Brownie Chunk Cookies update

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?

Food Blog December 2014-0972

Till next week, my friends…

Rain check

Hi friends. I’ve got something glorious for you. There are meatballs. There is zucchini. There is miso and garlic and lemongrass and ginger. It looks a little like this:

Food blog July 2015-1180But you’re not getting it today. Because I’m in the air, winging my way home to California from Charlottesville, Virginia, where I’ve been visiting my family and doing too much eating, and drinking, and sightseeing, to even think about composing a short tract about meatballs. That’s the way of vacation, I suppose.

So I’ll see you soon, I expect, once I’ve had time to readjust to west coast time, and sort through my thoughts. Be well!

Two-fer

Real talk, friends. It’s October. I want treats, no tricks. The semester is plunging ahead at an alarming rate – week 8, the halfway point, begins tomorrow. There are papers (so many papers). There is lesson planning. There is Chaucer. There is conferencing. There is Toni Morrison. This professor thing is serious.

Though I’ve been cooking up the storm I wish we were having (c’mon, Fall! Hit me!), in between all the other responsibilities that have to come first because, well, that’s what I get paid for, the posting thing is a slow process this tortoise has run out of time for. Again.

Here, then, is the deal. No post today. Sorry. I know. BUT! I’ll make it up to you. I’ve got a doozy for next week with two recipes, and for the week after with another two. That’s right, it’ll be 4 recipes for the rest of October, and all I ask of you, friends, is for this week to get my business in order.

Here’s a preview of what you’ve got to look forward to:

Food Blog October 2014-0674Be well. I’ll be back soon.

Far Afield

DSC_0368As you read this (though not, by the powers of blog scheduling, as I type it), I am time zones away from my usual haunts. This year, as a kind of fiscally irresponsible reward for obtaining and then completing my first year of a full-time, tenure track position as a college professor, N. and I decided to give ourselves a real vacation. We’ve spent the last week or so tooling around the Pacific Northwest, visiting graduate school cronies and spending a tear-worthy 4th of July weekend on the northern Oregon coast (9 people, 4 dogs, board games, infinite cheese platters). Our faces hurt from smiling.

But now we’re traveling with just the two of us, doing the fiscally irresponsible portion across part of an ocean, in Kauai. And I thought, I really did, about getting a post all ready for you, with a recipe and all. But then I thought, well, it IS vacation…

So rest assured, I have a dish planned for us. The photos are all edited. The recipe needs only be proofread. But I’m saving the writing of the post itself for once I return, next week. I’ll need the time for salt and sand and green and waves to instill me with fresh prose. Consider this an inspiration-gathering raincheck.