Years ago, our contributor Elizabeth Crane wrote an article for Edutopia about Pie Ranch, a farm which hosts young people from regional high schools to learn about farming and food production. Through the farm and its associated cafe, Mission Pie, the folks at Pie Ranch work hard to, in their own words, “create a model center of sustainable farming and food system education.”
The cool, layered tank top. The tough wrist wraps. The blond pony tail. The endless, obsessive, focused, recipe testing. More
There was a time when flying home to San Francisco after a visit to my east coast family would leave my kids so crazed with jet lagged — and me so exhausted from their 3 AM wake ups — that I could fall asleep while they were jumping on me. Those were the days when I added espresso powder to the cookie dough — and then didn’t share those power-packed cookies with the kids.
The holidays had us going non-stop in the happiest way. First, a cross-country flight to spend Christmas week with my family; then, we flew back home (where our cousins were already staying in our house) and had one day to visit with the cousins and cook for our annual New Year’s Day party. After the last of our fifty-plus guests left — carrying goody bags of cookies and candy — we packed for a 2-night stay in Lake Tahoe with three other families. The night after we got back, we hosted old friends for dinner. More
Every Thanksgiving, I think, “Maybe I’ll make a different kind of roll this year. Maybe sweet potato. Or even Parker House. I don’t need so many dozens of rolls.” And every year, I dig up the recipe for my mom’s wheat germ rolls and every year, I am glad that I do. We have no trouble polishing off the whole batch before Thanksgiving weekend ends, one of the boys always helps me stir and knead and shape, and this year, Eli gratified us all by inhaling deeply over the bread basket as we gathered for our feast and sighing, “Oh, these rolls just smell like Thanksgiving.”
I can't imagine where he learned to treat dough like that
this is my favorite kind of time in the kitchen
you'd think with 5-dozen rolls, I might get a picture before they're nearly gone