My father-in-law, youthful guy that he is, turned 60 this past weekend and if you think I was going to allow my in-laws to purchase him a cake from a bakery, oh, you don’t know how even typing those words caused the shudder to rise up in my chest. A bakery cake! Promise me if I make it to 60, I get a homemade cake too. I hope to have leveraged enough cake-baking karma by then to not even have to ask.
March, 2009 Archive
One of the chefs I was most excited to meet at last week’s Bahamas-fest was Sue Torres, the talent behind two of my favorite places to eat in my neighborhood, Rocking Horse (she’s no longer there, but was the one who put their stepped-up Mexican menu on the map) and Sueños (her current, inordinately delicious hidden-away new-Mexican restaurant, replete with a designated tortilla cook). Sure enough, her demo was totally packed and I have her mussel recipe still waiting for me to give it a spin at home, however, when I got home from a week of pork belly and fois gras and four to seven course meals, what I really wanted was something simple.
Move along, people, there’s nothing to see here. My week in the Bahamas has left me full of wordlessness, short on commentary, drained of snark and every time I try to summon a few meager paragraphs about our vacation I open my pictures folder, blink a few times at the teal ocean and, I’m sorry, what were we talking about again?
Oh, am I so happy to finally have a great pita recipe. You see, pitas themselves aren’t hard to make. Most recipes very closely, or even exactly, resemble a standard pizza dough and they’re not much more difficult to assemble. No, the trouble comes when you pop them in the oven and pray for the kind of puffiness you can pop some falafel into and end up with flatbread. Delicious, warm, toasty flatbread, but definitely not a pita.
Does anyone remember the commercials back in the day for Duncan Hines chocolate chip cookies? For some reason, the “crispy, chewy” song got stuck in my head for years. Decades, really. I’m 32 years old and I would like it out now.