BLACK & WHITE BROWNIES

October 8, 2015 Posie Brien

I've gotten a lot of eye rolls over the years for publicly admitting that I like white chocolate. Truly, take it from me, don't confess that in a room full of people who work in food.

All serious food people claim to prefer bitter dark chocolate, which I'm not sure I buy. The same goes for cocktails: One person says they only drink Negronis and everyone else nods sagely, as if to say what sort of savage would drink a margarita?, at which point I find a spot on the floor to stare at intensely until the conversation ends.

RANGER COOKIES

October 7, 2015 Posie Brien

I get a lot of questions about what happens to all the food I make. Do I eat it all? Do I throw it out? Do I secretly have a family of 6 squirreled away in my office?

There is a lot of food in my kitchen on any given day, and some it does go to waste, but usually I will only toss the brownies I've manhandled for a photo or the chicken that slipped onto the floor because I am a flustered, non-poised photographer.

CINNAMON APPLE TWIST BREAD

October 3, 2015 Posie Brien

Did you look at this photo and think: damn, that's impossibly gorgeous or I could never bake that confidently or her kitchen must be a calm oasis, full of striped aprons and spotless countertops and copper cookware?

Maybe you're onto me, and you thought none of those things. But I do think this particular recipe looks like a lot to tackle, and you might feel like you need to be an organized, expert baker to attempt it. Not so!

PUMPKIN BUNDT CAKE

October 1, 2015 Posie Brien

Here we are again. Autumn is slowly appearing, teasing its way into the muggy heat that still sticks like a blanket over everything.

Cool, crisp air greets me when I leave the house in the morning. Yesterday I wore a fleece jacket when the sun went down. Walking home today, I skirted an idling delivery truck outside the grocery store, unloading crates and crates of pumpkins in all shapes and sizes.

BOSTOCK

September 24, 2015 Posie Brien

Let's get down to business. The business of toast, obviously.

Apparently toast is a trendy thing to eat (see: $9 slices of toast in San Francisco cafes, entire New York Times articles discussing toast, multiple single subject cookbooks on toast!), which leads me to wonder why the sudden resurgence. Are we rediscovering it? Does that mean people en masse stopped eating it? Did everyone else get a memo sometime in 1992 to stop eating it, and then again in 2014 to start again?

Eating and adventuring.

Follow on Instagram

Featured

Categories

Eating and Adventuring