One of the most versatile pastries, that always gives you good results, is the famous linzer. You make the dough, you cut out different shapes from it, and then decorate them reflecting the occasion. It can be a circle, a square with flouted edges, a heart, a star, a tree, or your favorite animal if you happen to have a cutter in its shape – anything you like, really.
One of the joys of the Christmas season is re-discovering our treasured Christmas ornaments that are so meaningful for us. Here is a selection of some of those favorites.
“Do you want one?” a student asked me. Not really knowing what she was offering or what I was going to do with it once I had it, I quickly said, “Yes, sure.” I wanted to be polite. It was my first year of teaching at Seattle Preparatory School in Seattle, WA.
Many of us have numerous recipes hand-written in notebooks or on recipe cards, clippings from newspapers and magazines in a folder or drawer waiting be tried, recipes saved on our computer or bookmarked online.
I like simplicity in everything, including Christmas decorating. Too many lights, too many artificial things displayed, and too much glitter – it’s just too much for me. I believe, less can be more.
“Wisdom is not a product of schooling but of the life-long attempt to acquire it.” — Albert Einstein
While looking through The Whole Foods Market Cookbook, I came across an interesting recipe for turkey meatballs. These meatballs are very different from those I grew up with.
Thanksgiving, this special American national holiday, is always the fourth Thursday of November. Family members (and often friends) get together over a big feast of turkey (even though in these days turkey meat is not necessarily served) and give thanks for the blessings of the year.
Green Lake Park is one of the most popular parks in Seattle. In every season, including fall, there are thousands of people walking or biking the 2.8 miles (4.5 kilometers) long path around the lake while enjoying the scenery.
Inspired by my hamburger bun baking, I wanted more, this time a different type of bread. Maybe a bit bigger than buns. I went back to the Making Fresh Bread cookbook, and there it was: the good looking sounding simple enough recipe for a flatbread.
A few years ago on a flight to Europe while reading a magazine – no memory what kind – I discovered a few recipes from the Australian cook Donna Hay. I am not a magazine fan at all, but upon my return to the USA I went on a quest to find her cooking magazine. Until a year ago, I diligently bought the issues always one-two months behind the current ones, and sometimes I couldn’t even find them in the various bookstores or magazine stands in Seattle.
I dream of coloured inks. Of every kind.