World baking day

Twitter told me this morning that today is World Baking Day. So here is my participation bake: Nadiya Hussein’s Peanut Butter and Jelly Pancake Tray Bake. The jelly is jalapeño, which tastes delicious but doesn’t look as pretty as a red jelly would.

Note to self

Next time, permit more time for wine tasting. Two port caves per day is really my limit, but there are so many, and I won’t have time to try them all. 😍

Also: this fascinated me. Up close, it’s a bunch of mangled car parts stuck on the corner of a building for no apparent reason. A few yards away, it is clearly an Art Installation…maybe one with a message I don’t really get. But still, it’s ingenious.

And then there is this installation across from a hipster-y coffee place. Those are car tires sticking out of or affixed to the building.

(Where I had a pastry and a latte. Yum.)

Checking in

I ended up renewing the three nonfiction books I borrowed from the library, and am inching through Frazier’s Travels in Siberia, which is quite interesting and also apropos given the weather recently.  (I hate seeing a minus before any temperature reading.)  When I dropped off the books I’d finished, I picked up a couple more:

Tristana by Benito Perez Galdos (translated by Margaret Jull Costa)

There Once Lived a Mother Who Loved Her Children, Until They Moved Back In by Ludmilla  Petrushevskaya (translated by Anna Summers)

I’ve been debating buying Bob McKenzie’s Hockey Confidential…but I won’t let myself until I finish Dryden’s The Game, which still languishes on my Kindle.

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In other media news, my current TV favorite is PBS’s The Great British Bake Off, which I only just discovered.  It comes across as competitive but much more collegial and pleasant than the competition shows found on the Food Network, and also as a fascinating cross-section of the British population in some ways.  I was pleased to see one of my French favorites, kouign amann, as a technical challenge, while also very surprised that none of the bakers had ever heard of or seen/eaten one before.

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In advance of foul weather, I made a pot of faux cassoulet using the recipe demonstrated over at Full Fork Ahead.  And then I walked down to Poupon to get a small supply of emergency croissants.

Apparently I’m all about the food

The Biochemist and The Chemist came to visit over the holidays, which was lovely.  I always appreciate the opportunity to cling and be ridiculous.  While we were plotting out what we wanted to do on different days, we wound up arranging things entirely by which restaurants we wanted to try to revisit (important info: Petit Louis is *always* on the itinerary).  Which, uh, we don’t really do that, do we?

Except I was planning a weekend roadtrip for March and realized that I was doing exactly the same thing.  This event is at this hour in this location, which restaurants are nearby that my colleague from that town recommended.

So apparently *I* do that.  And I’m all about the food when traveling.

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Unrelated, I had begun to tentatively plan a trip to Istanbul for this year.  A friend went last year and came back with wonderful tales and then handed me his guidebook.  Well, twist my arm.  It was on my bucket list, after all.  I’d read a bunch of security/travel blogs and checked out the State Dept warnings site but was feeling generally okay about visiting.  Today’s news of a suicide bomber in one of Istanbul’s tourist areas is making me hesitate.  It feels wimpy to say that but…I’m not sure what to do right now.  Maybe sleep on it and do more research.

Interrupting the irregularly scheduled programming

After admiring the prize-winning produce at the state fair, like these peppers

I knew I would likely go overboard at the farmers’ market. And I did. But aren’t the tomatoes pretty? Yum.

Cook’s Illustrated magazine

A while back I tweeted that I love Cook’s Illustrated magazine.  I don’t cook a great deal, especially in the summer, nor am I a foodie, but their magazine is worth cover price and is a bargain via subscription IMO.  There are a few recipes that I use semi-regularly, like the perfect chocolate chip cookie, which is included in their new best recipes magazine.  And the simplified cassoulet. Someday I may even feel tempted to make the full-on traditional version.  Maybe? Probably not.  But I *could* do it, using CI as a handy-dandy guide.

More than the straight-forward cooking instructions, I love the narratives included with each recipe, talking about their experimentation and development of the recipe they’ve published or diversion from the standard recipes.  And the tests of different brands of various pieces of cooking/kitchen accessories are helpful and informative, too.  Someday I’ll need to have one of those thingamabobs in my kitchen, and I’ll know exactly which brand to buy and why it’s either a bargain or worth every penny of the seemingly exorbitant price.

Thinking about food writing reminds me of how much I enjoyed Anthony Capella’s The Wedding Officer and its food.  If I could find my copy, I might re-read it…

Menu items

Had dinner at Zaytinya last night. Review at my regular LJ. Cool thing? On the regular menu, the items are listed in English and in Arabic script. Enjoyed sounding the words out.