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the perfect pie

By on Jul 9, 2015 in baking, dessert, fruit, vegetarian | 0 comments

So you know that phrase “as American as apple pie”? A great phrase, sure. And apples were important in the history of our nation, what with Johnny Appleseed and all that whatnot. But our nation’s big day is July 4th. Notably, not apple season. But in most parts of the country, it is fruit season. Glorious fresh fruit season, where you bite into a berry that hasn’t spent weeks on a truck, the juices gush forth, and your eyes widen in a big “OH!” moment. And around July 4th, at least in my beloved Midwest, we are at the tail end of strawberry season. And if the farmers did it just right… the tail end of rhubarb season. Which means it is time for the ultimate of pies… strawberry rhubarb. Now I know, I know, I can hear you objecting already. Everyone has their own favorite pie, and in the very personal world of food choice, pie seems to get people whipped into a...

chocolate chip, deconstructed

By on Jun 9, 2015 in baking, dessert, love | 0 comments

Truly, this isn’t new. I posted something four years go about reconstructing the chocolate chip cookies of childhood memory. Or, to be more precise, how I tweaked the recipe my Mom sent me ever so slightly. Many a things have happened in those four years. In the constant way of life, I have learned more from experience. I have upgraded cameras. Twice. Figured out more of the technical, which freed up the path to be more creative and explore how I wanted to photograph my food. I learned more about the technical parts of cooking and baking, which allows for more rampant experimentation with only a hair less trepidation. Read more and more about food, from a culinary and cultural standpoint, how we veered so far into processed, and people are starting to come back. Slowly. People still want processed shortcuts. Sometimes I do, too. And then it hit me… why was I looking for...

coveted chocolate hazelnut deliciousness

By on Oct 14, 2013 in dessert, love, snacks, unprocessed october | 0 comments

There is a substance out there in the universe so coveted, the mere presence of it brought chaos to an Ivy League university as students hoarded it like gold. The name of it, when called out, causes heads to swivel in the hopes there is some to be had. People clamor for it as if it is some sort of currency. Except it would do no good as currency. You would eat it so fast you would be “broke” in a matter of minutes. It is Nutella. And I love it. Or at least, I did love it. It now contains the ominous spectre of high fructose corn syrup, a substance I try to avoid. There are other varieties out there, but honestly, they fall a little flat in comparison to the original. I was resigned to abandoning my love affair with the chocolatey hazelnut goodness. And then one day a cookbook arrived on my door. A magical cookbook full of ways to make your own things most sane people would just buy...

it’s never to early for pumpkin pie

By on Oct 2, 2013 in dessert, love, unprocessed october | 0 comments

I recently came upon another food blog touting a pledge to go “Unprocessed” for October. As in – do not use processed food. The author starting doing this a couple of years ago, and he noted how much his taste changed. Not as in whether or not he liked a nice purple shag carpet or not, not that kind of taste. Taste as in the sense. The thing that happens when food hits our tongue. Honestly, this was not news to me. I largely eschew processed foods in favor of the real deal. Of course I have the occasional day where I just want to crack open a box of Annie’s Mac and Cheese or a nice box of Zatarain’s Jambalaya, but here’s the thing… the more I endeavor to avoid processed foods, the less I have that nostalgic reaction to them, and the less they hit that junk food sweet spot. It’s quite remarkable, actually. If you veer away from processed food, with its overload of sodium, even in...

gingery peachy creamy good

By on Sep 15, 2013 in dessert, experimenting, fruit, vegetarian | 2 comments

Somewhere in my travels I have heard a person’s rump be compared to a ripe peach; so pert and juicy you want to take a bite out of it. I think I would rather be literal and take a bite out of an actual peach. All winter long I stare balefully at the stacks of hard peaches as they sit in pallid orange pyramids at the grocery store. Much like a tomato, I find it hard to buy them, knowing what is coming. Summer. July. August. September in my luckiest times. Farmer’s market peaches so juicy you have to stand over a sink due to the river of juice that bursts forth as you sink your teeth into the sunny sweet flesh. I’m sure there are several lovely derrieres out there in the world. I would still prefer to take a bite out of an actual peach.   I will eat peaches straight up, I adore making a succulent pie with a splash of dark rum, and who can deny the beauty of a jewel-toned peach...

evil truffle genius

By on Aug 5, 2013 in dessert, process, sustainability | 4 comments

Candy. Who doesn’t like candy? We have a primeval urge to eat sugar. At its most base form, it brings us energy. At a more complex level, it can bring us joy. Remember being a kid? That moment when your tongue hit a sweet treat? A bite of melty chocolate? A hard sugary candy nubbin? Even bad candy was still pretty good. And as adults, we still love candy, but in some cases… the flatly sugary smack of an artificially flavored sugar eaten by dipping another hard sugary stick into it no longer holds any allure. The artificial flavors have become tinny to our palate, and I know I for one can no longer take the insane sugar hit of my youth. These days I tend to seek out more nuanced sweets, things that hit me in small, deeply complex little doses. Thank the gods for local confectioner, Katherine Anne Confections. I was in a local coffee shop recently and noticed they were...