Food and Recipes

I’m hiring a local friend with marketing background to serve as a publicist for Feast, but of course, I’m not a publicist, and she hasn’t worked as a book publicist. She asked me to put together a bullet-point list, and this is what I came up with — anything I’m missing? Thoughts? – put together […]

Had a slightly frantic hour this evening because I’d promised to make and drop-off dinner for 16-20 for a non-profit thing, and I meant to start cooking at 3, but was in the groove on writing and lost track of time, so it was almost 4 by the time I started, and I was supposed

We’ve started working on the hardcover interior design for Feast and it is just SO BEAUTIFUL, I am totally KVELLING right now. Jeremy John Parker, I love, love, love it. #serendibkitchen

Floral chocolate bark — white chocolate, candied violets from my garden, chopped cranberries and salted pistachios. The crisp of the candied violets adds a fun note to the salty, nutty tang of the pistachios and cranberries. Recommended! Would make again. 🙂 #serendibkitchen

One more floral bark for the road; now that the roses have started blooming, expect ALL the rose recipes — Ghirardelli bittersweet chocolate, pistachio, sultanas, and rose. Luscious, with the slight bitterness of the chocolate balancing the sweetness of the sultanas, and that salty pistachio nuttiness….mmm… When you’re trying to put the pieces of bark

In the interests of documenting the setbacks as well as the successes, we had a rough time with the cookbook last week. It was honestly pretty upsetting, and mostly my own fault, I think. I had one sleepless night, and a few very awkward conversations that I had to push myself to actually have (I

Hm. This batch of sugared violets did not work great. I picked a bunch of lawn violets — all I had, which wasn’t very many. And then I tried the dip in sugar syrup, put on wax paper, sprinkle with caster sugar method of sugaring them. The problem is that the clump up as soon

Fairy food! I had a redbud for a few years, but I didn’t realize the flowers were edible. Once someone told me they were, I had to try experimenting. (We’ve kept our garden pesticide-free for ten years now, which makes it much easier to eat out of it!) To be honest, I find that the

Yesterday was a mad rush to finish off the retake photography on the cookbook — I think it is actually done, finally. I have all the photos I need. 4 days left on the Kickstarter, and we broke $13,000 this morning. Neat. We left the kitchen an absolute disaster and simply walked out the door so

On the one hand, it was actually lovely, after a few days of grocery store hot-bar meals because the end of semester is too frantic for cooking, to be cooking again. I was just dry-roasting curry powder ingredients, nothing fancy, but between the scent of the spices and the sandalwood I burned earlier in the