You can tell I’m not as frantic as I was, because I have time to do optional cooking again. There were a few months there when I was working harder and longer than I ever have in my life, and eating became very functional — too many frozen meals, packet ramen, whatever was easy and […]
Time for Optional Cooking Read More »
I made these to serve triple duty — I wanted to put some out at yesterday’s event, I’ll include them in the next batch of Patreon boxes, and I also just like have meringue kisses around for nibbling on — they’re perfect when you want a tiny hit of delicate sweetness. So I made a
Rose Cardamom Meringue Kisses Read More »
Now that the semester’s over (I’m hoping to finish my grading today), I’ve started baking for the spring Patreon treat boxes (which I think we’re going to be shipping around the 2nd week of June). If you join now (by the end of May), you’ll get a June box, which is something like a 75%
Lime & Rosewater Shortbread, with White Chocolate & Centaurea Petals Read More »
One of my priorities with Vegan Serendib is to make sure that it was as substantial a book as Feast — I didn’t want the vegan edition to be a lesser version. So it’s roughly the same number of total recipes, the same page count, etc. But as we’re making final decisions this week, one
Just as Substantial Read More »
We’re getting so close to finished with Vegan Serendib, I can taste it! (Taste it, see? It’s a food joke. Good thing I amuse myself…) We have a cover, courtesy of our fabulous designer, Jeremy John Parker! Hoping to finalize indexing and copyediting this week, then final interior layout tweaks. Ordering print galleys next week,
Just one more Easter pic, the kids making the jello that went into the trifle o’doom. At least they had fun.
Making Jello for the Trifle O’Doom Read More »
Last Easter pics. Roasted variegated carrots (toss in olive oil, salt and pepper, roast at 425 for 20 minutes) very easy, very pretty, very springtime. And I got to break out our new grill for a party for the first time, and it worked really well! I had done some cooking in advance, but with
Very Easy, Very Pretty, Very Springtime Read More »
My poor trifle really was a disaster — it was sort of a tasty fruity soup, but not anything you really wanted to eat a lot of. We ended up throwing most of it out, alas. Well, live and learn. Kevin also noted that he doesn’t really like jello in trifle, and usually he loves
Kavi has discovered that she loves devilled eggs. She got a couple during the party, but they went fast, and after the party was over, she and I were lying on the couch watching Gilmore Girls together, and she said, pathetically, that she really wanted devilled eggs, and we didn’t have any. Tragedy! I said,
Discovering a Love of Devilled Eggs Read More »
Lamb with homemade mint sauce (the vinegar kind, that cuts so nicely through the richness of the lamb). This is a dish I really love, and I only have maybe twice a year? So it’s very satisfying when I do. Kind of funny how me and my Irish friend were super-enthusiastic about this dish, and
Lamb with Homemade Mint Sauce Read More »
