I don’t know about you, but I can practically taste spring. I even went a little crazy last week and bought several pairs of sandals. Though maple syrup is available year-round in this day and age, the “Early Spring” section of my New England cookery book Rain, Hail, and Baked Beans tells me tree-tapping and syrup production used to be associated with this time of year – that spring signaled a switch from heavy, wintry, molasses-based sweets to the lighter flavors of maple syrup. My spring fever thus led me down the path to…Maple Gingerbread Cake.
You my have noticed that many of my posts lately have been baked goods. This is due to two factors: (1) baking is my favorite, and (2) I’ve been really busy with work, and it’s so much easier to whip up something sweet and work while it’s in the oven. I had some free time this weekend, though, so I decided to chill out and turn to slow food – the slowest food I know: cured meat. Coppa, specifically.
Over Presidents’ Day weekend, I took a trip to Durham, North Carolina for an ad hoc reunion with my freshman year roommates (two of whom are currently grad students at Duke). It was a wonderful weekend, aside from two hitches: (1) I got totally screwed by Delta on my return flight, and (2) Durham’s famous chicken & waffles joint was utterly packed all weekend and I missed out on sweet-savory goodness. By the end of the weekend I was craving chicken & waffles so badly that when I got home I decided, like a good little Brooklynite, to DIY.