Ardith’s Sourdough Bread
Although I prefer my sourdough very sour (like this or this), I appreciate how much simpler Ardith’s recipe is than the Rube Goldberg contraption I had assembled two years ago.
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Chicken and Rice Soup, Potato Soup
The final two soups of last Friday’s lunch were Chicken + Rice and Potato.
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Tomato Bisque Soup
A “bisque” has historically been a thick, rich soup usually consisting of pureed seafood — not to be confused with chowder, which gets its name from having chunks o’ stuff, not necessarily seafood. Modern bisques omit seafood and use cream or thickened milk. One of Ardith’s three soups was Tomato Bisque, my favorite for its
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Chocolate cake with Fudge Icing
The last of the three desserts Ardith prepared for us last Friday. Tomorrow: the main course!
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Oatmeal Cake with Lazy Daisy topping
Here’s the second of Ardith’s three desserts.
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Spice Cake with penuche frosting
The first Friday of the month is “guest chef” lunch at work. Ardith Ketchum, who schooled me in the muffin bake-off made three soups and three sweet breads. The food was fabulous, and she’s graciously let me post her recipes this week.
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Time to go home
You know it’s going to be a bad day when the first email you have to send out is something like this: I hate to have to send out a note like this, but Dave tagged me with being this month’s Kitchen Etiquette Czar. Will whomever is taking out the one item out of the
Winter populaire
During rides with long stretches, I’ll often hit a “zone” whereby I’m simultaneously tuned into and out of every sensory aspect of the ride. It’s kind of hard to grok, but while I notice every pebble and bounce of my bike’s metal beam, I am at the same time be oblivious to the passage of