Posts from the ‘Weekend links’ Category

Weekend links, March 5

Friday afternoon at The Getty. LA is kind of pretty sometimes, I admit. 

All I want lately is roasted vegetables. (And cake, and bourbon. But let’s focus on the roasted veggies …) Here are some good ideas for changing up the roasted veggie game.

Permaculture urban food forest. Four things I love, even better together. Way to go, Seattle.

Speaking of cake and bourbon, here’s a cake that should just be called Bowen Temptation Cake.

A social history of white bread, written by our cousin’s professor at Whitman. (Speaking of which – Professor of Food Politics? Almost makes me want to get a PhD. Almost …)

It’s a super busy week ahead, including two little catering jobs, three teaching nights, and a daylong workshop on Saturday. And more posts to write! Lots of fun stuff coming up, including a lovely pink cake, some sweet-tart little citrus-coconut tartlets, and a recap of the fantastic Medieval desserts (yes, for real) workshop we did at The Getty on Friday. Stay tuned!

Weekend links, Feb. 27

Pizza dough ready to rise, Friday evening.

I’m a little preoccupied today by the presence of an adorable 17-month-old, but I still have a few things to pass along.

You should probably look at these ridiculously beautiful photographs of fireflies.

This cake has been on my “to make” list for a while, and I’m excited to make it today for a potluck at Brett’s office tomorrow. Also, yes – I apologize for posting this since it’s probably not strawberry season for most of you. We are super lucky to have strawberries at the farmer’s market about 11 months out of the year, and that is something I try not to take for granted.

Experimenting today also with a slightly Mexican-inspired version of my favorite banana cream pie. Cinnamon-infused and agave-sweetened pastry cream, cajeta instead of caramel sauce, cinnamon whipped cream, and Mexican red bananas. I’ll let you know how it turns out.

Now back to pretending this remote control is a telephone and giving airplane rides through the living room. Have a great week!

Weekend links, Feb. 13

Table’s all set for last night’s Indian-themed dinner party.

It’s roasted chicken season! Don’t let this scare you – get comfortable so you can always pull a roast chicken out of your back pocket. (Not literally.)  Ruth Reichl lays out the basics.

My lovely and super-talented friend Rachel just coordinated an event for New York Fashion Week. See her behind-the-scenes scoop!

Speaking of food to pull out of your back pocket – The Kitchn is compiling a list of recipes to know by heart. My list of stuff to memorize looks something like this: chocolate chip cookies, brownies, roast chicken, basic vinaigrette, granola, buttermilk scones, focaccia, pizza dough, risotto. I’m about a quarter-way there!  Any other suggestions?

I’m in the process of designing my new business cards and am a little overwhelmed when I look at how many awesome ones there are out there in the world.

I’m going to go with an emphatic “pop” on this one. Sometimes I actually am Midwestern.

A look at how one family plans a week of meals. We’re good at this sometimes, other times not so much.  Maybe once our schedule settles a bit we’ll get into a new routine.

One follow-up to last week’s links: this week I made my go-to granola with coconut oil instead of olive oil. Verdict: amazingly delicious, but super rich. I find it best in smaller quantities as a snack (rather than in a big bowl for breakfast), or mixed with other cereal (Trader Joe’s bran cereal is a winner!). Perfect for granola gifts, which I always make a tad bit sweeter or richer.

Have a great week! I’ve got a super busy and hectic one ahead of me, but it includes lots of things to look forward to: Valentine’s Day, charcuterie week in cooking class, finishing our croissants in baking class, a milk steaming/latte art class at Intelligentsia, teaching three of my favorite classes, doing my favorite lecture in a class at Pomona, happy hour with one of my favorite ladies, and a visit from an old friend … so I think I’ll make it through.