Yes, I baked
It's well known around the House of the Rising Somerville that I am the cook, not the baker. I am more comfortable when I can add, fix, doctor as I go; the pot's on the stove and it could all change moment to moment. Baking requires faith on two levels: that the recipe will prove worth it and that I've done it right, because once I close the door it's all over. I lack this faith. It's also almost certainly a control issue--the same reason I feel safer in a car than in a plane. I need to be in charge of the stew.
All the same, I baked this past weekend. My first run at biscotti was a total success. I owe most of this to the stupid-proof nature of biscotti: sugar, flour, whole eggs, baking powder, pinch salt, butter (or not), spices, flavours, fruit (or not). The other part I owe to the best baking book I own: Cook's Illustrated's Baking Illustrated. I just like reading the dang thing, too, but every recipe we've tried has worked out. The lemon-anise biscotti was no exception, and thanks to their detailed description of how they arrived at the perfect recipe, I know why the other recipe, from a very flash looking but sadly disappointing other baking book, was good, but not The Best Recipe.
So now I have about 30 lemon-anise and about 30 cherry-almond biscotti up in my kitchen. I foresee a lot of dunking in my near future.
+ + +
The family Rocket is coming to town. Ma and Pa roll into the airport tomorrow evening, and the first thing we'll do is dunk biscotti into warm milk, before bed. The next day, I'll enlist their help in hanging the new art before we go on a rangy walk around town, hitting my high spots: brunch, museums, dinner in my favorite spot. Friday is the Canada Day of the U.S., also known as the Fourth of July, also known as the Rocket parental wedding anniversary. We'll probably make a pizza and try to overhear the Pops. Pops. I just like saying Pops. Pops. Anyway, I've shored up milk, eggs, coffee, tea, and all those things you'd need to either hit the Oregon Trail or have your folks over. Popsicles and sorbet in the freezer, white wine and sherry and beer in the fridge.
You'll understand if I'm not around for a few days. First, the walkies; then, the deeply overindulgent eating; then, the POPS; then, the recovery.
All the same, I baked this past weekend. My first run at biscotti was a total success. I owe most of this to the stupid-proof nature of biscotti: sugar, flour, whole eggs, baking powder, pinch salt, butter (or not), spices, flavours, fruit (or not). The other part I owe to the best baking book I own: Cook's Illustrated's Baking Illustrated. I just like reading the dang thing, too, but every recipe we've tried has worked out. The lemon-anise biscotti was no exception, and thanks to their detailed description of how they arrived at the perfect recipe, I know why the other recipe, from a very flash looking but sadly disappointing other baking book, was good, but not The Best Recipe.
So now I have about 30 lemon-anise and about 30 cherry-almond biscotti up in my kitchen. I foresee a lot of dunking in my near future.
+ + +
The family Rocket is coming to town. Ma and Pa roll into the airport tomorrow evening, and the first thing we'll do is dunk biscotti into warm milk, before bed. The next day, I'll enlist their help in hanging the new art before we go on a rangy walk around town, hitting my high spots: brunch, museums, dinner in my favorite spot. Friday is the Canada Day of the U.S., also known as the Fourth of July, also known as the Rocket parental wedding anniversary. We'll probably make a pizza and try to overhear the Pops. Pops. I just like saying Pops. Pops. Anyway, I've shored up milk, eggs, coffee, tea, and all those things you'd need to either hit the Oregon Trail or have your folks over. Popsicles and sorbet in the freezer, white wine and sherry and beer in the fridge.
You'll understand if I'm not around for a few days. First, the walkies; then, the deeply overindulgent eating; then, the POPS; then, the recovery.
Labels: baking, Boston, folks, food, home life, vacation, visiting
posted by Nora Rocket at 11:08 PM
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