30 October 2009
sweet screams
David Smith's Frankenstein-meets-Frank-Gehry jack o' lantern
*photo credit David Bernardi
You're arranging the cornucopia for Thanksgiving, David--I'll have the hot glue gun warmed up for you.
*photo credit David Bernardi
You're arranging the cornucopia for Thanksgiving, David--I'll have the hot glue gun warmed up for you.
28 October 2009
fun size
maybe the news isn't ALL bad
All hail the kings of candy (and the pariahs, too). Thanks to bon appétit.
All hail the kings of candy (and the pariahs, too). Thanks to bon appétit.
21 October 2009
say it ain't s(c)o(ne)
goodbye Gourmet
Have some tea and one of these even though they won't really make it better.
Marzipan and Poppyseed Scones
* 1/2 cup milk
* 1 large egg
* 1 teaspoon vanilla extract
* 1 teaspoon sugar
* 1 package Odense marzipan (3/4 chopped, 1/4 sliced)
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
* 1/4 cup poppyseeds
Preheat oven to 400. Mix the flour, salt, sugar, powder and soda in a big bowl. Cut the butter and chopped marzipan into the flour mixture with a pastry blender or your fingers. Stir the wet ingredients and poppyseeds in another bowl. Add the wet to the dry and mix with a scroon (see below) until combined. Knead the dough briefly. Roll it out on a floured surface to about 1" thickness and cut 12 scones. Arrange the scones on a lined baking sheet and top each one with a slice of marzipan before baking for about 20 minutes.
Have some tea and one of these even though they won't really make it better.
Marzipan and Poppyseed Scones
* 1/2 cup milk
* 1 large egg
* 1 teaspoon vanilla extract
* 1 teaspoon sugar
* 1 package Odense marzipan (3/4 chopped, 1/4 sliced)
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
* 1/4 cup poppyseeds
Preheat oven to 400. Mix the flour, salt, sugar, powder and soda in a big bowl. Cut the butter and chopped marzipan into the flour mixture with a pastry blender or your fingers. Stir the wet ingredients and poppyseeds in another bowl. Add the wet to the dry and mix with a scroon (see below) until combined. Knead the dough briefly. Roll it out on a floured surface to about 1" thickness and cut 12 scones. Arrange the scones on a lined baking sheet and top each one with a slice of marzipan before baking for about 20 minutes.
11 October 2009
scroon
what I made in woodworking class
Part scraper, part spoon, all business in the polenta pot.
Someone make me a matching dishrag.
Part scraper, part spoon, all business in the polenta pot.
Someone make me a matching dishrag.
