I found myself in the most bizarre twitter conversation earlier today…
Wendi Aarons : As a Scorpio myself, I’m not sure I want to eat a plate full of asparagus just to keep my nether regions happy.
Wendy Bradford : Oddly enough that is what I ate last night #Scorpio @feelWeirdAboutItNow
Clearly, I couldn’t let such a conversation rest without sticking in my two cents. Not only am I a Scorpio, but, lo and behold, I had just purchased a massive bag of asparagus from Costco on Friday in addition to having already bought two bunches from Fresh Direct because they were on special…
I wish I could've posted a picture of the pie that I made this weekend…but none was left after the holiday to photograph! It tastes something like a nut-free pecan pie–ooey gooey, and just sweet enough to be satisfying. The recipe is based on one that I got at the Mount Sinai Greenmarket on 97th and Madison.
1 stick super cold butter, cut into small pieces
1 2/3 c flour
2 Tbsp sugar
1 egg yolk beaten with 3 Tbsp cold water
Pulse flour, sugar and butter in a food processor until it forms coarse crumbs. With the processor running, add egg and water and keep processing until a ball of dough forms. Wrap in waxed paper and chill for at least an hour before rolling
I always seems to have odds and ends of bread around that I don't know what to do with…particularly after the weekend, when we usually have some leftover challah. This recipe is a little lighter than some others that I have found, because it has no eggs in it and uses milk instead of cream. Served warm, with or without vanilla ice cream, it is gushy smooshy and super satisfyingly yummy. It's not bad right out of the fridge for breakfast either 😉
Eggless Banana Blueberry Bread Pudding
3 cups milk
1/2 cup plus 2 tbsp sugar
1/2 stick unsalted butter
about 8 slices day old bread, cut into bite size pieces
I have always wanted to get into making bread. Something about the whole process from the first bubble volcano of yeast, to the mush and squoosh of the dough to the final mouth-watering smell that fills the whole apartment just makes me want to take it on.
And, of course, from my viewpoint as a New York Jew, challah is basically the be all and end all when it comes to bread. After trying out a whole bunch of recipes that didn't quite hit the mark, I finally found a recipe that I will actually incorporate into my repertoire on Hadassah Sabo Milner's blog In the Pink which came to her from fellow blogger Suzannah (Shoshana) Raff .