One of the best things about blogging is the people you meet who become lifelong friends; and when those friends are talented bakers, they write beautiful cookbooks and send a copy to you. Such is the case with Marbled, Swirled, and Layered written by our very good friend Irvin Lin of the wildly popular blog, Eat the Love.
Summertime and the livin’ is easy . . . isn’t that what they say? The Professor and I have certainly enjoyed this gardening season – digging, yanking, pulling, mulching and planting these past several weeks. And we have bats!!! (Save the commentary; I’m aware I left myself wide open . . .) We hung a bat house two years ago and we finally have bats who think the new digs are pretty great – and we are beyond thrilled they are eating all those pesky mosquitos who seem to love me in particular – so welcome to the homestead, little guys.
The Professor and I bought 40 pounds of Georgia peaches last summer and at the time, it seemed like a lot of peaches . . . it was a lot of peaches and we wondered if we’d finish them all over the fall and winter months before this season rolled around.
Who doesn’t love sweet winter oranges, especially when said oranges are zested and the tequila-sunrise-colored juice is hand-squeezed into a glass measuring cup – a few splashes of orange oil ripple towards the edge like ink dots. Fresh-from-the-farm eggs whipped with sugar become light and airy; flour is added in alternating batches with the juice and batter is ribboned into a loaf pan and baked.
Is everyone ‘over the hills and through the woods’ on their way to Grandma’s yet? At the moment, The Professor and I are in the air on our way to Arizona to visit family for the holidays; I’m rocking out to Michael McDonald bringing it home with ‘Children Go Where I Send Thee’ and there are two puppies under each of our seats traveling with their owners seated behind us. It’s a full plane with other grandparents, tired moms and dads, even more tired littles – but everyone traveling anticipates the arrival of Santa and of being with people they love for the holidays.
Until a year ago, I had only used persimmons as table decorations but had never actually tasted a persimmon – even though I’ve lived here in Indiana for almost 20 years and persimmons are well-known in these parts. We’d tucked some pulp away in the freezer and The Professor found a recipe he wanted to try – I was more than a little suspicious but he forged ahead and I am now happily eating my words . . . uhm . . . pudding.
A super quick and straight-to-the-point post for you today – pumpkin cheesecake! It took multiple failures and several online conversations with my friend Jenni but we finally have a pumpkin cheesecake worthy of any holiday table – or any type celebration for that matter.
It was nearly 20 years ago when I packed up my house in the Pacific Northwest and moved to the Midwest; I didn’t know anyone here other than a few young adults from my church who were attending the same college I was going to attend. August was also the first time I’d ever heard a cicada – and while I was driving through Iowa I thought to myself, ‘Those are some crazy loud power lines!’ I was such a rookie.
How’s your summer so far? While the calendar says that summer has indeed begun, our weather has not quite cooperated – the rain has been relentless with flooding and I swear the kamakaze mosquitos fly in formation with me as their number one target – oof!
I have spring on my mind even if Mother Nature isn’t quite cooperating; we enjoy a handful of glorious days with perfect temperatures and Robin’s Egg blue skies and 48 hours later it’s overcast and gloomy. However, my peonies have poked their plumy-pink stems up through the ground as has our rhubarb patch so I know spring is here; the koi pond has been cleaned, the fountain is running and it looks like this coming weekend will be our first mow of the season.
Doughnuts. The mere mention of doughnuts and my knees grow weak; glazed, frittered, cream-filled, jelly-filled, cinnamon dusted, powder sugar dusted, nut-topped, plain, fried or baked, I’ll admit to being an equal opportunity eater of all things doughnuts.