use real butter

Recipe: blackberry ice cream

I’m not cooking or baking as much as I’d like and that’s mostly because I’m dealing with unpleasant physical issues related to my least favorite of my chemo drugs. [I know that the last infusion was almost 6 weeks ago, but please tell that to the drugs…] I met with my oncologist this morning and he hasn’t seen it before in his many years of poisoning cancer patients. Great! I’m exceptional in every frakking way… Meanwhile, it would seem that all of my medical appointments have piled together lately such that I fell asleep on the table last night during my heart scan. Well, I’d rather sleep through Journey wailing over the speakers than listen to it while isotopes go racing through my heart.

[While waiting for my radiation appointment this afternoon, I’m killing time by blogging from a bakery in Boulder. Dude half my age just walked past and winked at me. WTF?]

Yesterday evening as Jeremy drove me to my heart scan down on the flats, I spied some mammata forming in the distance. Mammata clouds are typical precursors to tornadoes. In very simple terms, they indicate instability in the atmosphere. We see a lot of them in the summer around these parts.

mammata: look like giant grapes or… boobies

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Recipe: chocolate-dipped orange peel cookies

Cooler than most of you, anyway! We are nearly a week away from the summer solstice and it is snowing outside.

and this is why i live here

Perfect timing as I have a double batch of lentil soup simmering on the stove. All of the barbecue I’ve been making over the past few weeks has me craving non-terrestrial animal foods. I say non-terrestrial because I don’t think I could ever EVER tire of seafood, our lovely, tasty, wonderful aquatic pals… We hit another sushi bar yesterday, but I won’t post on that right now because I don’t want to freak my dear Graeme out with too much fish.

these are not fish: chopped candied orange peel

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Recipe: crystal almond pound cake

Well I am a bleeping idiot. I spent so much time fussing over the making of this cake that I didn’t read the last bit through and now I’m waiting for the glaze to crystallize the way it was supposed to. I guess you will find out by the end of the post if it worked out or not!

lemon and orange zest

While flipping through some of my old cookbooks, I was struck by the recipes that appeal to me today as opposed to the recipes that appealed to me three years ago. Funny how our tastes and preferences change as we cooks and bakers evolve… perhaps I dare use the word mature? Nah, screw that!

whisking eggs and vanilla

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