Some nights I can't seem to go to bed late enough. Against my better judgment, I start a movie at ten o'clock, or I get home from work around eleven and distract my sister from homework by asking her about her day or venting about my own.
On Friday night, I finished closing the shop and arrived home at 11:15 to find myself wide awake and wanting to savor the quiet darkness of our home. I wanted to sip bitter hot chocolate, let my new love of James Vincent McMorrow's music grow, and browse through some of my favorite food blogs unhurried, reading posts word-for-word.
Reading blogs always turns me back to my own because I admire the giftings of so many food (and otherwise) bloggers out there. They add beauty and richness to this world, and inspire me to humbly attempt to do the same.
In this brief time of meandering here's what I found that may be enjoyable to you as well:
Almond extract and almond paste. My attention always hones in on recipes involving these components, and Molly recently posted a promising looking cake including both. Oh, and do try to sit still and absorb the words of her narrative preceding the recipe. Her voice is just lovely, always.
India and summertime. Heidi has adapted a wonderfully fresh, light yet full-flavored salad from Sanjeev Kapoor's How to Cook Indian, and it looks like something I could happily live on through the course of the coming summer. Speaking of summer, the first sunny days of May are very appropriate times to pull out the Pimms, don't you think? I must seek some out.
Further link love. Luisa, The Wednesday Chef, shares some favorite links each Friday, and I am especially grateful she shared a link to Kumquat Earl Grey Marmalade. I have not canned before, and I have only ever had kumquats picked off the trees on my college campus several years ago, but I adore both marmalade and earl grey. (Perhaps I'll modify with the overflowing bowl of blood oranges in my kitchen.)
Design delicious. It's not just the recipes, the writer's voice, or their photographs that draw me to food blogs. These components all need attention, but clean white space and good typography make the experience of visiting the blog (almost) as good as venturing into the kitchen with a recipe itself. Lottie + Doof does this for me as does Sprouted Kitchen. Heaps of white space and the approachable use of "+" are so very attractive.
As soon as I get photos transferred from my camera to computer, I'll share the events of the previous weekend, which involved ooohing and aaawing at Lara Ferroni's gorgeous studio space and getting a personal note from the talented Heidi Swanson herself in my new cookbook.
Meanwhile, I will leave you with a crumpet that I made last week. It was my first attempt, and while it took going through a whole batch to feel like I hit on success in this last one, the effort was worthwhile. Because of it, a family awoke at 3:30 in the morning to watch the royal wedding, sharing in their twelve-year-old daughter's enthusiasm, and toasting up fresh crumpets that dripped with honey and smeared butter. Even though I don't have a personal affection for William and Kate, I still find this form of family-bonding to be a lovely idea.
Whether or not a prince is getting married, I think we should all make crumpets more often. Here's a worthwhile recipe, though I would recommend flipping the crumpets for a final light browning on their tops.
Saturday, May 7, 2011
Posted by Lael Meidal at 12:03 AM