Happy New Year! I hope everyone’s off to a great start to 2016 so far (and adjusting faster to writing 2016 in dates than I am)! I don’t know about you, but even I have just about hit my limit on sweets throughout the holiday season. Because of this sugar overload, I decided to try something that tastes a bit healthier for the first bakeventure of the year (note: I only said tastes healthier. Let’s not go crazy just yet.). What tastes healthier than oatmeal and grapefruit? Grapefruit, oatmeal, walnut muffins, of course!
Is anyone else as obsessed with the Great British Bake Off as I am? After finding it on Netflix, I tore through a season in about 3 days. It has all the fun food information that any cooking show has (perhaps a bit more than some), with none of the catty nonsense of the American varieties.
I have an on-again, off-again relationship with bananas. I’ll go months without having any desire to even look at a banana, followed by a period where I buy them every week for a month until I get tired of them again. Part of the reason for my coolness toward the fruit is their propensity to turn brown at a moment’s notice. I’ve tried various different tricks to keep them from ripening too fast, but it usually seems that bananas do what they want with no regard for my potassium needs.
When I first came to Ohio, I was shocked by its pizzerias’ lack of garlic knots or anything remotely resembling them. Upon asking my Midwestern friends, I was met with quizzical faces. Imagine my befuddlement when I found out that not only can I not get garlic knots outside of New York, but no one even knows what they are. Clearly, the only solution (apart from returning to New York and never leaving again) was to make them myself.
While the majority of my baking tends to be desserts, baking doesn’t always mean sweet. My original plan for this week was decorated sugar cookies, but I just couldn’t get myself in the mood to painstakingly decorate a whole batch of cookies. With doctor’s appointments, windowsill gardening, and various other chores to attend to, this weekend was definitely more of a bread weekend. Bread requires shorter bursts of activity between long stretches of waiting, so it was perfect for a weekend when I needed to get some things done at the same time.
Passover began last Friday night, and with Passover comes charoset. For those who don’t know, charoset is a sort of spread made of apples, walnuts, red wine, and cinnamon, and it is one of Josh’s favorite snacks. While Josh would be content to eat it on matzo until the whole batch is gone, I am always scheming up new baked creations.