The fact that today is a startling 78 degrees with low humidity and the sun is streaming in wide ribbons through every windowed wall is leaving me as torn as I have ever been between my simultaneous urges to Take Walk! Frolic Outside! Drinks Beers on a Terrace, Somewhere! And come home late tonight with my skin smelling like summer and my forehead re-freckled and fall into a deep sleep, my legs twitching like a puppy who dreams about catching frisbees… and, you know, bake some things for tomorrow’s Seder. Hrm, is it actually any question what will win?
April, 2008 Archive
Every year, I see Passover-friendly recipes that frighten me: brick-like honey cakes, “sponge” cakes that still haunt my mother (who receives these in lieu of birthday cakes most years, due to the misfortune of having a birthday that falls in the first week of April), dinner rolls that my father likens to “hockey pucks” and macaroons that nobody (besides me) likes. And every year, I wonder: what ever happened to impossible-to-hate flourless chocolate cakes and truffles? Desserts lifted with egg whites? Ground nuts instead of flour? Do people even realize that one of the most popular peanut butter cookies on earth has exactly no flour in it?
This is one of those dishes where I want to tell you to stop everything and make these right now, but then I remember that I already said that this week, last week, the week before and a few other times in between. If I keep saying this, I’ll be like the girl who cried … cook! and nobody will take me seriously when a truly transcendent recipe comes across this page. Like today. So let’s just suffice to it so that this is a frighteningly good recipe and an excellent way to handle the early spring disappointment of a farmers’ market providing you nothing but onions and tubers. Instead you can caramelize shallots!
Sometimes on Fridays, my fingers actually get too tired to type even one more word and I am forced to do prehistoric things like pick up a phone to have a conversation. Seeing as it’s been one of those weeks–and I don’t have all of your numbers–I hope you’ll accept some gratuitous photos of these blissful muffins I made earlier this week in lieu of more than a two word description.*
If there is any singular advantage of having a Cook This list with bullets numbering into the hundreds, its that one always has an idea of what can be done when they finally make it to the Union Square Greenmarket on the most stunning, spring-like Sunday one has seen since forever only to find that it was not filled with the ramps and leafy things of one’s spring Greenmarket fantasy but onions and potatoes as far as the eye can see. [One can also write the longest sentence ever.]