About two weeks ago, the Sunday after the bombings in Boston, I started to think about life in a whole new perspective. It’s not a perspective I might follow..just errant thoughts, pondering, and weighing options.
These thoughts led to my remembering an old friend, someone who was there for me through thick and thin for many years, as I was for her. She had some issues that were alarming at times, so much so that I found myself unconsciously pulling away from her bit by bit, a slow, torturous break-up. She was starting to scare me, and I told her so many times. She would just laugh wickedly.
Soon life took us in different directions, and our once solid-ice friendship thawed to a drip-drop. We spoke one more time about 4 years ago, catching up and such. I could tell she wanted to renew our friendship, but I had my own problems and didn’t think I could handle hers at the same time.
Before I say one word about deboning a whole chicken, a warning: Vegetarians and vegans (In my best Melissa McCarthy impersonation) LOOK AWAY! LOOK AWAY!
Make No Bones About It!
We’re deboning a chicken, here!
They’re not dead..just boneless. Created by Gary Larson.
So, I’m hosting the April Daring Cooks Challenge. If you recall, I’ve hosted a few other Daring Kitchen Challenges, my first being Cannoli, way back in late 2009..then Cassoulet with Jenni, in late 2010, and finally, Tempering Chocolate and Homemade Candy in the summer of 2011, with Mandy. But, this challenge just may be the most ambitious one. I wasn’t sure if many would take part, but not only did many take part, they completely kicked butt! My fellow Daring Cooks are amazing!
I just realized that I only have 4 posts in 2013, and three of them are Secret Recipe Club posts (before SRC, most of my posts were Daring Bakers/Cooks posts, so nothing new in that respect!). Welp, here’s another one, and if you like cobbler, you’ll love this twist on peach cobbler!
For this months Secret Recipe Club I was assigned the blog bcmom’s kitchen, written and photographed by Anna. I loved reading through some of her posts..lots of great dishes, both sweet and savory.
A few months ago, Shulie, from the beautiful blog, Food Wanderings, asked me to write a post for her Baking with Heritage series. I couldn’t have been more flattered, not to mention excited, since this would allow me to journey back to my childhood in my grandmother’s kitchen where she taught me to make challah from an old family recipe. This recipe was taught to her by her mother, who in turn learned it from her mother in Russia, who learned it from her mother in Russia. and so on and so forth. A precious family heirloom that is dear to my heart, and to me, the most perfect challah.
I rarely sway from this recipe, but in this case, my creative side overruled my traditional side, so this round, Vanilla Bean Brown Butter Cinnamon Challah Twist was born – a 2-pound, sweet goo-filled, bouncy, twisted baby challah!
Come on baby, let’s do the challah twist!
Before I link you to my challah twist post, along with the recipe, a few things I need to touch on that are totally unrelated to this challah twist, but I wanted to update you and failed to do so in my last post.
I wanted to make Egg Foo Yung.
It was cooking class in 6th grade; mid-Passover. The teacher announced that those of us who observed Passover would be making Matzo Brei, and everyone else would be making Egg Foo Yung.
“Can I have a show of hands of those who observe Passover, please?” she asked with what appeared to be an evil glint in her eye.
Yes, evil, to me..because, seriously, Matzo Brei versus Egg Foo Yung? Not even remotely fair! Plus, I’d already had my fair share of matzo brei at home for three days straight. She knew some of us were going to get the shaft. Egg Foo Yung > Matzo Brei; no contest.