Spring has finally graced Chicago with it’s presence. I’m sure of it this time. I can’t wait for the fresh produce, the farmer’s markets downtown, sitting in the sun at the point, and being able to enjoy some daylight after work. This was a long winter. Spending the last 3 years in Portland, Oregon spoiled […]
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Yearly Archives: 2005I wanted to bake a semolina loaf tonight, but realized late in the evening that I was out of yeast. . . Instead, I decided to make Cranberry, Vanilla, Almond Biscotti. I made biscotti for the first time about 6 months ago and I am still amazed how easy it is. Craberry Vanilla Almond Biscotti […] show 1 comment Serrated Knife I mean, generally speaking, if you’re going to pay attention Since beginning this blog I have learned quite a bit about baking, cooking, and photography. I still have a long way to go in all three categories, but especially the latter. A few months ago I combed Google for some food photo advice and I thought I would share some of the sites I culled. […] show 5 comments Thanks for all the photo hints. I have become so much more interested in photography since I started food blogging! Good links there. Sue, thanks for stopping by. Food blogging has certainly opened up a whole new world of photography considerations for me. I’m glad you too will find these links helpful. It seems the largest piece of advice that I have found is to only photography in natural light, which isn’t so easy when I work all day. . . alas. Nice site, by the way. I too am a vegetarian so your ’10 things’ list was quite familiar! Hi Gemma – I got here via your link to my site and I’m chuffed to know that you enjoy my blog… thank you. Your site is really lovely with beautiful pictures (your bread looks irresistible!), thank you also for the great links to food photos – I just started learning taking photos so they are really useful. Hi Keiko, I really do love your site, it is stunning. Thanks for your nice words about mine. Whether a seasoned photographer or just beginning, you are truly skilled. So, compared to folks like Clotide this is pretty negligible, but I received my first piece of publicity today. Gapers Block is currently hosting a blurb in the Eating/Drinking section by Jesica Davis of Fuck Corporate Groceries. I am blushing! no comments Saturday night I took the train out to my parent’s house. My brother is on spring break from college and our family decided to host Easter. It was a small crowd, mainly just my mother’s side of the family. (Her two brothers and their families, my grandmother, and also John and his mother joined us.) […] show 7 comments My grandma is Greek, and she makes this bread for Easter sometimes. It is very good. She uses a special Greek dye for the eggs so that they stay an extremely bright red-red, and don’t leak into the bread at all. Next time I talk with her (probably today, actually…), I’ll ask her what she uses. That would be great to know what she uses, thanks. I figured there was probably a special dye once I saw my finished product. It would certainly be a bit more aesthetically pleasing to use one. While festive, perhaps, pink bread wasn’t all that appetizing. Luckily only a tiny bit turned though. Your pink eggs remind me of the one traditional Polish thing I make every Easter – dyed red eggs. They’re dyed by being cooked with onion skins. It doesn’t affect the flavor at all. Actually, you probably don’t even need to cook them with the onion skins; it might be enough just to let them sit overnight in some water with the onion skins. Anyway, it might rub off less? I’ve never heard of this. I will have to try it, thanks for the advice. Yes, pink bread is sketchy, though my grandma thought it was pretty. I don’t know, the bread looks very beautiful to me! We would be thrilled if you brought some to our Easter dinner — pink eggs, red eggs or not. Fabulous. Thanks for the wonderful inspirateion. –Joy Thanks for your kind words Joy. You should give it a try for your dinner next year. Perhaps by then I will have some advice on the bleeding egg problem. Kasia’s suggestion of using onion skins seems the most promising thus far, though I haven’t tried it. Most Greek groceries will, around Orthodox Easter time, have special extra-strong dye so that your tsoureki eggs will get really bright red. |
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