Oh my god, people. Just OMG. Let’s just make this one succinct, for once? Surely, I am capable of concise thought, right? These muffins are the shockingly good. Make them.
May, 2007 Archive
Flashback: The Great February Pickle-athon: Inspired by Cathy’s fantastic account about pickling Brussels sprouts with fennel fronds on Serious Eats, I decided it time that I go beyond the giardiniera and the lightly-soused red onions and into the great thereafter of vacuum seals and factory-like precision. Of course, I didn’t use her recipe–why would I do that? I knew it would work! What fun could that be?–but one I’d seen several pickle junkies swear by on Chowhound.
I gotta tell you–I get so boring in the summertime. As soon as that warm weather hits and a bright blue sky becomes de rigeur and not something worth stopping the presses over, any near-religious attraction I had to the shiny and the new goes into hibernation until the fall. Do I want to start a sourdough that will take seven days to make? Well, since you asked, not really. How about that baked pasta dish that been buzzing like a bee in my bonnet for weeks? Um, well, maybe. If it rains or something and there’s nothing else to do. Do I want to try some new, crazy variant on a classic cake with cardamom? No, no, no!
Some days, I’m pretty sure this site is turning into something of a Dorie Greenspan Fan Club. Let us review, shall we? Dorie brought one of my favorite surprise Paris treats into my very own kitchen, directed us to the most amazing chocolate cookie, ever, her deep, dark ganache tart was the kind of easy dinner party dessert that nobody complains about and just last week, her lemon sables were the ideal palette upon which I could paint my margarita cookie aspirations. Everything you might think you like about my baking, you really like about hers. Today, her latest book ushers in another recipe that I am certain will be a repeat hit (once, of course, I get over my addiction to the shiny and the new).
I have an affliction of sorts; no matter how fantastic, transcendent a recipe has been or how much I’ve sung it’s praises from the high mountaintops, I almost never make it a second time. I thought I could blame this website, always pushing me forward and urging me to try new! different! shiny! things, but who am I kidding? I’ve always been this way. Though I always say I’m just looking for tried-and-true recipes to laminate, frame, and keep forever, those that will never fail you or me so that I can stop looking, it’s not true. I’m still looking. I’ll always be looking.