant dough looks like marble. 🙂 Lovely veining. Triangles. I don’t know who figured out that croissants would look pretty if you made triangles and rolled them up, but good call, yo. These actually look exactly like the Pillsbury crescent rolls that I usually make, but they are, in fact, baker’s croissants, that I made with my

So, I finally ground the first batch of roasted curry powder, and then did the calculations as to how many batches I’ll need to do for Kickstarter fulfillment. To send out 128 packets of 4 oz. each, it turns out that I need to do 100 batches. Eep. I can do them roughly 10 batches

I came home from teaching thinking I’d knock out the croissant lamination, no problem. Well, first off, it turned out I hadn’t made my dough square quite large or square enough. So I took the butter square off to try again. More rolling. Second roll got it square enough, so I put the diamond of

Croissant-making hurdle #1 — Kevin insists that the brewer’s yeast he has on hand will work just fine in bread-making, and that that jar of active dry yeast we have is very old and I shouldn’t risk it. I trust my husband, right? Right. Onwards. Croissants, next step. So far, so good. Mix eggs, warm

In theory, I’ve agreed to join Pooja Makhijani‘s croissant-making challenge this weekend. She suggested I plan to laminate my dough on Saturday and shape and bake on Sunday. That would’ve been wise, I’m sure, but yesterday I actually made two batches of passionfruit marshmallows and one of milk toffee, in preparation for shipping out Feast with

I mostly have masses of computer work to do these days, but the volume of it has slowed down just enough that I can start intercutting it with other things, which is a) less stressful, b) better for my back, and c) fun. Send twenty zillion organizational e-mails? Interesting and productive, but not especially fun.

Here’s a gluten-free cookbook question. For the little ebook of Vegan Serendib, I basically took a sampling of recipes from Feast. For the little ebook of The Marshmallows of Serendib, I actually did a baker’s dozen of completely new marshmallow recipes — Feast itself only has a basic recipe. I’m trying to make sure that

FINAL REMINDER and YES it’s time to think about holiday gifting already: Kickstarter-discounted pre-orders for A Feast of Serendib and assorted goodies close TODAY at midnight CST. Eep. Time to start roasting lots and lots of curry powder, making marshmallows and milk toffee (need to put Kevin to work cutting)… My new Sri Lankan cookbook,