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A great place to keep your fantastic ideas, like, "Hey! I need to write more sentences about crickets and English gentlemen with unruly beards."
“Wait for it, quietly.”
“Never fight with your ingredients, because your ingredients will always win.”
Macadamia nuts, Maui natural sugar, butter, egg yolks, flour, kosher sea salt (full stop)
new york u gets cookbook collection!
You might think that it would be a good idea to make a maple-walnut pie using your best pecan pie recipe, substituting walnuts for pecans and extra-strong maple syrup for the Lyle’s golden syrup, but it really is not.
A good pie crust is nought but Flour and Grease…but oh, so flaky good.
she slid the marble rolling pin off the top of the fridge with great care, and felt the reassuring presence of it’s cold density as her right hand gripped and twisted once or twice, reflexively brushing off the crumbs before getting started.
It’s been years since I’ve baked bread, mostly because when I want to spend hours in a kitchen it’s to make some scented delight of the curry persuasion, but this time when I read that delicious bread-baking recipe, I found Bakerina in my head.
The ingredients lay in wait, the oven warmed the house, and the boot decided that photographic evidence would not be forthcoming; this would be a tale of words.
All the potpourri in the world won’t ever beat a morning’s baking.
It’s been so long since I’ve tried to bake freeform loaves in my rotten little oven that I’d forgotten all about the thrill of that nervous feeling of wondering whether the loaves you’d spent two days building would survive their journeys into the oven.
We respected her deeply, for we had seen her put her hand in the oven, with a batch of pastry on the kitchen table behind her ready to be put in, and take her hand out in a second, and shake her head, and say sternly, “Not yet,” and do it three or four times and always say, “Not yet,” and then suddenly say, “Now,” and the pastry was always better than anybody else’s.
Heaven is the scent of a chocolate chip cookie made from barley flour, approximately 2 1/2 minutes before it finishes baking, sez I.
At last his time had come, after years of work, planning hour by hour, piece by piece, crumb by crumb.
The simplest of things are sometimes the toughest things to recreate.
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