Making bagels — in New York.
The task, on its face, seemed like it would be so simple it was almost laughable. After all, I’ve baked. I happen to live in bagel-central. What could be difficult?
It turns out, a lot.
Cardamom, A Love Story
I've had cardamom on the brain recently. And I blame Padma Lakshmi.
We weren't even talking about food–we were discussing jewelry for a Wall Street Journal fashion piece, for heaven's sake.
But then the "Top Chef" host started describing a long gold chain that she liked that's flecked with little gold nubs. "Like cardamom pods," Padma explained.
I immediately began thinking about cardamom cookies and haven't stopped since.
A Fashion Critic's Bacon-Fat Cookies
High-end fashion and bacon fat.
I couldn’t think of two things more disparate and yet, flipping through the pages of the New York Times a few years ago, there it was: Fashion critic Cathy Horyn‘s paean to a recipe for Swedish ginger cookies made with bacon grease that she has “cherished for years.”
My first reaction: Be still my beating heart, both figuratively and, quite possibly, literally. The cookie seemed like an insane, artery-clogging idea. The first ingredient listed, after all, was “3/4 cup bacon fat, cooled (from 1 1/2 to 2 pounds Oscar Mayer bacon).”
Two pounds of bacon? Cathy was officially my new hero.
Bacon Fat on a Summery Saturday
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