First attempt at Sally Lunn bread. Should ALWAYS be eaten warm. Wowza.
Leftover pie crust becomes lunch: NYT Cookbook crust, smooth goat cheese, salt, pepper, cinnamon basil and roasted eggplant slice.
Impromptu apple pie (with Craig Claiborne’s NYT Cookbook crust): Mix of Wealthy, SweeTango and Chestnut Crab apples, plus brown sugar, bourbon vanilla, ginger, cinnamon, nutmeg and candied ginger bits. Peels on.
Homemade burek, with homemade ‘young cheese’ … Sort of.
White wine cake with the most divine chocolate frosting.
Canada’s best source for agricultural news.
Celery root salad from the New York Times Cookbook by Craig Claiborne.
Throwback: Apple pie in Winston-Salem.
Throwback: Moroccan couscous-stuffed eggplant.
Minnesota State Fair.