Friday, 5 August 2011 | 7 comments
I’m away from DC right now, traveling for work in Mozambique. It feels strange—something of a betrayal—to be writing here, when the Yellow House has become so much about a concrete space, its modest garden, the seasons that whirl around it, and the people who make it home. By contrast, I’m in a cool, tidy hotel with far too much room for one visitor. I worry that my green tomatoes have turned red with no one to harvest them. I fret that a neighbor will email my landlady to complain about our unkempt front garden. I’m happy, though, that I brought along the pictures of this little brown cake. » Click to read more
Friday, 29 April 2011 | 8 comments
I had my recipe picked out. I was all ready to make it and tell you about my new love affair with the BBC Food website, which, unlike other big recipe aggregation sites was actually useful, well-organized, and really original because of its British flair.
Several of their recipes hadn’t failed me yet, so when I got home from the market toting my first-of-the-season rhubarb, I pulled up BBC Food and found (under the ‘Afternoon Tea’ section for spring, no less) a recipe for warm ginger cake with poached rhubarb. I was sold. I blindly gathered all the ingredients, glossed over the instructions, and got to work, visions of a soft, gingery cake with sweet-tart rhubarb syrup drizzled over the top dancing in my head.
Something occurred to me as I mixed, though. There were a lot of eggs in this batter. And not much flour. And (reading the directions, now) what the heck is a “pudding basin”?
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Monday, 4 April 2011 | 7 comments
I don’t know if you’ve noticed, but I have a really healthy appreciation for un-iced cakes. (If you’re counting, that’s two out of a grand total of 12 posts on this blog dedicated to not-too-sweet cakes.) It is rare for me to meet a frosting or icing that I actually like. (Aside: Ten points to whomever can settle whether or not there is actually a difference between “frosting” and “icing”. I’ve always used them interchangeably, but in writing this post I realized that it’s rather contentious.)
Tuesday, 15 March 2011 | 11 comments
This is the first (but certainly not last) time on this blog I will profess a love for Paris. I know, I know: another food-lover who adores Paris. Yawwwn. But I don’t care. I’ve been there exactly once, during a semester abroad in Spain. Everyone tried to convince me I would be disappointed— that the City of Light was actually the City of Dirty Streets and Mean People. But it wasn’t. There were perfect croissants, well-coiffed women who seemed to have dabbed on Chanel No. 5 before breezing about town, street musicians, and beautiful buildings. Men walked home from work with baguettes under their arms, for heaven’s sake. Paris was everything it was supposed to be.
Wednesday, 9 March 2011 | 6 comments
Lately, it seems like everyone is stumbling upon awesome late-winter citrus but me. Intensely-moist blood orange recipes are showing up everywhere, from Smitten Kitchen’s blood orange olive oil cake to Rachel Manley’s orange and almond cake. And gosh darn it, I wanted to make something amazing out of blood oranges too.
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