What a difference a week makes! Today, I came home from 3 days on Nantucket with my mom, where we shopped, biked, and ate/drank particularly well. Then, when we got back to Duxbury, I got to see my cousin, Jim, get married! And now I’m sitting on my couch, watching Stranger Things (don’t worry, Erik, I’m rewatching the first couple with my mom, not watching new ones), and tomorrow I still have another day to enjoy the sun! Now, everything hasn’t been all sunshine and daisies (though there were definitely a lot of both). If you were in the Boston …
Explaining what exactly Clafoutis is is a difficult thing. I’ve compromised and categorized it as both a pie and a cake, but the dessert itself is somewhere between a souffle, crepe, custard, and pancake. A little light, a little eggy, a little cakey, kind of creamy – you won’t really know what I mean until you try it for yourself. Fortunately, if you started right this second, you could have a piece in an hour.
Happy Father’s Day to the best dad a girl could ask for! Today, I spent an absolutely wonderful day with my dad, reading at the beach, kayaking/paddle boarding, and generally enjoying South Shore life. And, because it’s his day, I made a recipe this week that is one of his favorites: Icebox Cake. Icebox Cake is good for a number of reasons. It only has three ingredients. You don’t have to turn on the oven. And the finished product kind of tastes like Oreos but better.
Happy Easter! After a wonderful day with family out in Duxbury, I’m still not quite ready to go back to school work, so blogging it is! This year’s Easter recipe evolved quite a bit from its original idea, and strangely went from more adventurous to more traditional, rather than vice versa. Every year, my mom and I think it will be a good idea to make some big and beautiful Easter dessert, and every year we all get too full on brunch to actually eat dessert, leaving full cakes untouched. This year, I wanted to be cognizant of that.
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.
I’m writing this post from my phone, sitting in Jackson Hole, Wyoming, where I decided not to bring my laptop and the house decided not to have super consistent internet. Overall, this is a great feature, because it means I spend much more of my time hiking and biking and reading than looking at a screen. However, when it came time to blog, it did make it a little trickier.
Happy Easter! I just got back to Cambridge from a great 24 hours at home, and had the best time hanging out with family, playing with little kids, and eating chocolate for every meal.
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.
This week, SMiLes by Meg was in Philadelphia! Often, new kitchens can be frustrating to bake in (largely because I firmly believe where I keep things are the only places where those things belong), but this weekend’s kitchen was a dream.
My only complaint about blog-life is that I feel like I can never repeat recipes. When I’m going to bake something new every week, there doesn’t seem to be time. And when I know that my dad’s favorite thing I’ve made is Lemon Meringue Pie, but I need to make something new, it’s kind of frustrating to have to say no.