I think a lot of us have mothers that once upon a time could be referred to as “forces of nature.” I think Judy Garland was one such force. Perhaps a loving whirlwind? I wouldn’t know, she died when I was very tiny. But, I can sense that aspect of…
Category: Gastronomy
What has this to do with baking? Let me back up a little bit and we’ll get to that. Josh Marshall is a journalist who writes about the political scene. He is astute, insightful, and sometimes he cracks me the-hell-up. So in the midst of one of his essays on…
Dexter: Orange juice, certainly. Tracy: Don’t tell me you’ve forsaken your beloved whiskey and whiskeys. Dexter: No, no, no, no. I’ve just changed their color, that’s all. I’m going for the pale pastel shades now. They’re more becoming to me. How about you, Mr. Connor? You drink, don’t you? Alcohol,…
Butter lettuce, pickled shallots, pistachios, and cherry tomato salad Parisian pot roast, or Daube, or Étouffée, anyway it involves a chuck roast or a brisket and a lot of braising A crusty baguette A champagne coupe filled with berries and a splash of liquor – Chantilly creme optional Salad: the…
Marlene Dietrich’s Zabaglione “Mix three yolks of eggs with three tablespoons of sugar until the mixture is creamy and whitish. Then add a bit more than half a cup of Marsala wine. Mix. In a double boiler beat the mixture with an eggbeater till it rises. Do not boil…