“Take a risk or play it safe?” That was the question I asked myself the day before Besha Rodell and Rachel Shukert came over for dinner last week. Rachel I wasn’t nervous about. Even though I’d never met her before, I knew we’d click because we’re both musical theater geeks. The food would be secondary. I also knew I’d click with Besha, who I had met before (at Proof Bakery last year) but that’s not what made me nervous. What made me nervous is that Besha is a food critic. A food critic! Can you imagine cooking for a food critic? I was kind of freaking out.
Parents of three year-olds, I salute you!
We have house guests this week, our friend Celia and her three year old daughter, Johanna. And while I’d been told that the terrible twos are nothing compared to the terrible threes, that really had no significance for me since I don’t have children, I just have a cat and she’s 14. But Johanna is three and very adorable and fun (last night she tried to read me a bedtime story and confessed, midway through, “I don’t quite know how to read”) but also prone to screaming tantrums. And when she arrived at our door on Saturday, she was in the middle of a fierce one. “She just woke up from a nap,” explained Celia. Thankfully, I had cookies on hand to sooth the savage beast.
Here in L.A. it’s harder to get in touch with my old New York self, the self who used to make an afternoon snacking cake. If you say the words “afternoon snacking cake” here in L.A. you will be shot by the body police, buried in a mountain of silicone, and never heard from again.
So I made sure to close all the blinds when I set out to make this cake from the most recent Food & Wine; a cake perfect for nibbling in the late afternoon or for breakfast or with tea in the morning.
I’m so excited to finally share with you images from the latest issue of Food & Wine in which I have an article called “Real Heroes Don’t Tweet.” The article’s about following my food heroes on Twitter and how it’s changed my perception of them from untouchable gods and goddesses to just ordinary, everyday people. What’s funny is that Twitter played a prominent role in this article happening in the first place: Dana Cowin (editor-in-chief of Food and Wine) ReTweeted something I wrote, I thanked her and we made a date to meet for lunch. It was at lunch (at a place called Junoon) that I started talking about what I liked and what I didn’t like about Twitter and that’s when Dana suggested I write this article. So get thee to a grocery store to buy a copy and let me know what you think! Oh, and as far as that most memorable New Year’s Eve dinner that Molly made? You can read about that here.
For those of you daunted by the rainbow cookie recipe, fear not: here’s a one-pot dessert sauce that, with a tub of good vanilla ice cream (I like Häagen-Dazs), will transform your entire weekend. It’s salty, it’s sticky, it’s sweet and it takes just a few minutes.
Running on the treadmill, it’s useful to dangle an image carrot in your brain: something you can run towards, something to look forward to, a reward for all your hard work. And last week, for me, that was definitely a chicken burrito. I was craving one, hardcore.
The problem is that where we live in Park Slope? The chicken burritos leave much to be desired. Craig is very much NOT a fan of Los Pollitos; I think it’s passable, but certainly not a reward for burning millions of calories on the treadmill. No, if I wanted a good chicken burrito, I’d have to make one myself.