Been a little longer than usual since I've last writ, but I like to think of this as a journal. I'll tell you the things that stand out. I've been cooking, of course, much of it done after 7 pm and enjoyed on tired feet and lit candles nearby for good measure. The nights go fast when you work and the time is precious. Then, I tuck some things into working glasses , and pull together lunch the next morning. I love a good dinner out in New York every now and then and a nice lunch date too, but one thing I don't find sustainable is buying takeout lunch. With daily kitchen production as it is, all it takes is a few extra steps, and faith that things keep, and you're on your way to a public Tupperware party in Madison Square Park.That is if you can brave the seat you stumble upon.
In other news, as the weather is cooling a little, turning the oven to 400 degrees for scones and biscuits will soon be a necessity craved rather than a sacrifice. I've been willing to make the sacrifice over the past few weeks though with these very vanilla rustic drop scones via The Clever Carrot. I love them, as they are the perfect vehicle for jam, and my last few peaches became jam. Which goes very well with the crumbly, fluffy scones. I freeze the dough raw, and bake from frozen, which makes them magically appear the next morning with no bowls to wash. The recipe is from the NYC bakery Once Upon a Tart's cookbook, and probably the only time besides with when dealing with peanut butter, that the food processor is a must. You don't want big chunks of butter here, but for the mix to look very sandy and moist like Parmesan. I promise you the biscuits taste nothing like cheese. They taste like vanilla and are very good. I even sneak a few tablespoons of spelt flour into them.
Have a great weekend guys.