angel food flop post I talked about my dear friend Ashley and mentioned that she got me a wonderful Christmas present despite the fact I totally screwed up her birthday cake. None the less, she, being the good friend she is, got me a wonderful cookbook that I've been longing for! She got me George Greenstein's Secrets of a Jewish Baker. This is a fabulous book about bread! Even if you are a newbie (or domestically inept) home baker, you too can appreciate the recipes and secrets poured out in this book. I have quite a few bread books. To be honest most of them are quite daunting (no offense Peter Reinhart- I still think you are a genius). This book is different. It introduced me to a whole new level of bread baking. Though steeped in tradition, it beautifully weaves newer trends and tastes into the practice of old-school bread-making.
Monday, January 16, 2012
Wednesday, January 11, 2012
Here's what we did: in late summer, during prime peach season, Katy purchased a whole lot of peaches from a local farm. We then spent one after noon removing the skins, pitting and slicing up the peaches and froze them in 6 cup batches. (If you don't know how to easily remove peach skins, see my post about removing tomato skins, its the exact same process)! It would have been quite daunting to do all of that and then proceed to make jam and can all of them in one day. On another day Katy also pitted and froze a bunch of cherries for the same purpose. We froze them knowing that someday....we would get around to actually jammin' and cannin'.