Tag Archives: Food

Daily Diversion #123: Baking, Not Crying/Dutch Baby

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It wasn’t all tears and boredom whilst my Internet was down. I made this scrumptious Dutch Baby for my mom’s birthday breakfast. If I cannot write, I bake. It’s therapeutic, creative, and opens my writing mind like a fierce, bracing gust of wind.

Mixed Berry Dutch Baby

Mixed Berry Dutch Baby

Easy, gorgeous, and light.

Slice of life

Slice of life

What beautiful berries!

Cast-iron skillet

Cast-iron skillet

This is no ordinary skillet. No, it has an impressive pedigree. It was purchased, second-hand from a Goodwill, for my mother-in-law by her mother-in-law in 1953. She, in turn, gave it to my husband, The Chef, about 3 1/2 years ago. Before we married, before I became part of its story. Now, by baking this simple Dutch Baby, I’ve joined the line. Melded myself to their family history. Our family history.

Daily Diversion #105: Here Are Some Delicious Photos For You to Look at Whilst I Work on a Short Story

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I have reached the frenzied, delectable stage of writing my current short story. All of you writers know what I am talking about: that blissful point where everything-plot, characterization, language, action-clicks into place. When it all begins to make cohesive, beautiful sense. That is where I am at today, dear readers. It feels good, but it is also time-consuming. I will be back tomorrow with several posts. Until then, feel free to let your gaze wander over, and your mind reflect on, the charms of this little gallery. I’ve had a tasty and sociable few weeks, wouldn’t you agree?

Yep, it’s a chicken!
Avocado carcass
Homemade chili served over tortilla chips, topped with queso cotija and guacamole.
Homemade chocolate mousse and whipping cream parfaits, topped with slivers of sea salt dark chocolate.
Framed Charley Harper canvas giclees.
Curry pizza
Drinks
Mussels
Pizza

“Not that the story need be long, but it will take a long while to make it short.”-Henry David Thoreau

Daily Diversion #104: Lazy Sunday

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The frozen sky spits out a combination pack of snowflakes: huge, miniscule, fat, puffy, wispy, deflated. Something for everyone, except me. I am ready for spring; curmudgeonly winter with his ridiculous whims needs to go away. Back to yesterday, or last week. Back to when he was wanted, appreciated, welcomed.

Snowy day, snowy day.

Snowy day, snowy day.

I have no energy, just a belly full of decadent food and a gaping need for a long, warm nap.

Creme Brulee French Toast

Creme Brulee French Toast.

Goodnight, all. I’ll write tomorrow.

 

Here’s a Synopsis of Our Burns Night Supper and the Recipe for My Vanilla-Blueberry-Bacon Cupcakes, with Mouthwatering Photos

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Our 2013 Burns Night Supper was a rousing success. It was a great reminder of what a wonderful, loyal, hilarious group of friends we have. The Chef and I spent months assembling every piece of the puzzle: the menu, music, guest list, drinks, poetry, toasts. Finally, on 25th January, everything locked into place: we had an amazing time. Once our friends started arriving, I more or less put my camera down for the night. Good photos are in short supply, but I plan on posting a video of the winning toast soon. To make up for lack of photographic evidence that the party, indeed, took place, I have decided to share my famous cupcake recipe. These cupcakes are, to be honest if a bit immodest, scrumptious. After concocting this dessert, I spent 2+ years refining the method and ingredients. Now you, dear readers, can benefit from my diligence. A few words of warning, however: one taste, and your friends and family will pounce on your cupcakes like a pack of wild beasties, leaving behind nothing but shreds of cupcake liners, pools of drool, and their dignity. The Burns Night revelers would tell you as much

VANILLA-BLUEBERRY-BACON CUPCAKES WITH CARAMEL ICING AND BLUEBERRY COMPOTE* (Makes 24 cupcakes)

Fear not: although this recipe is comprised of three components, with each one made entirely from scratch, it is easy. Trust me. Because of setting time, we’re going to cook backwards and assemble forwards. Continue reading →

Counting Down to Our Burns Night Supper, Part Three: Scottish Libations

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This morning, The Chef made a trip to the party store to pick up what he calls Produce of Scotland, which is a crucial component of our Burns Night Supper. Although we will also serve wine, beer, and miscellaneous alcohol, next to these lovelies they matter not.

Produce of Scotland

Produce of Scotland. Photo by The Chef.

The McClelland’s, although not our favourite, is perfect for the Scotch Tasting event: there’s a Lowland, a Highland, and an Islay. The wee bottles of Glenfiddich are the Toasting Contest Prize. The Glenrothes on the right is just because. The Botanist Gin on the left is for the odd person who isn’t into whisky but still wants to enjoy a sip of sweet Scotland’s finest.

Counting Down to Our Burns Night Supper, Part Two: The Toast

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A great advantage of throwing an annual themed party is that you have the opportunity to tweak some of the components, adjusting for both so-so elements and after-the-fact brilliant ideas. Knowing that you have a do-over approximately 365 days in the future eliminates any post-party regret. Probably the biggest addition to our 2013 Burns Night Supper is the Toasting Contest. The Chef came up with the idea; he’s a smarty, that one.

All toasts must be original compositions. A bottle of Scotch goes to the winner. Am I puckish in hoping for a bunch of tipsy, off-the-cuff entries? Alcohol often breeds strange, unexpected eloquence in tongue-tied speakers, so it is a possibility. That’s entertainment, folks! Does it sound like I plan on plying my guests with drinks in order to promote a more interesting Toasting Contest? That is not my intention. No, not at all. Nothing to see here.

The Chef has prepared a back-up toast, in case no one else enters the contest. That would be awful, and would mortally wound our sensitive feelings. At least we’ll have a bottle of Scotch in which to drown our sorrows. We hope that this newest delight pleases our guests. If not, there’s always next year.

The Chef's Toast-in-Progress

The Chef’s Toast-in-Progress. Instagram.