This Thanksgiving, Erik’s sister, Sarah, hosted us in San Francisco, which is weirdly basically halfway between Boston and Anchorage. We got to spend the weekend with Erik’s family, which was lovely, and meant lots of good eating. For Thanksgiving itself, Sarah let Erik and I help out with dessert, which was pumpkin flan and blackberry pie. Erik is the flan expert in our relationship, so pumpkin flan was an obvious choice as our contribution. It was a team effort, with Sarah and Trevor staying up to take it out of the oven when the time difference finally caught up to …
So I know I said I would be making sourdough starter, and I will, but it would be really mean of me not to pass along this recipe to you all first. On Friday night, which was our last night staying with Barb and Randy, Erik and I cooked dinner. Or, more accurately, Erik cooked dinner (Bucatini all’Amatriciana) and I put together an easy, but impressive looking, dessert. Because we were going to be serving a pasta dish, I wanted a lighter, but still Italian, dessert. And, surprisingly, I had never made just a regular tiramisu for the blog.
I’m writing this from my kitchen counter, taking a break from packing, but by the time I post it (a day early, I know) I’ll be in Washington State, catching a ferry to Alaska. I’ll spend the entire month of September there, hiking, kayaking, exploring, and, obviously, baking. With Erik moving to Anchorage for two years to clerk, and me not starting work for another couple months in Boston, I’m very excited to have the opportunity to get to know a state I’ve never visited. AND I’m very excited to take this ferry, which will bring us from Bellingham, Washington …
Last week, I told you I’d be doing two weeks of pie posts from Thanksgiving. But then, on Tuesday, I made a recipe that changed everything: Chocolate Mousse out of my Science of Good Cooking Cookbook. You can wait on pumpkin pie – this recipe is an immediate need-to-know. In fact, I think The Science of Good Cooking may be making its way into my regular rotation of cookbooks.
It turned into Fall yesterday. No warning, no gradual changes, no typical New England back-and-forth. Friday it was hot and sunny shorts-and-a-tank-top weather. Yesterday it was cool and crisp flannel-and-jeans weather.
It’s Labor Day weekend. Classes start on Tuesday. All signs are pointing to the end of summer. So, naturally, I had to squeeze out one more truly summer recipe before the invasion of pumpkin spice.
I’m a plan-everything-far-in-advance kind of person. Like, if I know I won’t have time to bake, I’ll make two recipes the week before. But sometimes, a whole weekend can work out perfectly with very little planning at all.