On the first day of Christmas my true love gave to me…a kick ass bialy from All Good Bakers. Ok, people, you must know about our DelSo Farm to Bakery restaurant, right? Britin does a great job promoting their efforts and if there is a discussion about locally sourced produce or dairy, you can be sure she’ll chime in. She and Nick happily brought their business to the neighborhood where they also reside and have inspired others to follow them, be it literally, as in the case of their former Farmer’s Market neighbors who have taken the space to their right, or more philosophically, as evidenced by some thoughtful changes to the menu at their neighbors on the other side. Make no mistake about AGB being exclusively a spot for baked goods – their menu is much more comprehensive than mere carbs! So, go for breakfast or lunch and take some of Nick’s baked goods home for later. And seriously, if one of Nick’s bialys inspires words of love, wouldn’t a holiday gift of a share of All Good Baker’s Community Supported Bakery Program prompt something along the lines of flat out adoration? Yep, that’s what I’m talking about.
Filed under Albany, baking, breakfast, Brunch, Christmas, Delaware Avenue, DelSo, Eating, favorites, ideas, Local, Recommendations, soup
Yep, just another day in the life. December dawned with an appropriate and picturesque dusting of snow, pretty to look at, but not necessarily fun to run on. I thought the Jingle Jog 5K began at 9:00, but since 10:00 was the actual time, I had plenty of time to stretch and mentally prepare to run at a cautious, slow pace. You know, slow down and enjoy the run, Christmas Pandora and all. I was wearing my new UnderArmour compression shirt, and I have to say, it really did keep me warm as my base layer. The crowd was festive, with Santa and the Grinch represented in the pack of participants and I started at a nice even pace. I came this close to injuring myself when I rolled my ankle in the first 1/2 mile, but pressed on and was able to run fairly comfortably to continue the race. I finished 141st out of 446, with the not particularly stellar time of 30:08, but the time wasn’t important, especially at a time of the year when time is so precious. It was a wonderful way to start this month of holidays and festivities.
I didn’t take photos, but here’s a gallery of the event from TU photographer, Michael P. Farrell.
After an afternoon of making cookie dough, doing laundry and running errands, I found myself gussied up and heading to the State Room for Albany Center Gallery’s 35th Anniversary Masquerade Gala. I was seriously concerned about the parking situation with the huge UAlbany-Sienna basketball game at the TU Center, but did well on State Street only having to mince step for a couple of blocks on my ace-bandage wrapped ankle. (Thank you, to my friend, for taking care of my war wound.) The State Room was pleasing to the eye in every direction and the guests were creatively attired – a good looking crowd, I’d say. Check out those photos here.
Walking back to my car, I captured this shot of the Capitol. Ah, Albany!
There’s something about a frosty morning that inspires me to turn my oven on and get busy roasting and baking. An apple pie seems the perfect quick project to accomplish three tasks – warm up a cool kitchen, fragrance a cozy home and use up the last of those damn apples now that my box of citrus is filling my fruit crisper.
I really am not much of a baker because I have a tendency to wing it, something that can result in disaster when it comes to baking. Pie, though? Please! Pie is a crust or two and some filling – easy, peasy as the phrase goes. I peeled 7 apples and sliced them and then tossed them in a bowl with maybe 1/2 cup of sugar, 1/3 cup of brown sugar, a couple of tablespoons of flour (this helps the juices tighten up) and a bit of cinnamon and ground ginger. (Confession: I use pre-made pie crusts. Sorry, but I’m just not into making pie crust and my family isn’t discerning enough to complain.) I unrolled a crust into my favorite deep pie dish, loaded it with my apple mixture and topped it with a second crust. My crimping skills leave much to be desired, but here’s how it looked before hitting the oven for 50 minutes at 375 degrees:
I intended to take a picture of the finished product, but when you live with teenagers it is a challenge to photograph baked goods before they’ve been compromised by ravenous boys. The photo below is the best I could do.
It’s fruit and milk, right?
I’d like to publicly thank Griffin for indulging me by making that serving of pie a la mode the second course of his Sunday morning breakfast all for the sake of my Delso readers. What a guy!
I finally had a chance Saturday morning to get to All Good Bakers
in their new DelSo location. The space looks great – tidy, warm and inviting with the awesome aroma of baking bread. I poked around a little and was impressed with the variety of offerings – loaves of different shapes in varying shades of golden brown. I left with a couple of traditional white waxed bakery bags with bialys, cookies, rolls and a 2-day old loaf ($2!) of yummy bread that screamed French toast. My overall impression was that this is staff of life bread – simple, wholesome, baked with care and quality ingredients, bread. Not fussy or overwrought, but an essential, basic part of life. Yeah, it’s all good.
|rolls, bialys, DelSo cookies
|$2 deal of the day
|French toast with All Good Bakers bread @chez Silvia
Sometimes I think
I am a pretty lucky lady, other times I know
I am a very
lucky lady. Like Thursday evening when I got to participate in a Cookie Tasting. Yeah, I said Cookie Tasting. You may not know this, but I love cookies. If I had a choice between cookies, cake or pie, it would be cookies all the way for me, although I would eternally miss this pie
. Maybe it is their shape (I like circles) or the fact that I can eat many of them without feeling too guilty. Or perhaps the way the pair so perfectly with a glass of cold milk. And talk about varieties! There are seemingly an infinite number of variations on these simple treats – and I’ll try them all, holding a special place in my heart for New York City style black & whites, Linzer Tarts and good old fashioned chocolate chips.
You all know the exciting news about All Good Bakers
relocating to the DelSo, yes? The owners of this terrific business already reside in the neighborhood and they, along with Linda Kindlon of Bake for You
, decided that it would be appropriate to create a cookie
that represented their new location – the DelSo cookie. Although I didn’t officially submit a recipe, in my mind the winning cookie needed to be a combination of wholesome and indulgent, traditional yet with a surprise
component, and definitely had to demonstrate an artistic flair without an iota of preciousness. That’s kind of a lot to pack into 3 bites, isn’t it?
The event was well organized with 6 varieties of cookies to be tasted. There were beverages, including Meadowbrook Farms
milk, scorecards and plenty of cookies for those inclined to go back for seconds. Me? I was the annoying person who broke the cookies in half so as to not weigh myself down for my return run home. No worries – my hands were clean, I swear.
Of the six, I had two strong favorites but the cookie pictured was my ultimate number one – or number six since the scale was 1 to 6 with six being the best score. What set this cookie apart was the inclusion of popped corn,which added a completely unexpected airy crunch to the cookie. A close second was the Mexican chocolate cookie which had a wonderful chili pepper spice, making it very much a grown up cookie, which just might keep the children’s hands out of the cookie jar. Each of the different cookies, regardless of the ingredients (dried apples, orange zest, coconut…) was perfectly baked and there truly wasn’t a bad one in the bunch.
It was a really fun way to spend an hour and I enjoyed chatting it up with the Fussy
and the friendly. The winner has not yet been announced in the battle to be the DelSo cookie, but I know we, in the DelSo neighborhood, are certain that we are the ultimate winners with the upcoming arrival of All Good Bakers, complete with cookies from Bake for You, in our little Best Up and Coming neighborhood
Did you see this
over on All Over Albany? Geesh – leave town for a week and miss all kinds of exciting stuff! You get excited about cookies, right? There’s a contest to come up with the perfect cookie to celebrate All Good Bakers
‘ impending arrival in the DelSo. I’ve been thinking about what would be the perfect representation of our neighborhood in a cookie form, and I’ve got some ideas…
Although the Wine n Diner didn’t survive, something Mikey, the owner, said
stuck with me. I agree with his (co-opted) statement that Delaware Avenue is where Lark Street goes to grow up and believe the DelSo cookie needs to have some adult qualities…dark chocolate chunks, Really dark chocolate with a bitter note. I’d say. There’s also the fact
that Delaware Avenue was known as an Italian enclave so maybe toss in some toasted pignoli nuts to show proper respect to the family. And then we’d need something to sweeten them up a bit – maybe some dark brown sugar? Lastly – a little spiciness is present in our ‘hood and I think a little ginger would add just the right touch.
What do you think? Get to Facebook
and share your thoughts asap. Contest is open until Monday only!!
I’ve got a little thing for scones. Ever since the first time I experienced them on a British Airways flight, complete with clotted cream and strawberry preserves, I’ve had a particular fondness for them. They’re also one of those baked items that look like they were more work than they actually were, which seems to impress people. Last weekend I gave this
Martha Stewart recipe a try with okay results. I was originally attracted to the recipe because it used buttermilk, which means fried chicken
in my house, and because they were promoted as fairly healthy.
I didn’t follow the recipe exactly, opting to make the dough Saturday and baking the scones Sunday, which made the dough a little wet because the apples released some juice overnight. The scones definitely weren’t dry. They also weren’t particularly sweet, which I appreciated, but I still might add a little more sugar and cinnamon to them next time. And, there will be a next time.