No new recipe today, I’m afraid, for though I do know what our soup for March is, a combination of being back in school for the semester and unexpectedly running out of eggs has not left enough time for composing and photographing a final February dish.
That being said, if you need a sweet baking project in the next week, may I suggest this one? And may I suggest further, after a little experimentation this weekend, that the addition of about 2 teaspoons of instant espresso powder to the brownie component, and about 1 teaspoon of cinnamon to the cookie component, makes something even more transcendent?
Till next week, my friends…
Guest post later today! Check back…
I haven’t been the most reliable of posters lately, I know, but it is “that time of the term.” Next week there’s a long weekend, which I’m using to do a little recipe developing. Till then, as a consolation prize, here are a few non-recipe related photos I’ve played with and liked the looks of. Enjoy, and have a lovely week!
Lots ‘o lemons
Loved the mix of browns and the uneven curve of the bowls in my cabinet.
Playing with depth of field.
Strange layers and crevices of a brainy head of cauliflower.
Taking the week off, friends, after a first dip back into school. See you next Monday, with pasta!
If all goes as planned, I’ll have a recipe for you tomorrow morning.
This is more a pizza-crust promise than a pie-crust promise, but I’ll leave you to knead your way through the details, and this teaser place-holder, while I try to carve out a few minutes for a post…
See you then!
Friends, things just got real. I counted it up yesterday, and this week I have to get through at least forty student papers AND head to a literature conference out of town. There’s just no way to jam a worthy post in here, and there likely won’t be next Monday either.
In my absence, then, may I suggest a look back to something worthily springy? Rhubarb, that old-fashioned, sour pink stalk, one of my favorite spring vegetables, doesn’t get nearly as much publicity as it should. Let’s give it its day in the sun with this simple, slightly sweet, cornmeal based cake.