The post with too many names.

Here it is. I’ve made it all the way to 100 posts! I can’t imagine how in the world I’ve found 100 things to write about in the last two years, but I hope you’ve found them interesting and informative, enough to keep reading at least. So, at this milestone, let me thank you again for faithfully reading and for allowing me to feed my soul a bit with writing.

When I first envisioned this post two weeks ago, it was going to be called, “Distraction is the best medicine.” I had just received some pretty earth-shattering news, the true magnitude of which didn’t hit me until a few days later. Luckily, I was headed out of town to celebrate my mom’s birthday, looking forward to being enveloped in the arms of family and welcoming the distraction of celebration, fun times and happy faces.

A few days later, I could have called the post, “When it rains it pours.” My 94-year-old grandmother fell and cracked three ribs, my mom was scheduled for foot surgery, my great-aunt (also in her 90s) entered the hospital with bronchitis and my aunt took ill with pneumonia.

It felt like our family was falling apart. So the more appropriate title became, “What doesn’t kill you makes you stronger.
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Using what you have on hand.

I have entered the week quite exhausted and out of sorts — the drama of the fire on Saturday didn’t help, then I classically overscheduled myself on Sunday. I had committed to volunteering in the afternoon, which I always enjoy, followed by a Super Bowl party that evening. Somehow I just ran late all day, leaving me distracted and mentally tired, both at those events and in easing back into the work week. The good news is that I perfected a new recipe and have been able to feed my stress with sweet, spicy, chocolatey goodness.

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Culinary Bucket List: Rhubarb

Somehow in my more than 30 years (ahem) on this planet I have missed (escaped?) a run-in with that lithe, fuchsia vegetable known as rhubarb. Sure, I know what it is and what it looks like. I know people bake with it, and that it is often married with strawberries and featured in things called “slumps” and “grunts,” or more familiarly, crumbs, crisps and pies. I’ve never actually had the pleasure (?) myself, though.

I sort of despise celery, unless it’s well cloaked in soup or sauce, so avoidance of rhubarb in its resemblance to pink celery could have been unconscious. That certainly doesn’t endear me to it.

But people seem to speak of rhubarb with a certain reverence — as a plucky little vegetable that transforms from a crunchy and bitter stalk to a tart, soft compote. It creates desserts that we associate with our heritage, like those old English puddings and American-settler era fruit crisps. I’ve heard rhubarb described as “what tart would smell like, if tart were a smell.”*
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Cooking Spree: Cake balls

It has come to my attention that some of you don’t know about a little thing called cake balls.

They will change your life. And your waistline.

I first discovered cake balls at my cousin’s wedding — I thought they were truffles, but instead I bit into this gooey, creamy, flaky, unidentifiable substance. It was delicious heaven.

When I got back to the office, I was raving about these wonders and my fellow-foodie coworker scoured Google for them. That’s how we found Bakerella, the grande dame of cake balls. Her blog is the go-to source for all cake ball varieties and amazingly inventive ways to decorate them, and her “cake pop” cookbook is on the New York Times bestseller list.
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Sherlock and shortbread.

I finally watched “Sherlock Holmes” this weekend on HBO — the Guy Ritchie version, not to be confused with PBS’s recent “Sherlock” series. (I loved the PBS series, which cleverly updates the characters to modern times.)

I’m a huge fan of Guy Ritchie’s, ever since I saw “Snatch” at the movie theatre by mistake. I like his cheeky take on things, and I find his camera angles and direction to be really interesting, dare I say genius. Ok, I’m easily impressed. I don’t usually care much about Robert Downey, Jr., or even Jude Law, but I thought the movie was entertaining, and definitely watchable. More importantly, it inspired me to bake.

Something about the cold, somber shots of industrial, 19th century London made me crave a spot of hot tea … with shortbread. So in my usual, rash display of weekend binge cooking (or baking, as it may be), I made homemade shortbread at 10 pm. Keep reading »

Recipe Roundup: Cookies, Shells and Stew

The latest issue of GOOP out this week highlights a top-10 list of favorite food bloggers. Thanks, Gwyneth! I’d already loaded my Google Reader with blogs of food writers and home cooks I found through word of mouth — they share their recipes, entertain me with their witticisms and give me inspiration for trying new foods or improving on my standards. After reading the GOOP list, I’ve tripled my blog reading list … which is going to reflect well on work productivity, I’m sure.

I’ve relied heavily on my regular food bloggers this week for ideas, so I need to highly recommend some new dishes to add to your repertoire. Keep reading »

Cooking Spree: Blueberry Scones

I’m a big freezer.

(I mean, I freeze a lot of things. Not that I’m a large appliance.)

(But you probably knew that.)

As you saw earlier, I’m in the midst of a cooking spree. I noticed that I had some leftover frozen blueberries for some reason. Sometimes when I buy fresh blueberries, I pour them onto a sheet pan, freeze them and then store in a Ziploc bag to preserve them. I hate throwing away food, so I decided to seize this perfect opportunity to make scones. Keep reading »

Cooking Spree: Chocolate Banana Bread

I have a confession to make:  I’ve been on kind of a cooking spree.

Well, a baking spree. It’s what happens when I don’t cook for awhile. It all builds up and comes out in a binge.

I was visiting a friend in D.C. a couple of years ago, and she served this amazing banana bread with chocolate chips. A winning combo. I don’t make banana bread often, maybe once a year, but I had some leftover bananas just about to turn and a hankering to bake something. Plus I live and breathe for chocolate. Any kind, anywhere, anyhow. Keep reading »