We both love spice and I regularly employ all sorts of hot peppers in the kitchen, but jalapeño receives the lion’s share of our attention. Never keen on letting fresh ingredients go to waste (nor exercising self-restraint in the garden or at the market when produce is in season + the price is right), I set off on an adventure to save the latest collection of chillies.
Anatole France, a French poet, journalist, and Nobel Prize-winning novelist, once remarked: “Life is too short and Proust is too long.”
Published in a series of seven volumes between the years 1913 and 1927, Marcel Proust’s novel Remembrance of Things Past is a narrated telling of his own (fictionalized) life story. More than 4,000 pages, it is indeed a very challenging read. His allegorical search for truth is defined by the concept of “involuntary memory” — literally, spontaneous remembrances of things past, flashbacks, triggered by everyday actions, sights, sounds, tastes, smells.
The most famous of Proust’s literary recollections, an evocation of a profound childhood remembrance upon tasting a crumbly, tea-dipped madeleine.*
I made these as Christmas gifts with really good feedback, so here comes a recipe. Meet the biscotti of crackers: Studded Rosemary Flats.
The entrance to 2015 brought the first doses of winter to our stretch of coastline in North Carolina. A shock after the near-80-degree highs on Christmas and New Year’s Eve.
With mornings now breaking cold and windy comes a desire to linger over steaming mugs of milky coffee and crumpets we baked over the weekend. Just right to spread on top — a tangy, tart trio of pink grapefruit, orange and lemon.
I love vanilla, and today I’m taking it to the level of sensational.
Through a combination of briefly toasting and then grinding whole vanilla beans, you concentrate and amplify aroma and flavor. This toasted vanilla bean powder offers warmth, subtle sweetness, and a slight smoky nuance in the background, plus those sweet little flecks I so enjoy.