- I never got to bake them for my own father
- I like to eat cookie dough.
- It’s Father’s Day - not (ex)Husband Day. He’ll always be my boys’ father and deserves to be honored as such.
- He always enjoyed my cooking and baking skills.
- The house will smell great.
- It’s his first Father’s Day without his own father.
- The boys should see their parents continue to do nice things for each other because we’re truly nice people.
- I’ve got a surplus of chocolate chips.
- He isn’t expecting it and I like pleasant surprises.
- The idea of my boys sitting around eating homemade cookies with their Dad makes me happy.
Category Archives: baking
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.
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.
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!
|rolls, bialys, DelSo cookies|
|$2 deal of the day|
|French toast with All Good Bakers bread @chez Silvia|