I’m baking a lot of bread these days. Holding the ImaginariYUM to its name and experimenting several days a week — with different kinds and percentages of flours, with hydration levels, with folding techniques and bulk fermentation times. Even the not-so-great loaves are a thrill — the deductions of what went wrong, why perhaps this baking temperature isn’t great for that particular formula in this particular oven. It makes me remember that despite giving up in chemistry in high school, I’m a scientist at heart. I want to know how things work, why things are they way they are. Making naturally leavened bread is the perfect juxtaposition of science and my other love, art. Know thy formulas, deduce, experiment, test again, but feel it and express it with your heart and soul. Continue reading →
During the holidays, it’s hard to stray from the old classics. Besides the Mexican hot chocolate biscotti I fiddled around with, I mostly made the tried and true last year: dark chocolate peanut butter blossoms; mint mocha crinkle cookies; speculoos breakfast buns. But the new year is ripe for experimentation. Gone are the stresses of upholding the traditions of not only your own nostalgia but everyone else’s. You can make the people you love happy not only by helping them relive their childhoods, but engaging them with something new and delicious. “How about some pumpkin walnut ravioli in a brown butter sage sauce for dinner?” I asked the husbo last weekend. He could do nothing but nod soundlessly and enthusiastically in eager anticipation.
Well folks, we made it. 2016 is over and gone, and 2017 is here — of course, as we knew it would be. On the eve of a new year we always proclaim the previous to be “the worst year ever,” willing the next to be better and brighter, because it just has to be, right? Seriously, we do it every year. And while 2016 might have been an exception in crappiness, even in our current era, on the grand scale of politics and the like I’m not betting 2017 will be much better. But a friend posted a thread on Facebook encouraging people to post the good things that happened in 2016 — because on a personal level, I’ll bet there were as many for you as there were for me. I spent much of the year trying to regain my footing, find my place in the world — a miasmic endeavor that left me, often, in tears. And yet, 2016 was the year my sweet nephew Charlie was born, and it was the year I married the love of my life on the most gorgeous day of the year — two huge events that also left me in tears, but happy ones. Watching videos of Charlie laughing over and over again and just looking into the eyes of my new husbo have been a salve to my soul. And as 2016 came to a close and 2017 dawned cold and sunny, I’m stepping closer and more firmly to where I want to be, where I need to be, where I belong. And so, in honor of this awakening, I’m sharing with you these Orange Cranberry Streusel Muffins — as bright and glorious as the cold winter sun, and like a warm hug to welcome you in from the chill of last year.