Over a year ago, I made hand pies and declared them a delicious disaster. The pie dough wasn’t bendy enough to suit what I had in mind, and they too easily leaked and broke, but that had no effect on the final taste. Nevertheless, I promised to try them again soon, with one of three dough recipes I had in mind that would work better.
August, 2008 Archive
Since I began working from home, I have no doubt I have saved a ton of money by not buying those yogurt-granola cups and salad bar lunches everyday. What I haven’t saved even a penny on, however, is my iced coffee habit. If anything, it’s gotten worse.
Growing up, we had a sour cherry tree in the backyard. And I hated it. I hated it because it was cruel in a way that kids think they’re intimately familiar with–shiny, perfect-looking thing dangled inches from your face that when you reach for, is totally disappointing, crushing even (because when you’re a kid, it’s all very dramatic).
Hoo hoo hoo. Hee hee. Remember when I was all “and I’ll tell you what to serve this crisp rosemary flatbread tomorrow!”? Well, the beach got in the way. And after that, some Chinese food. And a movie (do not watch! the first was so much better). Oh, and then a nap that lasted until 10 this morning…
It took me until I was on some interminable wait on the phone last week with hold music so awful, they had to have done it on purpose, to finally get to flipping through the July 2008 Gourmet magazine. And if there were ever a spread that could lift you from your “love lifts us up where we belong” drudgery, it would be that gorgeous herb-focused spread near the back of the issue. (Like I said, it was a long hold time.)
All of a sudden, the summer is as awesome as any summer could possibly be–the days are no longer oppressively hot, swinging from a temperate high-seventies to mid-eighties and the humidity has dropped–and just like that, it is also almost over. Noooo!
One of my favorite things about cooking is being surprised. As much fun as it is chasing some childhood recipe or flavor ideal I caught a whiff of at some restaurant, somewhere, nothing matches the surprise of finding a recipe that you’re not entirely sure will be your thing, trying it anyway and then spending the rest of the night going “this is good,” “wow, this is so good,” and “wow, I had no idea it would be this good.”