For as long as I can remember, my grandma, my mom’s mom, made Easter bread each Easter. A lemony, almond-swirled sweet loaf: the perfect dessert after a big Easter Sunday meal. It’s a lovely tradition and a happy memory. Towards the end of her life, and after she passed away a few years ago, the responsibility of baking the Easter bread has been handed over to me. And this is where the problems began.
Marmalade is one of those foods that I always desperately wished that I liked. The way the word rolls off my tongue, the rosy, bright glow of it in the jar, the idea of sweet, but tart stickiness on my hot, buttered toast… it all appeals to me. And yet… it never seemed to live up to the promise. Always just a bit too bitter, or a bit too cloying, and almost always a disappointment.
For as my much and often as I sing the praises of kohlrabi, I have a teeny, tiny confession to make: I had never eaten it uncooked. My dad would always tell us that that is how he had it as a kid, so I knew it was a thing, but somehow it always made me think of eating raw potatoes. I don’t know why. It just did. Not a pleasant thought. Once again, I’m happily, blissfully wrong.
You may have noticed by now that when it comes to preparing meat, I have a tendency to grind it up, mix it with other yummies, and shape it into a ball, patty, loaf, or burger. What can I say? Using ground meat is so versatile and economical and flat-out yummy, it’s hard to resist. So I don’t have to tell you why these caught my eye, right? [Read more...]
We don’t often eat stuff like lemon ricotta pancakes for breakfast. Let me rephrase that. We never eat stuff like ricotta pancakes for breakfast. Every once in a while I’ll get up and mix up some run-of-the-mill pancakes or waffles, or cook up some hash browns or bacon to go with our eggs. We eat breakfast, but not really as a meal that we sit down to all together, so I rarely go to the trouble of making anything fancier than eggs or maybe a slice of zucchini bread.