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Yesterday I spent roughly 5 hours babysitting a pot of bolognese slated for dinner that evening.  My friend Pat loves making fresh pasta (as do I) and when I said I was planning to make a bolognese, he offered to provide the pasta.

I’m officially on break from school and loving it.  No papers to write, no projects to complete, no academic reading to do.  Rather, I’m spending my days reading books I want to read (i.e., The Heart Is A Lonely Hunter), writing letters, watching movies, and spending quality time in the kitchen.  That quality time includes laborious dishes like bolognese, but I don’t mind one bit.  Something wonderful happens when a pot of bolognese is allowed to simmer for many hours; deep, silky flavors develop and the entire house benefits from the lazy cooking process.

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Fat Tuesday was this week and while others around the nation were stuffing themselves, I was eyeball-deep in required reading for class.  As a reward for my academic diligence, I thought I would whip up a batch of homemade beignets.

After some research, I began to feel a little intimidated.  I don’t have a very good track record when it comes to frying things, but Hells Bells, I wanted beignets!  Beignets I shall have!

The dough itself was relatively easy to throw together, and the fact that it only required a 1-hour rise time was definitely attractive.


The dough is quite sticky and requires a heavily-floured surface in order to be rolled out.

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