Over the last couple of days, something has become very clear to me. I live in a part of the world where people are conscious about the food they eat. The Co-op gets as much business as the Price Chopper, and each of our many CSA’s have long wait lists, full of people just begging…
Molly's Crackers
jello
The other night, we had a party. A little one. The girls stayed up until eleven, and went to sleep happy. For them, I think the night was a little magical. I had tucked them into bed with their friend who had come with her mother to the party at 9:30, but at 11:00, they…
butter
As I’d hoped, any kind of heavy cream will give you a nice little ball of butter, so long as you whip it for long enough. Once you’ve gotten it to this point, keep your eyes on the bowl. The cream will get whipped, then overwhipped, and then: Now, the goal is to get all…
maple cornbread
Maple Cornbreadadapted from the King Arthur Flour Baker’s Companion 1 cup (4 1/4 ounces) all-purpose flour1 cup (4 3/4 ounces) yellow cornmeal1 tablespoon baking powder1 teaspoon salt1 cup buttermilk1/4 cup maple syrup4 tablespoons butter, melted2 large eggs Preheat the oven to 425 degrees. Lightly grease an 8×8 inch square or 9-inch round baking pan. In…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 