Sunday morning. It’s quiet and overcast. The perfect light for photographing. The Civil Wars are playing in the background from the speakers of my husband’s computer. Nothing fancy. Fresh flowers from the store sit on the messy table that still needs to be cleaned. Reminding us winter is just a season. The fog will soon lift. And the streets will bustle with activity and noise. But the quiet, that awkward, revealing sound I so often avoid, is majestic right now. Read More
I’m hanging out over at With Style and Grace today sharing this gluten-free gem during her maternity leave. I need to publicly state: my hat is completely off to every GF baker out there. How do you guys do it? After a couple failed baking attempts, I ditched flour all together and went with this little number. I think that means I either cheated or got smart. Read More
If you don’t have pastry flour or whole wheat pastry flour on hand, simply put the measured amount of all-purpose flour (or 50/50 all-purpose and whole wheat for whole wheat pastry) in the food processor and let wiz for a minute to create a fine, powder, grain that can be used as pastry flour.
—Sarah, Two Blue Lemons
While I’m madly trying to get back in the swing of things, I have a little giveaway for you. It’s one of my favorite products ever. They line every last one of my baking sheets. And keep my baked treats from burning and sticking. It’s a bird. It’s a plane. No even better, it’s a Silpat!
To enter to win a Sipat:
Leave a comment telling me the time you burnt your fill in the blank because you didn’t have a Silpat. Or if you’re story-less, tell me the first baked treat you’ll make using your Silpat. Read More
I’ve deleted and rewritten this first sentence at least thirty times. I’m forcing myself to reflect on the past year, but I can’t come up with any solid thoughts just yet. Maybe the process of writing it all out will help. I don’t care for New Year’s Day much minus my mom’s black eyed peas. Starting over is hard. As is saying goodbye to family and the anticipation of the holidays. Coming off that high leaves me dog paddling for awhile. Give me a week or two, though, and I’ll make my way to the shore. I’ll find my footing again. Life will take off at an alarming rate. And I’ll beg it to slow down at the start of each new week. But for now, I’m still holding on to 2012.
To that time my friends and I recreated Bitchin’ Sauce while my husband was interviewing all over the country for an internship position.
The turkey’s in the oven filled with cranberry walnut stuffing. I snuck in some kale. Shhh, don’t tell. The green bean casserole is prepped. Cranberries are crackling on the stove. The rolls are rising. And my dad is smoking the other turkey outside in the Texas snow. You read that right. Texas snow! It’s a Christmas miracle no doubt. Read More