Watercress and Potato Soup (Potage Cressoniere)
Posted on 29 August 2012 | 8 responses
I like mid-century style.
I suspect that Matt’s interior design style used to be far more traditional. I’m assuming it was all dark wood, rolled arms, and overstuffed cushions. Under my (per Sproost) “modern elegance” tutelage, his taste shifted toward the sleek and modern. So much so that I influenced him to buy a chrome Space Age spotlight lamp a few weeks ago.
I’m powerful like that.
Muted Monday: California Dreamin’
Posted on 27 August 2012 | 2 responses
Pins of the week: Tomato Fight
Posted on 24 August 2012 | Comments Off on Pins of the week: Tomato Fight
Lately, I have been eating tomatoes almost every day. But why are they so damn expensive at the farmers markets in Colorado? I remember that Matt once scored 180 pounds of tomatoes for only $1 per pound.
Alas, those days are over. Also, no normal person should ever buy 180 pounds of anything.
Also, it is questionable whether Matt is normal.
Perhaps I shall buy some tomatoes this weekend and partake of these fine recipes:
- I may make and freeze vats of this tomato soup to enjoy on frigid days this winter.
- Also, this tomato sauce with meatballs. Though Matt will have to make the meatballs.
- But I will enjoy this tomato tart right now. As in, tomorrow. I’m drooling a little in anticipation.
Brown Butter Strawberry Vanilla Bread
Posted on 22 August 2012 | 19 responses
High-altitude baking intimidates me.
I know the gougeres turned out fine last week. But those didn’t contain any leavening agents.
Bread requires leaveners. Sometimes, as in this case, even 2. I’ve spent months avoiding baking whenever possible. I’ve combed the interwebs to understand the science and — let’s be honest here — exact formulas that would guarantee high-altitude baking success.
Sorry to break it to me, but there aren’t any formulas. Baking at high altitudes is a leap of faith.
Muted Monday: Dance Upon the Mountains
Posted on 20 August 2012 | 2 responses
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