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.
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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.