After a day of recipe testing (challah, brown butter scones, ginger-peach muffins), the beach at night is pretty amazing. Well, it’s always pretty amazing. But carbo-loading helps everything.
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I am going to get the word out about this amazing blog. This picture is gorgeous and this whole project is amazing!
very cool. thank you. i’m open to suggestions, you know. nothing legal except shakespeare jokes, but let me know if you want a particular sort of recipe and i’ll see what comes up.
I have no suggestions, just musings. right now, for me, cooking & death seem to be bizarrely intertwined. what with the deaths of family members and illness being a theme in my life for the past 7 years, everything in my kitchen has turned to health food: legumes, folate, spinach, carrots, low fat meat, enriched eggs — healthful eating is great, and very Moosewood Cookbook, etc., but I have to also admit that it is dispatched in the coolness of The Shadow.
To compensate, I have developed a Dionysian hobby — making what I call “art liqueurs.” (Am I bloody spelling liqueurs right?) They take years! Two years of steeping for my orange and coriander cordial, which I call “Casanova’s Dream,” one year for the apricot, cherry, and mango-infused rum that I call “Goblin Market,” and I have just begun a chocolate-infused brandy, now turned pitch black, which I call “The Dark Night of the Soul.”
I don’t even drink them. They sit on my counter and glitter. My husband shrugs.