From the oven to my belly

7 of the 19 windows currently open are on the smittenkitchen.com domain, those being:

Earlier today, I baked the corn pudding recipe for the first time. But that page is no longer open so it isn’t in the list above though it was the gateway to a number of these other sweet, baked things. The estimated cook and prep time was 40 minutes but between bathroom assistance and reading two books, it was closer to two hours before that was finished. It took about two hours for all of the dish to be gone, too.

As the list above reveals, I like to bake. And I like chocolate. And I keep coming back to SK and Deb Perelman because the simplicity and the reductions in how to prepare is a relief and the food when finished is devoured.

Deb Perelman’s website is up there with Mark Bittman’s How to Cook Everything: Simple Recipes for Great Food cookbook as a few of the constants that I return again and again. I only began to use Perelman after a friend’s recommendation of World Peace Cookies in December 2016 whereas I’ve had Bittman’s cookbook since 2002.

I frequent the site for Saveur and Food52 as well but not with the frequency of the others.

food trends: blueberries, tofu seitan tempeh

According to two stories on NPR this morning:

Therefore, 29% of people are eating meat alternatives and meat. Reasons mentioned are that it is healthier, wanting to eat less meat.

How, what and how much we eat shifts due to push and pull factors. Texture and taste matter as much as price.