Our first day is now behind us. And except for being sleep deprived it was quite wonderful. We dropped our bags in our small Air BnB and set out to discover our new neighborhood--Trastevere. … [Read more...]
Cinnamon Raisin Danish: A Labor of Love
I made my first batch of danish in more than 23 years for our monthly FBLA meeting. When I had Bakers' Dozen, my bakery in Stowe, I made a minimum of one batch of 45 large danishes every day. The finished dough weighed close to ten pounds. I would begin the process in the afternoon making the dough, resting it, cutting the butter so it created a pad, incasing the butter … [Read more...]
Spicy Shrimp with Orzo
The Two Broads pantry reflects our very different backgrounds and tastes as well as our common bonds. Cumin, coriander, ginger, turmeric flavor Mz. Riz's family meals, while garlic, onions and a variety of pastas are mainstays in mine. Yet, no meal would be complete without vinegar and Thai garlic sauce for Mz. Riz. So this dish is a perfect blending of our cultural … [Read more...]
Weekly Photo Challenge: Future Tense
The future is never so evident as in my garden. In fact, my favorite word is inchoate: Just begun and so not fully formed or developed. … [Read more...]
Braised Chicken a la Suzanne Goin–Delicious, actually better than that
It is no secret that I love Suzanne Goin and her approach to food. She is a goddess full stop. I met a fellow "Goin Groupie" Kelli Abrahamian at the last FBLA meeting. It's incredible how a shared sensibility can bring two strangers together and make them feel like long lost sisters. That's how I felt with Kelli as we waxed poetic about Suzanne and her food. (Kelli also … [Read more...]
