Cooking
August 23, 2009
- Time to make the scones! It's surprising how easily this is fitting into my routine. I can picture myself making scones every morning indefinitely, which would probably be dangerous. There's always a moment, when I add the cream, that it seems like the dough will be too dry. I mix with a spoon, but there's still lots of flour. I gather it together and start to knead, and something magic ...
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August 22, 2009
- More tools. These are the ones I use to roll out and cut the scones. The cutting board is a square of black granite with little flecks of mica or something equally sparkly. It's 12 inches square, just the right size for a batch of scones. In the upper right is a sifting can, about the size of a soup can, with a metal screen top that makes it super easy to sift flour. (Another favorite ...
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August 21, 2009
- Music: Saltimbanco (Cirque du Soleil)My dear spouse is fond of saying that the right tools make all the difference. Here are some of the tools I'm using to make scones. I'm getting very friendly with them. That's a pastry cutter nestling inside the big bread bowl under the spoon. Having tried to cut pastry without one, using two knives, for example (we won't talk about the food processor), I ...
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August 20, 2009
- Breakfast: yogurt and peaches. Managed to resist the urge to turn on the oven.This morning's music was Chopin's Nocturnes - a bit more contemplative. Killed the first 5-pound bag of flour. Another waits in the pantry. I will need to buy more cream soon, perhaps tomorrow. Got 32 scones out of today's batch - not sure why the extra 2.When I was getting butter out of the freezer, a plastic ...
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August 19, 2009
- This morning I felt the need for some music to make scones by, so I popped Mozart's Eine Kline Nachtmusik in the player. Brisk and cheerful, perfect for cooking. Thinking you might like to see what we're talking about, I baked up a scone to photograph. Of course, having baked it, I then had to eat it. Ah, the sacrifice. Very good with black raspberry jam. Moved a loaf of bread out of ...
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August 18, 2009
- Managed to resist having scones for breakfast (strawberries and yogurt instead), but since I'm going to tea later today and will have scones there, it's not much of a feat. Yesterday after washing up, I set aside the scone-making equipment instead of putting it away. That was a good idea; it made the whole process easier than if I'd had to get things out of cupboards. Thirty more scones are ...
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August 17, 2009
- Inspired by Julie & Julia, a delightful movie (Meryl Streep is brilliant as Julia Child), I've decided to blog about a much less ambitious project I'm undertaking. For this year's Authors Tea at Bubonicon, I'm going to make cream scones. Since we get dozens of guests (100? 300? we've never counted...), I figured I should make ten batches, or approximately 20 dozen small scones, hoping ...
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August 5, 2009
- One of my passions, other than writing (oh, and Springsteen) is cooking. I love to eat, ergo I love to cook. So it was a real thrill to be asked to be featured in the St. Louis Post-Dispatch's Let's Eat section. Here's the link:and, um, it might be good to not pay any attention to the calorie count. Enjoy!
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August 5, 2009
- The eggplant was waiting patiently in the refrigerator since our trip to the Sunday Farmer’s Market. Senses on high alert this past Sunday. Many people. Crowded. White capped booths, a food carnival of sorts. I stop at one of my favorite vegetable stands owned by very friendly Asian folk. One day I heard the younger man tell the lady buying his purple cauliflower that he was a biology major and ...
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July 30, 2009
- Yesterday reading blogs about food made me hungry. Throughout the day I thought of what I would prepare for dinner: Lamb chops, jasmine rice with Quinoa and curry powder; a simple salad of tomatoes cucumber, feta cheese, and a drizzle of olive oil and vinegar. I love the smell of the chops sizzling away in mild coconut oil, browned to a nice crisp on each side. Seasoned with just salt and pepper, ...
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