Fine spring, you win- I will embrace you with somewhat open arms, but only to grab as much rhubarb as I can carry. Short of lilacs, rhubarb is probably my favorite thing about this season. As I’ve said before, I’m not a fan of warm weather, so while most people flock to the nearest park the second the temperature hits 70, I’m mourning the loss of bulky sweaters and the low energy bills….
The sun woke me up and all I got was this lousy photo…
Before I say anything else, I feel that I must caution anyone who is curious about making/working with laminated dough: Making these once will not be enough. You will become obsessed with the insanity that is laminated dough; its various forms, iterations and uses. Frozen puff pastry from a store? Pfft. Buying your croissants from the bakery? Nope, nothing, and I really mean nothing, will compare. Despite all this, I’m still posting this recipe (one of my most intricate, no less) because a) I think it’s worth arguing that making laminated dough is totally possible in a home kitchen. Oh, and b), these things are just. Too. Damn. Good….
With the growing season upon us, I thought I’d start it off by documenting what my plants look like now. Really looking forward to seeing how these guys grow/evolve this summer! The rest of the collection will be up on the Plant page soon!
There is only one way to start this post: It’s babka, bitch.
Just as all the research said, succulents propagated from leaf cuttings take a little bit longer to grow- but I gotta admit I did not think it would take a full two years for these guys to actually grow big enough to plant/give away. I’m working on a full start-finish post, with before and afters and whatnot, but in the meantime, here’s some photos- I’m fairly proud….
Yes, this is completely cliched to post about pie on National ∏ Day, but every year I never remember to actually do this in advance. Until this year, that is. I had planned a lovely strawberry rhubarb pie recipe to share today, and not just because the weather here in New York has everyone itching for it to be officially spring. Though I will admit it has put rhubarb on my mind, mostly I picked this recipe because it is easily my favorite fruit pie. The photos and recipe may be lacking (for the time being), but now that I’ve caught the bug, I can promise there will be a whole lot more of this in the BWP kitchen real soon.
Until then, enjoy!
I feel obligated to preface this post by stating that despite my New York upbringing, I’ve never been a huge fan of pretzels, especially the ones you’d find at those little stands all over the city. They’d always look appealing, but after a few minutes (at best) the warm, soft dough would cool into a chewy, salty breadstick. So I put them on my don’t-bother list for a very long time, and that was that. Or rather, until someone finally introduced me to a real soft pretzel, at which point I realized that I had been missing out big time.
Hey guys! See that new page in the menu? The one that says PLANTS in big letters? Well guess what- it’s a page for plants/gardening, my other obsession. Full disclosure: I’m still working out the kinks of separating the posts, but starting now the page will be filled with images of plants (mostly succulents) that I grow/collect, and eventually posts about growing and propagation, which I’ve been doing for a few years now. In the meantime, here’s a sample of what’s to come:
Coming soon- plant/garden projects, propagation, images, and more! For now these are various photos I’ve taken over the years.