Over the years, I’ve become an accomplished baker.
Surprisingly, most of my success in the kitchen did not result from the accumulation of knowledge and skills. Instead, many of my improvements were directly related to letting go of stubborn notions about not following directions. Baking is a science, and I used too many substitutions and too many shortcuts.
This cake is a good example. In the past, I might substitute unbleached all-purpose flour for cake flour. And sifting? Isn’t that a thing of the past? . . . “Why don’t my cakes turn out as light and fluffy as the boxed mixes at the supermarket?”Continue reading Lazy Daisy Cake→
This Boule d’Or Turnip is often called a “Golden Ball.” The arid Arizona climate and sandy soil encouraged this odd fellow to reach deep into the earth rather than form the traditional ball. The root of this little guy also grabbed his neighbor and strangled him to death! It’s survival of the fittest out there in the garden! Continue reading Belligerent Turnip→