Category Archives: cooking

small batch.

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grandie b whips up a late night batch of her chocolate chip cookies

no recipe

improv as needed 

no fear. 

“cooking with kids is not just about ingredients, recipes, and cooking.

it’s about harnessing imagination, empowerment, and creativity.”

-guy fieri

sweet spots.

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have you ever asked yourself,

“will today be the day I combine my love of baking with my love of arts and crafts?”

if this is the day, here’s what can help

the brand new disco, glitter, chocolate chips

this hit all the sweet spots for me

a holy trinity of sins.

 

“you know, your clothes may say disco, but your eyes say rock and roll.”

-giuseppe andrews

 

 

image credit: nestle’s

say my name.

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i recently made a new recipe

and

finally used my worcestershire sauce!

like finding an old friend

nothing had really changed

  still can’t pronounce your name

still in that familiar bottle

how nice to bump into you

so long until i see you again

whenever that might be.

 

“i’m pretty sure 2020’s safe word was

worcestershire sauce

and we couldn’t say it right.”

-T-laine

what’s your secret?

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i’ll never forget that wonderful yellow cake with the warm apple topping

 my mom would sometimes serve us after dinner

 years later when i was a mom

i thought of it again

asking her for the very fancy recipe

 she was surprised

oh that? it wasn’t fancy at all

i bought a pre-made pound cake, cut it into slices,

heated up a can of apple pie filling, and poured it on top.

then i was the one who was surprised.

What secret family recipe is in your lineage?

“don’t let the secret recipe die with the inventor.”

-nathan myhrvold

madelines on my mind.

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shared a kitchen and an online live cooking class

with one of my grandies today

we had

a fast-working sur la table pastry chef

 equipment, ingredients, and time

 we both worked hard for 2 hours

improvised along the way

 scrambled to find things

as the chef added in a few surprises

like making two royal icings

of different consistencies

all while

white chocolate melted

dark chocolate melted

not burning

never mixing

coloring the icings

buttering and chilling the pan

twice

after many, many steps

 we had pretty much trashed the entire kitchen

but in the end

we had created

wonderful french madelines – vanilla bean halloween style

 more tiny cakes than cookies.

“cooking is at once child’s play and adult joy. and cooking done with care is an act of love.”

-craig claiborne

 

butter on your birthday.

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“i was 32 when i started cooking; up until then i just ate.” -jc

happy memorial birthday to julia child,

american chef extraordiniare , rebel, eccentric, pioneer, lover of all things butter

and the one who brought the art of french cooking to america.

“with enough butter anything is good.”

-julia child

“miss child is never bashful with butter”

-phil donahue 

 

jc -i plan to whittle a stick of butter into a smaller stick of butter today in your honor. 

 

 

image credits: (b/w) google. com, (color) butter sculptures, pennsylvania state fair

 

 

 

toast.

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I’m not gonna’ lie, i’m pretty good with toast.

 

“What is the right way to cut a piece of toast?”Diagonally, insists the narrator in NIcholson Baker’s novel “The Mezzanine.” It creates a “triangularly cut slice” which in turn yields “an ideal first bit.” With rectangular toast, you must “angle the shape into your mouth, as you angle a big dresser through a hall doorway.” (Dwight Garner, NYT book critic’s new essay on the literature of breakfast food.)

“i have trouble with toast. toast is very difficult.

you have to watch it all the time or it burns up.”

-julia child, master chef (1912-2004)

 

credits: New York Times, Dwight Garner, Nicholson Baker,”The Mezzanine”, google images

primavera.

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watched a live cooking lesson

with chef isabella

working from her home kitchen

making pasta primavera

she’s italian, passionate, spirited, direct

naturally hysterical

i learned some techniques

as well as

her recipe, hand gestures, italian numbers, and lots of improv skills

at one point in the lesson

part of her burner broke

she just cursed and moved to another

there was a live feed for the 500 of us who were watching

at one point, her husband, pazzo, who was helping

made his own funny comment to the viewers on the feed

pazzo to everyone:

“omg, lmao. $100 says that stove is gone when the quarantine is over…if not sooner!”

no wonder they are married

no wonder it was all so fun

no wonder i’m going to make pasta primavera

brilliant, every minute.

“i’m not sure I’d write a good cookbook, but I might make a good cooking show.”

-christopher walken

adjustment.

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the origin soup 

on thursday I went home with a cold

looking for comfort food

not wanting to go to the store

I made soup out of what I found in my kitchen

I  put it all in a crockpot, turned it on, and waited it out

 problem was

after 4 hours

it did NOT taste good

I added more herbs and some fresh salsa

I waited it out

tried again

nope, not good

added more things

now on day 4 of the soup saga

added in even more things

continued cooking

next move

add in tomatoes

but that can wait

until the morning

it’s now taking on

a creamy porridge texture

still slow cooking it

some beans still hard

still does not taste good

now a lot of soup

I could easily survive

the rest of the winter

if snowed in with this soup

it would still not taste good

but I would never go hungry

this might go on forever

like a sourdough starter

perhaps I can pass it on

to my children one day

tomorrow will be the best day ever

when the soup will all come together

I just know it.

“cooking is the art of adjustment.”

– jacques pepin

plans.

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the recipe said it was easy

only 4 ingredients

no cooking

only

melting

spreading

drizzling

chilling

but

they did not say

not to wear a white sweater with bell sleeves when melting chocolate

don’t forget that you have to individually unwrap each caramel

while chocolate is still warm and not solidifying

that the peanut butter chips won’t actually drizzle

that the caramel will come out in blobs

that the chocolate on the bottom won’t easily come off of the foil

that the slab will not actually break in the right way

that the 4 ingredients will re-solidify in the disposal

that the whole thing will not resemble the picture

that it will still taste good if people are daring enough to try it

that this will be a one-time recipe for me.

‘just because you make a good plan, doesn’t mean that’s what’s gonna happen.’

-taylor swift